Southern Fried Corn Ii
Bring a taste of the South to your table with this irresistible Southern Fried Corn II recipe! Made with fresh-off-the-cob sweet corn, rich unsalted butter, and a touch of optional bacon grease for extra depth, this dish is bursting with flavor. A sprinkle of sugar enhances the natural sweetness of the corn, while a dash of salt and black pepper adds the perfect savory balance. Slowly simmered with water to tender perfection, then finished with a golden caramelized crust, this skillet-fried corn is a comforting, crowd-pleasing side dish that pairs beautifully with hearty Southern mains. Easy to prepare in under 35 minutes, this recipe captures the charm of homemade Southern cooking at its best.
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Recipe Information
Ingredients
- 6 ears fresh corn (on the cob)
- 4 tablespoons unsalted butter
- 2 tablespoons bacon grease (optional, for added flavor)
- 2 teaspoons granulated sugar
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup water
Instructions
Shuck the corn and remove all silk strands. Use a sharp knife to cut the kernels from the cob, capturing any 'corn milk' by scraping the cobs with the back of the knife after cutting. Transfer the kernels and juices to a bowl.
Heat a large skillet over medium heat. Add the unsalted butter and allow it to melt. If you are using bacon grease, add that to the skillet as well.
Once the butter is melted, add the corn kernels and 'corn milk' to the skillet. Stir to coat the kernels evenly in the butter and bacon grease (if using).
Sprinkle the sugar, salt, and black pepper evenly over the corn. Stir well to combine.
Pour in the water and reduce heat to medium-low. Cover the skillet with a lid and let the corn simmer for 10-12 minutes, stirring occasionally.
Remove the lid and increase the heat to medium. Cook for an additional 5-8 minutes, stirring frequently, until the liquid has evaporated and the corn is lightly caramelized and golden.
Taste and adjust seasoning with more salt or pepper as needed. Serve warm as a side dish to complement your favorite Southern meal.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 11.6 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 371 mg | 8% | |
*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.
