Sweet and Simple Fried Corn

Fried Corn is simple and the recipe utilizes fresh corn on the cob.  A few ingredients and you will have a new side dish that everyone enjoys.

Summer is here and passing fast and the corn has been coming in by the truck loads.  I just love it when all the summer produce starts rolling in from the farmers.

I especially love the packages of corn that I am finding that have three organic corn cobs all neatly lined up in a row.  They are even partially shucked.  How did we get lucky!

I’m always looking for simple side dishes that will WOW even the pickiest eaters.  Who doesn’t want to be asked for ‘the recipe’?  There are fried corn recipes out there but this one has no bacon and still packs tons of flavor.  Plant based all the way!

A little bit of facts here that might be interesting – Corn seed is actually a vegetable, a grain, and a fruit.

Corn seed is a vegetable because it is harvested for eating, a grain because it is a dry seed of a grass species and a fruit because that is the botanical definition.

I belong to an heirloom seed group where you trade heirloom seeds.  I have a few corn seeds and can’t wait until I can plant again and get a little patch of cornstalks going.  I’ll save some seeds too for future plantings.

It’s hard to argue with the pure delicious flavor of corn.  Have you ever taken a bite before it is even cooked?  The stuff is good.

My dad use to do that and I completely understood it.  Sweet and with the perfect texture.  Whatever you call it – vegetable, grain or fruit – it’s loved by all because it is so tasty.

 

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Fried Corn

Fried Corn is simple and the recipe utilizes fresh corn on the cob.  A few ingredients and you will have a new side dish that everyone enjoys.

Course Side Dish

Recipe Type Corn

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 Servings

Calories 79 kcal

Author Ginny McMeans

Ingredients

• 3 ears corn on the cob
• 2 tablespoons Coconut Oil
• 1 teaspoon sugar
• 1/3 cup water
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Shuck the cobs. (This is a very easy recipe to double).
2. Cut the kernels off the cob and pick out any of the little tassels that are still clinging to the corn.
3. Flip the knife over and with the back of your knife scrape down all of the cobs and get all the 'milk' you can. This will make extra flavor.
4. In a skillet add the oil and heat to medium.
5. Add the corn and the sugar.
6. Cook over medium heat without stirring until golden about 5 minutes.
7. Flip all of the corn over and cook on medium for about 5 more minutes.
8. Scrap the pan and add the salt pepper and water.
9. Bring to a boil, turn down to medium and let cook about 10 minutes.
10. Scrape the pan again and it should be done. The liquid should gone but the corn is still moist.

Recipe Notes

TO FREEZE:

Let cool to room temperature. Pack in rigid sided containers as defined in my article Preparing Food for the Freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight for about 6 to 8 hours. The night of serving - Zap it in the microwave for 2 minutes stirring after one minute. or Heat through in a saucepan and serve.

 

 

Nutrition Facts

Fried Corn

Amount Per Serving (1 Serving)

Calories 79 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 4g 20%

Sodium 6mg 0%

Potassium 121mg 3%

Total Carbohydrates 8g 3%

Sugars 2g

Protein 1g 2%

Vitamin A 1.7%

Vitamin C 3.7%

Iron 1.3%

* Percent Daily Values are based on a 2000 calorie diet.