Fried Corn

This is my first submission for for Weekend Herb Blogging which is hosted by The Cooking Diva this week. I’m not actually sure why this is called “Fried Corn” cause there really isn’t anything fried about it although its certainly not necessarily the healthiest way to eat corn. I remember watching my Grandmother make this as a kid… it was one of my favorite things to eat in my Grandmother’s kitchen. I can’t remember the last time I had it, but I knew it was time for a little taste of my childhood.

I love corn, I could probably eat it with every meal. Its got a fabulous sweetness and it tastes like summer Oddly, my husband didn’t even eat corn when we got married over a year and a half ago (he’s always said corn is too sweet and throws the meal off balance??), but I’ve gradually gotten him hooked with some good recipes. He’s still very particular about his corn. This recipe was his favorite by far… I don’t think I’ve ever seen him eat his corn so fast!

Fried Corn

2 cups corn
1/3 cup chopped onions
2 Tbsp butter
1/3 cup milk*
1/2 tsp white pepper
kosher salt & ground black pepper to taste
parsley, optional
In a medium sized skillet over medium heat, add 1 Tbsp butter and chopped onions. Allow onions to soften. Add corn, 1 Tbsp butter, milk, white pepper, salt & black pepper. (If using frozen corn, add it first without the other ingredients to allow it to defrost and warm up a bit. Then add remaining ingredients). Saute over medium heat until milk has fully evaporated. Add some parsley for color if desired.

* I typically use skim milk. Higher fat content milk definitely makes for creamier tasting corn