Mom-Mom’s Southern Fried Corn Recipe
Mom-Mom’s Southern Fried Corn
Tasty Tin
10
20 minutes
20 minutes
Southern
Side Dish
If you’ve ever come home from the farmers market wondering what to do with a few ears of fresh corn, this old-fashioned fried corn recipe is a good place to start.
Fresh sweet corn, butter, and simple seasoning come together in this old-fashioned fried corn recipe passed down from my grandmother, Mom-Mom. It’s the kind of summer side dish that shows how good corn can be when you keep things simple.
Growing up during the summer, we often had fried corn on Sundays alongside roast chicken. It’s still one of my favorite ways to serve it.
Ingredients
- 8 ears of fresh sweet corn
- 1 stick of butter
- 1 tbsp of sugar (only if the corn isn’t sweet on its own)
- 2 tbsp of To Taste, plus 1 tbsp
- 2 tbsp flour
- water
Directions
Shuck the corn and remove the kernels from the cob. Fresh sweet corn in the husk works best for this recipe.
Heat a 12-inch cast iron skillet over medium heat and melt one stick of butter. Add the corn kernels once the butter is fully melted but before it begins to brown.
Taste a few raw kernels. If the corn isn’t very sweet, stir in sugar and then add To Taste (or salt and pepper)
Sauté the corn for about 3–5 minutes, until it begins releasing its juices.
Sprinkle the flour over the corn and stir well so the kernels are evenly coated. Cook for 3–5 minutes, stirring often, to cook off the raw flour taste.
Pour in enough water to just cover the corn kernels. Reduce the heat to low, cover the skillet, and cook for about 20 minutes, stirring occasionally to prevent sticking.
Once the corn is tender and creamy, taste and adjust the seasoning as needed before serving.