Southern Fried Corn
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Credit: From “Field Peas to Foie Gras: Southern Recipes with a French Accent” © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.
The National Culinary Review, July/August 2021
From the Chef
“This Southern favorite showcases fresh, sweet corn off the cob. Using a cast-iron skillet is a must when making this dish because it adds a depth of flavor stainless steel just can't match.”
Ingredients
6 ears fresh corn, shucked
2 Tbsp. rendered salt pork or bacon fat
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
Salt and fresh ground black pepper, to taste
Instructions
1. Using a sharp butcher knife, slice the corn kernels from the cob.
2. Using the back of the knife, scrape the corn cob downward to get the "corn milk" and any remaining corn kernels left on the cob.
3. Heat a heavy cast-iron skillet over medium-high heat and add the bacon fat and butter.
4. Once the butter has melted and the bacon fat is hot, stir in the corn, corn milk and flour.
5. Cook for 20-25 minutes or until the corn kernels are tender, stirring often.
6. Season with salt and pepper.
7. Serve piping hot.
Yield
6 servings
Tags
Main Dish, The National Culinary Review
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