Skillet Fried Sweet Corn
Fresh sweet corn cut from the cob and pan-fried in butter and bacon drippings until lightly caramelized and creamy. A summer side dish across Indiana's farm country.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Cast iron skillet
- •Sharp knife
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 11
- carbs
- 26
- protein
- 5
- calories
- 210
Instructions
- 1
Cut the corn kernels off the cobs into a bowl. Scrape the cobs with a knife to get the milky liquid.
- 2
Cook the bacon in a cast-iron skillet over medium heat until crisp. Remove the bacon, leaving the drippings in the skillet.
- 3
Add the butter to the skillet. Melt it together with the bacon drippings.
- 4
Add the corn kernels and scraped liquid to the skillet.
- 5
Cook for 10-12 minutes, stirring often. Stop when the corn is tender and lightly golden.
- 6
Stir in the cream if using. Season with the salt, pepper, and sugar.
- 7
Add the bacon back into the skillet. Stir well to combine.
- 8
Serve hot.
Chef's tips
Scrape the cobs with the back of a knife after cutting the kernels. This milky liquid thickens the dish naturally.
Storage
Refrigerate in an airtight container up to 3 days.
Reheating
Reheat in a skillet over medium-low heat, stirring, until warmed through.
Common mistakes to avoid
- •Cooking the corn too long, which makes tender kernels tough.
- •Skipping the cob scraping, which misses out on the natural creaminess.
Serving suggestions
Cooked Skillet Fried Sweet Corn?
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