Summer Fried Corn

You can make fried corn any time of year using kernels from a can, but the time it must be made is during sweet corn season, when you have access to just-picked ears. When you scrape the kernels off them, they drip sweet milky juice that gives this dish big flavor. Add bacon and butter, and life is good!

  • Prep Time:
  • Yield: 4 Servings
  • 6 ears sweet corn
  • 4 tbsp butter
  • 1 tbsp bacon grease
  • 4 slices uncooked bacon
  • Sugar, salt and pepper to taste
  • Over a big bowl, cut the kernels off the ears of corn, then gently scrape the knife against the cobs to encourage their milky liquid to drip into the bowl.
  • Melt the butter and bacon grease over medium heat in a large (preferably cast iron) skillet. Add the bacon, and when it starts to cook, stir in the corn. Simmer 8-10 minutes, until tender, stirring frequently. If the corn seems to be drying out, add a bit of hot water to keep it moist. If the corn is not particularly sweet, sprinkle on sugar to taste. Add salt and pepper to taste.

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