Happy Hump Day y’all!! Today I am bringing you guys another recipe in my Summer Southern Series, and I am so excited because this one is absolutely one of my personal favorites.
Corn on the cob is pretty much a staple around these parts in the summertime, and though I love me some corn on the cob, I love kicking up the delicious factor by throwing it in a skillet and frying it up! This is a recipe courtesy of my mom, who in my opinion has perfected this skillet fried corn.
Don’t let the word ‘frying’ freak you out either because there are no giant vats of oil or frying baskets that need be used for this. This is pretty darn easy and not to mention ding dang delicious. I feel like this skillet fried corn turns out to be the perfect mixture of sweet and creamy, but enough savory to put this over the top as an awesome side dish.
The hardest part of about this dish is just the waiting for it thicken up, but even then, this probably took me 20 minutes from beginning to end to cook. I hope you all are having a fantastic week so far and as always thank you so much for stopping by!
Alrighty, first things first, cut the kernels off of your cobs…
when you’re done with that, add your butter in your skillet to start melting…
now add your corn to your skillet…
cook that up a bit then add your water…
cook up a bit more, then add your cornstarch and then your cream…
cook some more and enjoy!!! 
- 6 Ears of Corn, Kernels Cut Off.
- 2/3 Cup of Water.
- 2 Teaspoons of Cornstarch.
- 1/4-2/3 Cup of Heavy Cream.
- 4-6 Tablespoons of Salted Butter.
- Salt and Pepper To Taste.
- 1-2 Tablespoons of Sugar (Optional).
- 9" Iron Skillet.
- Cut the ends off of your corn, then hold them vertically on a large plate while you carefully cut the kernels off.
- Now place your butter in the bottom of your skillet and place on low to medium heat, when the butter is completely melted, raise the temperature to medium/high heat.
- Now add your corn kernels to your skillet, and if you feel the need to add sugar to your corn do so now, and cook your corn for about 1-2 minutes.
- Now add in your water to the corn and continue to stir until it begins to slightly thicken and some of the water has evaporated.
- Now add your cornstarch and cook for 1-2 minutes until it thickens more.
- Now add the desired amount of heavy cream to thicken up the mixture even further.
- At this point you can add more butter and add salt and pepper to taste, this is totally up to your preference, as well as how much longer you want to cook to reach desired thickness and creaminess.
- Serve and enjoy!
- The corn I used was so sweet I didn't need any sugar, and adding any is totally up to your preference.
I totally agree ! this is the B E S T
Oh wonderful! thank you so much!