Southern Skillet Fried Corn
I found this recipe online. I've modified it a little but it's easy and it tastes great! It’s a great side dish that has received many compliments. It takes about 30 minutes to make and serves 6-8.
8 ears fresh corn, or 6 cups frozen corn kernels (do not thaw)
1/2 medium yellow onion, diced
4 Tablespoons (1/2 stick) unsalted butter
2 Tablespoons bacon fat
1 teaspoon kosher salt
1 teaspoon ground black pepper
- 1. Dice 1/2 medium yellow onion. Shuck 8 ears corn. Cut the kernels from the cobs into a large bowl (about 6 cups). Scrape the back of the knife along the cobs to extract the remaining starches into the bowl. If using frozen corn kernels, measure out 6 cups.
- 2. Heat a 12-inch or larger cast-iron skillet over medium-high heat. Add 4 tablespoons unsalted butter, 2 tablespoons bacon fat, and diced onion. Cook, stirring frequently, until the onions are lightly browned and translucent, about 5 minutes.
- 3. Add the corn, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook until the corn is tender, 5 to 7 minutes for fresh or 8 minutes for frozen.
- 4. Serve warm.