Comanche Fried Corn
Savor the rustic flavors of Comanche Fried Corn, a comforting and flavorful side dish that brings the sweetness of fresh summer corn to life with smoky, savory accents. This easy-to-make recipe starts by sautéing sweet corn kernels in a buttery skillet, where they’re infused with the rich essence of caramelized onions, garlic, and warm spices like paprika and cumin. Optional crispy bacon pieces add a smoky crunch, while a sprinkling of fresh cilantro provides a bright, herby finish. Perfect as a side for grilled meats or as a stand-alone treat, this dish delivers a satisfying balance of sweetness, spice, and texture. Ready in just 35 minutes, Comanche Fried Corn is your go-to recipe for an irresistible, crowd-pleasing addition to summer feasts or weeknight dinners.
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Recipe Information
Ingredients
- 4 ears fresh sweet corn (on the cob)
- 3 tablespoons unsalted butter
- 3 slices bacon slices (optional)
- 1 medium yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground paprika
- 0.5 teaspoons ground cumin
- 2 tablespoons fresh cilantro (chopped, optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Husk the corn and remove all silk. Using a sharp knife, carefully cut the kernels off the cob into a large bowl.
In a large skillet or cast-iron pan, cook the bacon over medium heat until crisp, about 4-5 minutes. Remove the bacon and set aside on a paper towel to cool. Once cooled, crumble the bacon into small pieces for later use. If you are omitting bacon, proceed without this step.
In the same skillet, add the unsalted butter to the rendered bacon grease (or use just butter if skipping bacon) over medium heat.
Add the finely chopped onion to the hot skillet and sauté for 3-4 minutes, or until softened and slightly translucent.
Stir in the minced garlic and cook for an additional 1 minute, taking care not to let it burn.
Add the corn kernels to the skillet and cook for 8-10 minutes, stirring occasionally, until the corn becomes tender and starts to develop a golden, slightly caramelized color.
Season the corn mixture with paprika, ground cumin, salt, and black pepper. Mix well to evenly distribute the spices.
If desired, stir in the crumbled bacon and fresh cilantro for added flavor and garnish.
Serve hot as a side dish to grilled meats or enjoy as a standalone treat.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1666 mg | 72% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 30.7 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1368 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
