Fresh Skillet Corn off Cob
Quick Fried Corn in the Skillet - A Very Southern Summer Treat
May 30, 2006
Fresh Skillet Corn
- 12 ears of corn (about 5 cups of kernels/juice)
- 1/3 cup butter (or margarine)
- water (varies)
- 1 tsp sugar
- 1 tsp salt
- 1 tsp pepper (fresh ground is great)
Husk corn and clean off the silks.
Get a big bowl. Use a sharp knife and cut corn from the cob into the bowl. You'll want to cut about half way deep into the corn. Then, turn the knife over to the non-cutting side and rub up and down the cob to get the rest of the pulp.
Melt butter in large skillet. Pour in corn. Add enough water to make a gravy consistency. The amount of water varies depending on the type of corn.
Add the seasonings--sugar, salt, pepper.
Cook on high for 5 minutes. Stir during this part of the recipe.
Reduce heat to low and cover with lid. Simmer along for 20 minutes or about. Do stir occasionally--about every 5 minutes.
This recipe is a bit like creamed corn, but if you've only had creamed corn from a can, then this is WAY better.
If you want to try your corn on the grill, then check out my recipe for outdoor corn. I cover the two main ways you can make grilled corn.
