Boost corn’s natural sweetness with this recipe for Fried Corn—golden kernels bursting with juice are caramelized to add depth and richness to a Southern staple.
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Do you remember that Simpsons episode—it’s an early one, which is clearly showing my age—in which Apu stays with the Simpsons? He puts cans of corn on display out on the kitchen counter. Marge demurs until Lisa and Bart walk in and each grab a can. “Mmmm! Corn! Haven’t had that in a while.” “Yeah! Delicious corn!”
That’s how I feel about this recipe. Corn has always been a vegetable staple. I turn to it when I need a side dish I know my kids are gonna eat. I can thank its natural sweetness for that. But recently, I started to feel like they would take the requisite mouthful to say they “ate” it then spread the remaining kernels around the plate. In short, I felt like Apu: The corn wasn’t moving—at least not the basic way I was cooking it.
That’s why I love this recipe for Fried Corn so much. It’s made my kids sit up and take notice of a side dish they had started to ignore. It still only requires a few ingredients but the method of frying it in butter caramelizes it and brings out latent flavors you didn’t know existed.
Is Fried Corn Healthy?
Corn is naturally sweet, so you don’t have to look beyond the butter, salt, and pepper to optimize its flavor. It’s also rich in antioxidants, fiber, minerals, and vitamins, as all good veggies should be. Butter, however, is high in calories and fat, so don’t overdo it with this ingredient. Same goes for the sea salt, which is high in sodium; don’t let that teaspoon turn into a tablespoon. It is suitable for vegetarian and gluten-free diets, though you can make it suitable for vegan (replace the butter with vegan butter, coconut oil, or olive oil) and paleo (use ghee instead of butter) diets.
Can I Use Canned corn?
The short answer is yes, you can use canned corn instead of stocking up on ears of corn. But while it’s convenient, canned corn comes with a few caveats in the context of this recipe. First, it’s precooked, so it may lack that crispness when fried in butter. Also, canned corn comes in brine or water; if you want it to get properly caramelized, you will need to pat it dry with a paper towel. You’ll also notice a slight deviation from the corn’s natural flavor (some call it ‘metallic-tasting’). Last, check out the ingredients of the canned corn; you may notice other ingredients besides corn (sugar, for example). In short, corn off the cob is healthier than the canned variety. So, yes, you can use canned corn but I advise against it.
INGREDIENTS
- 1/4 cup unsalted butter
- 4 cups fresh corn kernels (about 8 ears)
- 1 tsp sea salt
- 1/2 tsp black pepper
INSTRUCTIONS
Caramelize
Melt the butter and cook the corn until golden, bringing out its natural sweetness.
Season
Add salt and pepper to the corn, then more butter for richness. Cook until tender.
Serve
Adjust the seasoning to your taste, serve the corn hot, and enjoy the comforting flavors.
Devour!
FAQs & Tips
Once allowed to cool completely, fried corn can be stored in an airtight container or Ziploc bag in the fridge for up to four days. You can also freeze the corn for up to three months. When ready to eat some more, let the corn thaw then reheat on the stove.
The texture of the corn can be compromised by overcooking, which can make it chewy or mushy, depending on other factors. One of those factors is the moisture content. If you went with canned corn, you need to soak up all the excess water/brine lest your corn turn to mush (this is another reason why you should opt for fresh corn!). Also, watch your heat. Overly high heat can lead to uneven cooking. Last tip: Don’t overcrowd the pan. I use one that allows the kernels to sit in a single layer, with access to the pan’s surface. This leads to even cooking and caramelization, and limits the odds of mushy/chewy corn.
Choose corn with bright green husks and avoid ones that are browning or overly dry. As for the silk (i.e., the hair that sticks out the top), it should be gold in color and slightly sticky, not dry. Next, pull back some of the husk and inspect the kernels themselves. They should be bright yellow, evenly laid out, and plump. If some are shriveled, you don’t want it. You can even smell the end of the corn to ensure it has an earthy, slightly sweet scent. A musty or sour smell is not a good sign.
What Can I Add to the Corn?
While I think fried corn made with butter, salt, and pepper tastes simply elegant, there are several ingredients you can add to it to diversify its flavor. Herbs and spices are a popular choice: chopped parsley, cilantro, basil, chives, garlic powder, onion powder, smoked paprika, cumin, chili powder, or cayenne pepper (for a bit of heat). You can also mix in other vegetables, such as diced onions, bell peppers, jalapeño, or green chilies. You can turn this into a complete lunch with the addition of proteins, like crumbled bacon pancetta, diced cooked chicken, shrimp, or sausage; tofu or tempeh can be added as vegan options. Last, if you like creamy dishes, add cheeses like goat’s, cream cheese, or feta, or Greek yogurt or sour cream.
Southern Fried Corn Recipe
Ingredients
- 1/4 cup unsalted butter
- 4 cups fresh corn kernels about 8 ears
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
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Melt half of the butter in a large skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until they start to turn golden and the natural sugars begin to caramelize, about 10 minutes.
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Season the corn with salt and pepper, then add the remaining butter. Continue cooking for an additional 5 minutes, allowing the flavors to meld and the corn to become fully tender.
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Give the corn a final taste and adjust the seasoning as needed. Serve the fried corn hot, straight from the skillet. DEVOUR!
Nutrition
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