How to Fry Corn That Is Cut Off the Cob


Tasty corn is filling and when fried in a cast iron skillet it takes on a nutty, buttery flavor profile. Home cooks and chefs like preparing corn this way because it calls for fresh vegetables and takes only minutes to make. Corn right off the cob tastes best because it won't have the opportunity to lose any natural juices or moisture like frozen corn would. Fried corn makes a good side dish for a summer meal or with a few extra ingredients it's a meal by itself.

Things You'll Need

  • Skillet with a lid
  • 4 slices of bacon
  • Paper towel
  • Plate
  • Tongs
  • Wooden spoon
  • Pepper
  • Salt
  • Heavy cream
  • Place a seasoned cast iron skillet on the stove. Turn the heat under it to medium. Cook four pieces of bacon in the skillet until crispy.

  • Turn down the temperature to low. Remove the bacon from the pan with tongs and place the strips on a paper towel lined plate. Skim any excess bacon grease from the pan with a metal spoon. Leave 2 to 3 tbsp. behind for seasoning.

  • Pour in the corn off the cob into the skillet. Use your wooden spoon to mix the bacon grease in the corn. Salt and pepper the corn allowing it to simmer. Slowly add 1/3 cup of heavy cream to the corn.

  • Cover the skillet with a lid allowing the corn to simmer until the liquid is cooked away. Stir the corn occasionally to prevent sticking.

  • Crumble the bacon over the corn and serve it hot from the skillet.

Tips & Warnings

  • Skip the bacon if you like and use low fat butter instead.
  • For a nice presentation save the washed corn husks. Place them in the bottom of serving dish and mound the corn on top.

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