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Sweet, salty, and creamy. There’s maybe no better way to enjoy fresh summer corn than Country-Fried Corn. It’s the perfect accompaniment to fried chicken or pork chops and has long been a southern favorite.
The secret to this delicious side dish is to cut the kernels from the cob and then scrape all that milk and pulp off the cob. It helps flavor and thicken the fried corn.
Of course, bacon doesn’t hurt either.
Once you cut the kernels off, you’ll go back over the cobs multiple times with a knife scraping all that you can off the cob. No waste here.
Type of Corn To Use
I typically use a sweet white corn like the fan favorite Silver Queen. But any corn
View FULL RECIPE. Originally published on Spicy Southern Kitchen
