This is my favorite way to prepare corn off the cob as a side dish. It is so flavorful and is ready in 10 minutes. It takes a side of corn to a different level, without difficulty.
Whether we like it or not, we even get an “It’s corn” solo from the kid that watches way too much YouTube.
Corn is abundant in Wisconsin, as you can see thousands of acres of corn fields anywhere you drive in the state outside of the cities. Iowa is the top producer of corn in the US, but Wisconsin produces over 3 million acres of corn each year! Fresh corn is such a sweet treat when it is harvested. Corn is easy to preserve as well. It can be cut off the cob and frozen, pressure canned, or frozen on the cob.
Corn is an amazing vegetable to include in your diet. It contains a lot of fiber and antioxidants that are especially beneficial to eye health. As with most other vegetables and fruits, corn contains many essential vitamins and minerals.
Print Recipe
Skillet fried Corn
Equipment
- Large cast iron skillet
Ingredients
- 2 tbsp Butter
- 2 cups Corn, (drained if canned)
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 1/4 tsp Garlic powder
- 1/8 tsp Cayenne pepper
Instructions
- In a large cast iron skillet, melt butter over medium high heat.
- Add the corn, sea salt, black pepper, garlic powder and cayenne and stir to coat the corn kernels.
- Allow the corn to fry, uncovered for about 3-4 minutes before stirring again. The desired outcome is to have some slightly charred corn kernels but not burnt. If the corn is burning, turn down the heat slightly.
- Continue to sauté uncovered for a total of 10 minutes or until some of the corn is slightly browning and hot.
- Serve immediately.
- Skillet fried corn can be stored in the refrigerator for up to 4 days.
