Skillet-Fried Corn
I have some very fond memories of corn. My Grandmother would plant a garden every year full of the most delicious vegetables- green beans, tomatoes, zucchini, and of course, corn. She always had more than she could eat herself, but never let anything go to waste. She would take all of the leftover end-of-the-season-corn and scrape the kernels off into a plastic bag and freeze it. A lot of the time she would give us a few bags to take home after a visit. This corn was the sweetest, most delicious corn I’ve ever had. To this day, I still can’t find corn like this. Even at farmers’ markets. I just don’t have any luck. Maybe I am going the wrong time of the year or something? But I just haven’t been able to find any since.
This dish kind of reminded me of my Grandma’s corn. After being scraped from the kernels, frozen, and reheated, it always seemed to take on this “creamy” consistency. Now I’ve never had Skillet-Fried Corn before, aside from this recipe here, so I’m not sure exactly what it is meant to be. All I know is that this was good. If you like creamed corn, you’ll like this recipe. It’s creamy and sweet, and flavorful. Although it does take a hefty minute to prepare, more than I think is really necessary, it’s something different to do with corn. You know, other than simply buttering it up that is. I love it when I can find new ways to dress up vegetables. Veggies can get boring after a while… there are only so many nights that I can eat steamed broccoli
Skillet-Fried Corn
Serves: 6
Ingredients:
- 8 ears corn, kernels cut from cobs, cobs reserved
- 1 Tb all-purpose flour
- 1½ tsp sugar
- 1 tsp salt
- ½ tsp pepper
- 2 Tb vegetable oil
- ¾ cup water
- 1 Tb unsalted water
Directions:
Place kernels in a bowl. Holding cobs over a bowl, use back of butter knife to scrape any pulp and liquid into a bowl. Combine flour, sugar, salt, and pepper in a second bowl.
Heat oil in a 12-inch nonstick skillet over med-high heat until shimmering. Add corn and cook, stirring occasionally, until beginning to brown, 8 to 10 minutes. Reduce heat to the led-low. Stir flour mixture into corn and cook for 1 minute. Stir in ½ cup water and cook, stirring constantly, until water evaporates, about 8 minutes. Add remaining ¼ cup water and cook, stirring constantly, until corn is soft, about 10 minutes. Remove from heat and stir in butter. Serve.
