August is my favorite month when it comes to cooking and eating. Gardens and farmers markets are filled with a bounty of fresh vegetables and fruits at their prime – and, to me, corn on the cob is the quintessential August vegetable.Ā But, I also am always looking for different ways to serve corn. So I was pleased to find a classic, very easy, hundred-year-old recipe for Fried Corn.
The corn is fried in a little butter, then seasoned with just a bit of cream, salt and pepper. Frying the corn, removes some of the liquid and brings out its natural sweetness Sometimes simple is best.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Fried Corn
1 tablespoon butter
4 ears of corn (about 2 cups after cut off cobs)
1 tablespoon cream
salt and pepper
Cut corn off the cob. Melt butter in a skillet. Add corn then, using medium heat, fry the corn until browned, while stirring frequently (approximately 8-10 minutes). Add cream, and sprinkle with salt and pepper to season; stir. Remove from heat and serve.
A Hundred Years Ago 
I make a fried corn recipe with herbs and spices.
It sounds good. Herbs and spices would be a nice addition.
Fried corn is the best. This is the way my mother and grandmother always made it.
This was the first time that I ever made Fried Corn. I was pleased with how it turned out, but it’s good to hear that this recipe is like the way your mother and grandmother made it.
Sometimes I fry it before adding it to salsa, too.
I never thought about adding corn to salsa. I may have to give it a try.
Have never heard of this method – looking forward to trying it.
I think that you’d like this recipe.
I also never heard of fried corn. It sounds delicious.
It’s tasty.
Dear Sheryl, Each week, I avidly look forward to being introduced to yet another winning 100 year old recipe! As the granddaughter of Swedish/Finnish dairy farmers, born in 1880, I grew up ONLY knowing recipes such as the ones you post. Pure, simple, elegant and HIGHLY AFFORDABLE! No 22 different exotic spices, no complicated procedures: if you couldn’t get it on the dining room table quickly, it wasn’t made.
I’d like to share with YOU and your followers an 100+ recipe that my grandmother got from a Wisconsin Amish woman, back in the early 1900’s. Both my Gran and this Amish lady were doing the cooking at a local motel in Duluth, Minnesota. The woman called it “Amish Corn”, so that’s what we’ve called it ever since.
Back in those days, when crops came in, we farmers would GORGE ourselves on that crop for a couple of days, to the exclusion of all other meals! I remember sitting down to a large bowl of this Amish Corn and licking the plate clean! I hope that you and your readers give it a try for either a simple main meal or side dish. š
AMISH CORN (Instructions are for ONE serving. Increase ingredients as needed, per person)
2-ears of Sweet Corn, cleaned and cooked via boiling or microwaving.
1-Tablespoon (or more to taste) of Soft Butter. (we only use salted butter in our home)
1/2 Cup of Cubed Swiss Cheese, cut into cubes the size of corn kernels.
1/4 teaspoon of Ground Red Pepper, NOT Flakes!!!
1-Dash of Paprika, Salt, and freshly ground Pepper to taste.
While the corn is cooking, cube the Swiss Cheese. In a deep bowl, combine the Swiss Cheese, butter, ground red pepper, paprika, salt and pepper, Mix to stir spices well.
Immediately after the corn is cooked, cut the hot corn kernels from the cob and place them into the deep bowl, mixing thoroughly. The butter and spices will coat the kernels and the cheese will become soft. That’s it! This has been served at Amish tables since corn was invented! LOL
Serving size: One person. Figure 2 ears of corn per person.
Serve IMMEDIATELY! We always served it with sliced garden tomatoes.
Thank you for sharing the Amish Corn recipe. It sounds wonderful, and I look forward to making it soon (and I bet some of my readers will make it, too).
Similarly to you, when I was a child growing up on a farm in Pennsylvania, we gorged ourselves on corn during corn season, on strawberries during strawberry season, on raspberries during raspberry season, and so on. Sometime I think that we enjoyed fresh fruits and vegetables more back then during the very short time that they were available each year. I really craved each fruit and vegetable as it came into season since I hadn’t eaten it for months.
I appreciate your kind words. I have so much fun doing this blog, and it’s wonderful to hear when others enjoy it. I think that one of the reasons I really enjoy making the old recipes that I post is the simplicity of most of them.
I loved your response and a bit more of your history, Sheryl. Yes, gorge ourselves we did: when the asparagus, rhubarb, strawberries, cherries, tomatoes, corn, melons, and apples came into season, we’d spend DAYS eating nothing but freshly picked produce from that crop!
Tell NO ONE, but my husband and I still binge on whatever is latest in coming into market.
Wow, this recipe looks delicious.
It’s yummy.
I have made fried corn, adding chives, tomatoes and garlic. it is amazing. thank you for sharing.
This sounds good, too!
mmm. . . it sounds really good with the things you added.
One of my favorite side dishes. So tasty! š
I agree- this makes a nice side dish.
This sounds so good!!!!!!!
It’s delicious.
š corn,butter and cream .. oh yeah
Butter and cream makes anything better. š
The best way to make corn. Love a good fried corn as a side dish.
Recipes, like this one, that are both easy to make and tasty are the best.
Corn is a favorite summer veggie here in Michigan and I have already frozen a bunch to eat later during the cooler months. Never fried it before!
mmm. . . this sounds good. Home-frozen corn is so much tastier than commercially frozen corn.
Growing up we used bacon grease to fry the corn. I like a bit of butter with a lid full of apple cider vinegar. Now, I know what I’m having for lunch tomorrow! š
This sounds wonderful. Bacon grease and a little cider would add a nice flavor to the fried corn.
I’m saving this to try soon! Sweet corn is always so good. In South Texas fresh corn is at its peak in June, but we can still get nice ears in August. I like to tie the husks back (with cotton string) and grill the ears.
What a great food photo. Nice and sharp focus and good lighting.
A shame I can’t eat corn these days, but I do remember how much our whole family liked corn smothered in butter as a child. I suppose you know not to put salt in the cooking water as it makes the corn kernels tough.
Thanks for the kind words. I don’t put salt in the cooking water – though never knew the reason why until I read your comment.