Fried Corn aka Southern Fried Corn
Fried Corn is simple and the recipe utilizes either fresh organic corn on the cob or canned organic corn.
Servings 4 Servings
- 3 ears 3 to 4 ears corn on the cob - or 2 cans 15 ounces canned organic corn
- 1 tablespoon oil of your choice
- 1 teaspoon sugar
- 1/3 cup dairy-free milk
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Shuck the cobs.
Cut the kernels off the cob and pick out any of the little tassels that are still clinging to the corn.
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.
In a skillet add the oil and heat to medium. Add the corn and the sugar.
Cook over medium heat without stirring until golden about 5 minutes.
Flip all of the corn over and cook on medium for about 5 more minutes. Scrap the pan and add the salt pepper and dairy-free milk.
Bring to a boil, turn down to medium and let cook about 10 minutes.
Scrape the pan again and it should be done. The liquid should be gone but the corn is still moist.
Serving: 1Serving | Calories: 79kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 6mg | Potassium: 121mg | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 3.1mg | Iron: 0.2mg