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.

Pickled Green Beans

If you garden or shop your local farmer’s market, you probably have a lot of fresh green beans available this summer. We love to eat them fresh, or cook them a number of different ways - Sautéed with Garlicky Mushrooms, Southern-Style, and Asian-Inspired are some of our favorite recipe. Today I’m going to show you how to make delicious refrigerator pickled green beans. No special equipments or canning technique needed to make this simple recipe. Let me show you!

I like to start by trimming the stem end off of washed green beans. You don’t have to trim the stem ends, but I find they are not very palatable so away they go.

Place the trimmed green beans in a clean jar - any jar with a lid will do (for the recipe below, use a pint-size jar). Add the garlic, bay, coriander seeds, crushed red pepper flakes, and whole pepper corns to the jar as well.

Next, bring the pickling liquid (below) to a boil for 2 full minutes, then pour over the green beans, cover the jar, cool to room temperature, and refrigerate for at least 2 days before enjoying. These green bean pickles will last in the fridge for up to 6 months. Enjoy!

Items used to make this recipe:

(affiliate links)

• the knife shown https://amzn.to/3ggwKRx

• quart jars https://amzn.to/310kcHJ

• coriander seeds https://amzn.to/2Dh7f3V

• whole peppercorns https://amzn.to/2XauZO9

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Easy Pickled Green Beans

makes 1 pint

Printable Recipe

Ingredients

• 6 ounces fresh green beans, washed and trimmed to fit in jar

• 1 clove garlic, peeled and cut into 4 wedges

• 1 dried bay leaf

• 1/2 teaspoon coriander seeds

• 1/4 teaspoon crushed red pepper flakes

• 8 whole black peppercorns

Pickling Liquid:

• 1/2 cup apple cider vinegar

• 1/2 cup white wine

• 1/2 cup water

• 1 tablespoon granulated sugar

• 1 teaspoon fine salt

Directions

• In a pint-size jar, place the trimmed green beans, garlic, bay leaf, coriander seeds, crushed red pepper flakes, and whole pepper corns.

• In a small, non-reactive saucepan, heat the vinegar, water, wine, sugar, and salt until it boils; boil for 2 minutes, then remove from the heat.

• Pour hot pickling liquid over green beans. If liquid doesn’t cover green beans, top off with boiling water; cover jar and allow to cool before storing in refrigerator for a minimum of 2 days before eating.

Notes

• Keep refrigerated - unopened jars can be refrigerated for up to 6 months.

• Fresh wax beans may be substituted.