The Best Southern Fried Corn Ever!
OMGEEE!! HEY YA’LL! This is the first post on the new layout for LizeeAngel.com!! I’m so excited to be back talking to ya’ll. I hope you’ve had a chance to look around and see the new things, there’s so much here and so much more to come! I’ve been doing much more video recipe content,…
OMGEEE!! HEY YA’LL! This is the first post on the new layout for LizeeAngel.com!! I’m so excited to be back talking to ya’ll. I hope you’ve had a chance to look around and see the new things, there’s so much here and so much more to come! I’ve been doing much more video recipe content, that I created a video page to see all the videos in one place! Be sure to check out my Pinterest and Instagram to see all that’s been going on and catch my new weekly live cooking series. Now let’s get into this delicious corn recipe!
Sweet corn is one of my favorite things to eat during the summer! Other than freshly steamed or grilled with butter, southern style fried is in my top 5! This corn is not actually fried, but is sautéed in butter, spices, a little bacon fat and herbs. Then, a roux is made by adding flour and your liquid of choice. This can be as rich or as light as you’d like, which is why I love it so much. The secret ingredient to amazing flavor here, though, is black pepper. Usually, you want to tame the black pepper with veggies, but with the sweetness and the richness of this corn, the black pepper shines through and adds a flavor profile that you will surely miss if you leave it out!
Tips For Making Fried Corn
This was a dish I requested nearly every other day when I was a little girl in Elon, NC visiting my grandparents in the summer. Now I am sharing it with ya’ll to have with your families. Here are a few tips to make sure you have the best fried corn experience for many BBQs to come!
- Corn on the cob is best because you will get all of the corn “milk” as well which adds to the sweetness. You can reserve the cobs for soups
- Your liquid selection can range from water to heavy cream, or a mix. I use 1/2 water (sometimes chicken stock) and 1/2 heavy cream for creaminess and flavor!
- Spice it up with jalapeños added with the scallions or give it even more southern flair with some chopped pimentos!
That’s all I have for ya’ll today. Again, welcome back and be sure to tag me if you make this online. You can find me on pinterest, instagram, facebook, twitter and youtube @LizeeAngel!
The Best Southern Fried Corn
Equipment
- 1 Skillet
- 1 Spatula
- 1 Chef's Knife
Ingredients
- 5 ears corn
- 1 shallot diced
- 1 tbsp butter
- 1 tsp black pepper
- 1 tsp parsley
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp bacon fat use extra butter if pork sensitive
- 1 tbsp flour
- 1 cup liquid of choice water, stock, milk (any %), half & half or heavy cream. Or a mixture of the above.
- salt to taste
- parsley for topping
- 2 tsp sugar optional, if corn is not very sweet. Add with spices.
Instructions
- In a bowl, carefully cut kernels from the cob, making sure to cut as closely to the cob as possible. Set aside.
- In a large skillet, melt butter and add shallot over medium-high heat. Cook until softened, about 3 minutes. Add corn and cook for another 2 minutes.
- To the skillet, add spices and bacon fat. Cook for an additional 3-4 minutes to toast spices, then add flour and cook for an additional 2 minutes.
- Add liquid to the pan and stir to ensure no lumps are present. Reduce heat to medium-low and simmer for 5-7 minutes, or until liquid is thickened.
- Taste and adjust for salt and top with additional parsley. Serve hot and enjoy!
