Fried Corn

4-5
Servings

10m
Prep Time

15m
Cook Time

25m
Ready In

Recipe: #28334

October 03, 2017

Categories: Comfort Food, Side Dishes, Dairy, Vegetables, Corn, Southern, Skillet, Gluten-Free, Low Carbohydrate, No Eggs, Make it from scratch, Milk, Butter/Margarine more

recipe by:
breezermom

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recipe by:
breezermom

"This is another of my grandmother's recipes. Back when she made this, times were tough, and so she just used bacon drippings that she saved from the morning's breakfast. But now, if you'd like, you can add 4 slices of bacon or so instead of the drippings. I posted the recipe exactly as she made it. She loved butter and had a cow, so I think she probably used more butter than I would. Feel free to adjust the amount of butter."

Original recipe yields 4-5 servings

Metric US

I've Tried It

Ingredients

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6 ears corn (silver queen corn or other white corn)
1/4 cup diced yellow onion (finely diced,(I like to use chopped green onion to add another color)
1/2 cup bacon drippings
1/2 cup butter, divided

Salt, to taste
Pepper, to taste
1 cup milk (or 1 cup half-and-half if you want it to be ultra rich)

Nutritional

Serving Size: 1 (315.1 g)
Calories 435.3
Total Fat - 28.4 g
Saturated Fat - 16.6 g
Cholesterol - 68.8 mg
Sodium - 316.7 mg
Total Carbohydrate - 44.1 g
Dietary Fiber - 4.5 g
Sugars - 16.9 g
Protein - 9.7 g
Calcium - 83.9 mg
Iron - 1.2 mg
Vitamin C - 15.3 mg
Thiamin - 0.4 mg

Step 1

Over a large cast-iron skillet (or a nice, heavy skillet), cut and scrape the corn off the cobs so that you get the milky corn liquid. Add the onions to the skillet. Turn the heat to high.

Step 2

Add the bacon drippings and 1/4 cup of the butter to the skillet. Add salt and pepper, to taste. Cook for 3 minutes, browning the corn before stirring. Reduce the heat to medium.

Step 3

Stir in the milk and continue cooking until the milk is absorbed. Add the remaining 1/4 cup of butter. Cook until the butter is melted and mixed throughout.