Hallelujah! Papaw Hill’s garden is starting to produce corn. I absolutely adore corn season because there are so many ways you can prepare delicious sweet corn. It’s so good that it needs few other ingredients to make a terrific summer side dish. In the south, fried corn is a summer staple served at all barbecues, family reunions, and church picnics. And when you start with the freshest corn straight from the garden, it’s had to mess it up.
Start with your favorite 92 year old grandfather…
Have him grow the corn in his garden.
Have your saint of a father-in-law shuck 48 ears for you. Get your sister-in-law to drive 90 miles to pick it up in a cooler.
Wash and de-silk 12 ears. Surely I don’t have to say it, but I will… use a CLEAN dish brush. DO NOT under any circumstances use the brush you have used to wash your dishes because that’s just gross!
Using a sharp knife and a cookie sheet, cut the corn from the cobs. Just keep going around and around until you have cut every last bit of corn from the cob. You don’t want to leave any of the yumminess!
When you are done cutting, you should have a nice big pile of cut corn. Stand back and admire your handiwork. Because it is work, for sure!
Melt about three tablespoons of butter in a dutch oven on the stove over medium heat. Cast iron is definitely the best way to go, as it will give the corn a better flavor. Throw in the corn.
You should have a nice full pot of corn. Stir it around to coat with the melted butter. Season liberally with salt and pepper. The pepper is what gives fried corn its distinct flavor, so be sure to use plenty.
Cover with the lid and cook over medium heat for 30-40 minutes. Stir occasionally and add in about a half cup of water if it starts to stick to the bottom of the pot. After 30-40 minutes, remove lid and enjoy the aroma of southern fried corn. You will think you have died and gone to heaven. Serve a bowl of southern fried corn with your favorite barbecue recipe, with fried fish, with hamburger steak, or with your own favorite summer entree.
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