Ingredients
Equipment
Method
- Shuckand Cut: Usinga sharp knife, slice the kernels off the cobs directly into a bowl. Then, takethe back of your knife and firmly scrape downwards on the cob to release allthe starchy, milky juices (this provides the signature creamy base).
- Sizzle: Heat your cast-iron skillet over medium-high heat. Add bacon grease and butter.
- Fry: Once the butter is melted, add the corn, the scraped "corn milk," and the flour. Stir well to coat the kernels.
- Simmer: Sauté the mixture for about 15 minutes, stirring occasionally. If the corn looks too dry, add your heavy cream. Continue cooking until the liquid evaporates, the kernels are tender, and you get some slightly browned (caramelized) edges.
- Serve: Season to taste with salt, pepper, andsugar, and serve hot.
Notes
Common Variations & Tips
- Add-ins: To build a richer flavor base, sauté chopped onions, bell peppers, or garlic in the bacon fat for a few minutes before adding the corn. You can also toss in cooked, crispy crumbled bacon at the very end as a garnish.
- Vegetarian Swap: Skip the bacon fat and use a combination of olive oil and vegan butter for a delicious plant-based version. sted corn dish.
- The “Milking” Technique: Never skip scraping the cob with the back of your knife. That rich, milky liquid is what separates a great fried corn from a dry, toast