fried corn
This recipe has been handed down through my mother's family since the 1800s. 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.
Blue Ribbon Recipe
We understand why this fried corn recipe has been handed down through generations. It's an easy side dish for potlucks, a party, or a weeknight dinner. Using frozen corn means it can be enjoyed year-round, not just in the summer. Sweet and savory, hot sauce and pepper add a slight spice. Butter and half and half make the slightly charred corn rich and velvety.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
6 to 8
Ingredients
- 1 stick butter (not margarine)
- 2 pounds frozen corn
- - Louisana hot sauce, to taste (optional)
- - salt, to taste
- pepper, to taste
- - half and half, just enough to almost cover corn
How To Make fried corn
-
Step 1Melt butter in a 12-inch skillet. -
Step 2Add corn, Louisiana Hot Sauce, salt, and pepper.
-
Step 3Pour half and half to just below the corn level. Once the corn defrosts in the skillet, the half and half will be at the level of the corn.
-
Step 4Cover and simmer on low heat until the half and half has almost evaporated. This can take 20 - 30 minutes. This has to be stirred often and watched carefully. Because this recipe uses real butter and half and half, it will burn easily if not cooked on very low heat and stirred often.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Tag:
#Quick & Easy
Keyword:
#corn
Keyword:
#Indian
Keyword:
#fried corn
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes