Skillet Fried Corn

Finally!  Another recipe from The Farmhouse Skillet!

Today I'm going to show you how I make one of my family's favorite veggie dishes - fried corn.  Now, this is a lot different than the recipes you'll find if you Google "Skillet Fried Corn"where they use bacon and bacon grease along with some cream.  Mine might not be the "right" way to do it, I really don't know.  All I know is, this is what I've been doing for years and this is how my family likes it.

Here's what you'll need:

Corn - fresh is better of course, but frozen works good too

Butter - the amount depends on how much corn you're doing, I used 4 Tbl for a half a bag of corn

Salt - to taste

 Sugar - about 1 tsp or so, depending on taste

I always make mine in a cast iron skillet and I let it get nice and hot over medium heat first.  Then I drop my butter in and let it get bubbly and sizzlin.'  Now you want to make sure your skillet is large enough that whatever amount of corn you're frying can spread out into a mostly single layer.  If the skillet gets over crowded you'll end up steaming it and it's just not the same.  (I learned this from experience....at a big family dinner where I wanted perfection.  The Lord knows how to keep me humble.)

If you're using fresh corn, cut it off the cob and scrape off some of the bits and pieces and a lil' cob "juice."  If you're using frozen just dump it in.  Sprinkle your salt and sugar over it and give it a good stir and get it all coated with butter.

Now, just let it fry giving it a stir every once in awhile.  

Previous to this I've always known when it was done just by smell, it'll start to smell like popcorn, but for the sake of you, my lovely readers, I timed it and it took about 15 minutes.

You want it to be nice and golden with bits of brown mixed in.  

You might be tempted to call it done after only 5-6 minutes because at that point it starts smelling all buttery and good and it's even tender by that point, BUT....take your grimy meat hooks off and let it keep cooking.  It might be tender and good but it ain't "fried" yet.  When you start thinkin' you're getting a whiff of popcorn and/or it gets nice and golden with a bit of brown, then you know it's skillet fried!

Hubby came home from work on this particular night and almost swooned (do men swoon?) when he saw 3 of his great loves on the same plate - BBQ pulled pork on homemade hamburger buns, oven fried potatoes, and skillet fried corn.  And sweet tea of course.  No proper Southern meal is complete without it.  So I guess that's actually 4 great loves.

(Recipe for the buns can be found {here}.  I used white bread flour instead of whole wheat.)

As always, if you try it out be sure to come back and let me know what you thought!  

I love to hear feedback.

                                                               

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