Sunday, October 3, 2021

Southern Skillet Fried Corn

A sweet and savory skillet style corn made from fresh corn, cut off the cob and sauteed in a cast iron skillet with bacon grease, butter and seasoning. 
Summer is the time of year when fresh corn is plentiful. There's nothing better than munching on an ear of corn, smothered in melted butter and sprinkled with seasoning salt. Oh how I love corn season in the south. There are so many ways to enjoy corn on the cob, but southern fried skillet corn is my absolute favorite. 

Skillet Fried Corn is fresh corn that has been scraped off the corn cob and sauteed in a cast iron skillet with bacon grease, butter and seasoning. Skillet corn is a delicious summer side dish that's really simple to make. 
 
Fresh corn is best for this recipe, but store bought frozen corn can be substituted if corn is out of season. I always have several bags of fresh corn stored in my freezer from summers end, so I can enjoy fresh corn throughout the year.  

Fried corn pairs deliciously with just about any dish, so if you find yourself with and abundance of fresh corn, try making this recipe for skillet fried corn, I promise you wont be disappointed. Let's get started. 

First remove the husks and silk from the corn and wash under cold water. 

Cut the corn off the cob using a knife. I like to use my Bundt pan when removing corn from the cob. 

The cob fits perfectly in the middle hole and the kernels just come right off and fall into the pan. 

In a large cast iron skillet add the butter and bacon grease. 

Melt them together and get the pan nice and hot before adding the corn. 

Add the corn, salt, pepper and seasoning, stir to combine.  

Cook the corn over medium to medium high heat until the corn is done (about 15-20 min). 

Continue to gently stir the corn every so often as the corn cooks. The corn will start to take on a bright yellow color and the kernels will look plumper and tender when done.  


Add additional salt, butter and seasoning if needed before serving. 


Yield: 4-6
Author: Tina Butler | Mommy's Kitchen
Southern Skillet Corn

Southern Skillet Corn

A sweet and savory skillet style corn made from fresh corn, cut off the cob and sauteed in a cast iron skillet with bacon grease, butter and seasoning.
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

  • 3 - 4  cups fresh corn off the cob (about 6 - 8  ears of corn)
  • 2  tablespoons bacon grease
  • 3 tablespoons butter
  • salt and pepper to taste
  • all purpose Greek Seasoning or Tony Chachere Seasoning, to taste 

Instructions

  1. Remove the husks and silk from the corn. Wash and cut corn off the cob using a knife.  
  2. I use my Bundt cake pan. The cob fits perfectly in the middle hole and the kernels just come right off and fall into the pan. 
  3. In a large cast iron skillet, melt the butter and bacon grease together. 
  4. Add the corn, salt, pepper and seasoning, stir to combine.  
  5. Cook the corn over medium to medium high heat, until the corn is done (about 20 min).
  6. Continue to gently stir the corn every so often as the corn cooks. 
  7. The corn will start to take on a bright yellow color and the kernels will be plump. and tender when cooked.
  8. Add additional salt, butter and seasoning if needed before serving.   

Notes:

28 ounces of frozen corn can be substituted for fresh corn on the cob.

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