Southern Fried Skillet Corn

Fresh summer corn is plentiful this time of year and my all-time favorite way to make it is to strip it off the cob and sauté it in a skillet until the natural sugars start to caramelize. Every time I serve it, people want to know how I made it, and it couldn’t be simpler.

Start by removing the kernels from fresh ears of corn. I place the ear of corn on a clean kitchen towel, which keeps the kernels from flying all over the place.

Sauté the kernels in butter, oil, and a little heavy cream until caramelized. Then season with salt and pepper to taste. That’s all there is to it!

Be prepared to send the recipe to everyone who eats this yummy corn - Enjoy!

Items used to make this recipe:

(affiliate links)

• corn zipper https://amzn.to/3HQ2JGa

• alternative corn stripping tool https://amzn.to/2Xte3CP

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Southern Fried Skillet Corn

makes 4 servings

Printable Recipe

Ingredients

• 4 ears fresh corn, shucked and kernels removed

• 2 tablespoons unsalted butter

• 2 tablespoons canola oil

• 2-4 tablespoons heavy cream

• kosher salt and freshly ground pepper to taste

Directions

1. In a large skillet over medium-high heat, combine the butter and oil.

2. Add the corn kernels and stir frequently for 5-10 minutes, or until the corn begins to darken in color and smell a bit caramelized.

3. Add cream and stir constantly until all the corn absorbs the cream.

4. Season with kosher salt and freshly ground pepper to taste.

Notes

• If your garden has an abundance of fresh basil, feel free to add a little chopped basil just before serving. Corn and basil go very well together.

• For a southwestern flair, add a finely minced jalapeño while sautéing the corn.