It’s summer time and I just love the fresh corn you can buy in the store or at the local farm stands. There are many ways to prepare fresh corn but my favorite is from my childhood and that is Skillet Fried Corn. Now the name is confusing because you don’t really fry the corn but I guess for a southerner, if you prepare it in a skillet then it must be fried.
It is very simple to prepare and the hardest part is cutting the kernels off the cob. A simple trick to keep the kernels from going everywhere on your counter is to hold the cob vertical in a shallow bowl and cut. All the kernels fall in the bowl. Just what you wanted. Super simple. Don’t forget to scrap the cob with the blade of the knife to get out all the milk in the cob.
Ingredients (6-8 Servings)
- 6 ears corn
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp butter
- 1/4 cup half and half
Cut all the kernels off the cob and place in a large skillet. (Photo A) Add 1/2 cup water and the salt and pepper. (Photo B)
Cook on medium heat for about 15 minutes or until most of the water is gone. Add the butter and cream and cook until the cream has been absorbed. Serve immediately.