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Southern Fried Skillet Corn

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Butteryum food blog recipes

Southern Fried Skillet Corn

Patricia @ ButterYum

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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.

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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.

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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!

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

Items used to make this recipe:

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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.