Fried corn, like many of the recipes I share here, was a staple at my family table. This one was made special by my Gram, she’s my great-grandmother. I’ve shared about her here before. She was a southern bred cook, who made EVERYTHING taste divine. I don’t remember anything that came out of her kitchen being terrible. Not one thing. I also don’t remember being able to sit in her kitchen without making myself useful. So for me, that mean shucking corn. The ears never stopped coming. An old secret I learned was, the darker the corn husk, the sweeter the corn. I don’t know how true that Southern wives tell is, but I live by it.
On a hot summer Friday, Gram could be found fishing for catfish and making a big pot of greens and some fried corn. Oh how I miss her kitchen. The smell of the mornings, hot bacon grease used to start the recipe, the sound of the corn being shucked on the back porch. This is comfort food. And ya’ll know how I feel about comfort food. Any recipe that starts with bacon fat has to be good!
Peak corn season in Indiana is from July to August, but you can ALWAYS freeze it. I tend to make this up in batches and freeze it for winter fried corn cravings.
Sharing a piece of her with my take on her fried corn. For this, I chose nothing but the best- Indiana Grown sweet corn. There is nothing like it on Earth!!
Gram’s Fried Corn
Ingredients
6 large ears of fresh corn, shucked
2 heaping Tbsp Bacon Fat/ drippings
2 heaping Tbsp Butter
1 tsp salt
1 Tbsp sugar (taste corn before adding)
1/4 tsp black pepper
1/4 tsp Smoked Paprika
Large Bowl filled with water for soaking corn
Directions
Start with Fresh corn on the cob. I’m partial to Indiana grown.
After corn has been shucked and rinsed place in a large bowl filled with water and soak for 5-10 minutes, this will allow most of the remaining silk to be easily removed.
Remove corn from water and cut kernels from cob completely.
The easiest way to cut the corn from the cob is by placing the corn in a bowl, and running your knife along side it lengthwise, allowing the bowl to catch the cut corn.
In a large skillet, heat bacon fat and butter and allow to melt.
Add corn, seasonings and stir well to combine.
Cook on medium heat for 15-20 minutes and serve.
