Fried corn is one dish my family can never get enough of and would eat this every day if I would make it for them.
There is nothing any better than fried corn and the fresher the corn the better. I used to bring it straight from the garden, remove the husks, wash, cut the corn off and cook it right then. Today, I get it from the grocery or a roadside vendor and sometimes I even use frozen corn from the supermarket. Any way you do it, fried corn is still good. Serve it with fresh tomatoes for a wonderful addition to any meal.
Ingredients for skillet fried corn:
8 ears fresh corn or 28 ounce package frozen corn
1 stick butter or margarine
2 tablespoons bacon drippings
1 tablespoon sugar
Salt to taste
Remove husks and silks from fresh corn, wash and cut corn off the cob. Scrape the cob to get out the juice. Melt butter in a large skillet, add fresh or frozen corn, bacon drippings and sugar. Cook on medium high heat until corn is done about 15 to 20 minutes. Add salt to taste. Serve. Enjoy.
Note: You can add cooked crumbled bacon to the corn, too. Makes it even better!
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