Southern Fried Corn is a delightful dish that embodies the essence of Southern comfort food, making it a beloved staple at family gatherings and summer cookouts. This dish elevates the sweet, juicy flavor of fresh corn on the cob through a simple yet effective frying technique that creates a crispy exterior while maintaining the corn's natural sweetness.
Ingredients
Scale:
6 ears Fresh Corn on the Cob (or about 4 cups of corn kernels, cut from the cob)
1 cup All-Purpose Flour
½ cup Cornmeal
1 teaspoon Salt
½ teaspoon Pepper
4 tablespoons Butter (unsalted)
½ cup Vegetable Oil
Optional: Fresh herbs (like thyme or parsley, for garnish)
Instructions
Husk the corn and remove all silk, making sure to get into the crevices to ensure no threads remain. Cut the kernels off the cob using a sharp knife, ensuring you collect about 4 cups of fresh corn. Set aside.
In a mixing bowl, combine the all-purpose flour, cornmeal, salt, and pepper. Mix until well incorporated.
Add the fresh corn kernels to the dry mixture and toss to ensure each kernel is fully coated.
In a large cast-iron skillet, combine the vegetable oil and 2 tablespoons of butter. Heat over medium-high heat until the oil shimmers.
Carefully add the coated corn mixture to the skillet, spreading it out evenly. Cook for about 5-7 minutes until the corn is golden brown and crispy.
In the last minute of cooking, add the remaining 2 tablespoons of butter to the skillet, allowing it to melt and coat the corn.
