Mom-Mom’s Fried Corn

DifficultyBeginner

This is my favorite recipe passed down from my grandmother, affectionally known as 'Mom-mom'. It's best when corn is at it's peak. But if you're like me and you fall in love with this dish, then you may cook it when the corn isn't the sweetest, so just add a little sugar to balance out the flavors if necessary.

 8 cups corn (from approximately 8-10 ears)
 1 stick butter
 kosher salt
 course black pepper
 2 tbsp flour
 water
 sugar, optional

1

In a 12inch cast iron skillet, melt butter.

2

Add corn, salt and pepper and sauté for 3 minutes

3

Add flour and stir well. Cook for 2 minutes.

4

Add just enough water to cover the corn. And simmer for 20 minutes, stirring occasionally so it doesn't stick to the bottom of the pan. It will thicken slightly

5

Taste to see if it needs sugar. Add 1 TBSP at a time if needed. Salt & pepper to taste.

6

Serve immediately!

 

Ingredients

 8 cups corn (from approximately 8-10 ears)
 1 stick butter
 kosher salt
 course black pepper
 2 tbsp flour
 water
 sugar, optional

Directions

1

In a 12inch cast iron skillet, melt butter.

2

Add corn, salt and pepper and sauté for 3 minutes

3

Add flour and stir well. Cook for 2 minutes.

4

Add just enough water to cover the corn. And simmer for 20 minutes, stirring occasionally so it doesn't stick to the bottom of the pan. It will thicken slightly

5

Taste to see if it needs sugar. Add 1 TBSP at a time if needed. Salt & pepper to taste.

6

Serve immediately!

Mom-Mom’s Fried Corn

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