Not to sound corny, but I would like to bend your ear and share a kernel of information…….I couldn’t help it! I tried not to, but it’s earie how quickly the puns come to me when we are talking about amaizing corn! Okay, I’m done……I think. Back to being serious. This recipe for Buttery Fried Corn is one of my favorites. It is ready in 15 minutes, from start to finish. So, not only is this a tasty side dish, but it’s one you can get on the table in a hurry.
Buttery Fried Corn is one of my favorite vegetable side dishes. Once you make this, your family will be asking for it often!!
When I tell people I made fried corn or I have any conversation about making this Buttery Fried Corn it leads to many questions. For some reason, their minds go to a deep fried piece of corn on the cob. About 17 years ago, on a road trip from California to Florida with my sister, we stopped at a restaurant in Mississippi and actually had deep fried corn on the cob. Holy mackerel it was fantastic! We still talk about that corn AND the waitress who explained to us how they made it. Her accent was as thick as the batter that corn was fried in. She was a character. However, not to cornfuse you (sorry it slipped out), this is corn fried, off the cob.
This is a dish that is especially enjoyed in abundance during Summer months, when corn is growing like crazy. When you decide you are done having corn stuck in your teeth, this is the best alternative to corn on the cob. In this case, you would just cut the corn from the cob and then fry it in the skillet. If you don’t have a bunch of fresh corn, the next best option is a bag of frozen corn. In fact, I make it with frozen corn more often than not. It is so cornvenient!!
Buttery Fried Corn is cooked in melted butter, chopped jalapenos and cracked pepper until it is starting to caramelize. It is just delicious!!
I like that this recipe is simple enough to make for a quick weeknight meal, but it also wows on the holiday dinner table. It has, in fact, beaten green bean casserole out as our favorite holiday vegetable. You can use fresh jalapenos if you have them, but I normally have a jar of 20 Minute Pickled Jalapenos in the fridge and they are perfect for this recipe. You can make this as tame or spicy as you like.
Buttery Fried Corn
- 16 ounces frozen corn
- 2 tbsp butter
- 2 tbsp olive oil
- 1/3 cup chopped jalapenos
- salt and black pepper to taste
- Melt butter and olive oil in skillet over medium high heat.
- Add frozen corn to melted butter and oil. Keep heat at medium high.
- Saute corn for about 5 minutes. After 5 minutes, add chopped jalapenos, salt and pepper, stirring often to prevent sticking.
- The corn is done when it is starting to caramelize and the jalapenos are heated through.
Buttery Fried Corn is a perfect side dish recipe to have in your recipe arsenal. It is different enough that it never becomes a ho-hum bite of food. There are those people (don’t know any myself) who don’t care for jalapenos. However, if you are one of those people, or someone in your family doesn’t handle them well, you can easily substitute red pepper flakes for the spice of jalapenos. This is delicious served with Tater Tot Chili Dog Casserole, Cheese Enchiladas or even my Classic Shepherd’s Pie. It really doesn’t matter what you make with this, you are liable to get an earful about this wonderful recipe! Enjoy friends.
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1 thought on “Buttery Fried Corn”
This is good as a side to any Enchiladas.