Indian Fried Corn

Nancy Wittig


This recipe has been handed down through my mother's family since the 1800's. Of course, back then, fresh corn, cut off the cob was used. The frozen corn tastes no different than the fresh so I take the easy route.

pinch tips: How to Shuck, Cook, and Cut Corn



6 to 8


10 Min


20 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I can absolutely see why this recipe has been handed down through the generations. Perfect for a potluck, holiday party.... or any night of the week!


2 pounds
frozen corn
stick butter (not margarine)
1/2 & 1/2
just enough to almost cover corn
several shakes of louisana hot sauce (optional)
salt and pepper

Directions Step-By-Step

Melt butter in 12 inch skillet. Add corn, Louisana Hot Sauce, salt and pepper and pour Half & Half to just below corn level. Once the corn defrosts in the skillet the Half & Half will be at the level of the corn.

Cover and simmer on LOW heat. This has to be stirred often and watched carefully. Simmer until the Half & Half has almost evaporated. This can take from 20 to 30 minutes for the liquid to cook down.

Note: Because this recipe uses real butter and Half & Half it will burn easily if not cooked on very low heat and stirred often.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #corn