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. 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:
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.