The Best Southern Fried Corn
A perfect side for the summer BBQ season. This fried corn is creamy, sweet, decadent and delicious. Only 30 minutes to have the entire party asking for this recipe!
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!
Notes
**Recipe nutrition calculated using 1/2 cup heavy cream and 1/2 cup water for liquid measurements