Fried Corn Recipe: How To Make It Taste Like It’s Straight From The Cob!

Fried corn is a delectable Southern classic that tantalizes taste buds with its sweet, savory, and crispy allure. While traditionally made with fresh corn, canned corn offers a convenient alternative that allows you to enjoy this culinary gem all year round. This comprehensive guide will walk you through the steps of how to make fried corn using canned corn, ensuring you achieve crispy, golden-brown perfection every time.

Gathering the Ingredients

To embark on this culinary adventure, you will need the following ingredients:

• One 15-ounce can of whole kernel corn, drained
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil

Seasoning the Corn

In a large bowl, combine the drained canned corn, flour, salt, and pepper. Toss thoroughly to ensure that the corn kernels are evenly coated.

Heating the Oil

In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. The oil should be hot enough to sizzle when a drop of water is added, but not smoking.

Frying the Corn

Once the oil is hot, carefully add the seasoned corn to the skillet. Spread the corn evenly in a single layer and cook for 5-7 minutes, stirring occasionally, until the corn is golden brown and crispy.

Draining the Corn

Using a slotted spoon, transfer the fried corn to a paper towel-lined plate to drain any excess oil.

Seasoning to Perfection

While the corn is still hot, sprinkle with additional salt and pepper to taste. You can also add other seasonings of your choice, such as paprika, chili powder, or cayenne pepper, for an extra kick.

Serving the Fried Corn

Serve the fried corn immediately as a delectable side dish to your favorite main course. Its crispy texture and sweet, savory flavor will complement any meal perfectly.

Variations on the Classic

• Creamy Fried Corn: Add 1/4 cup of heavy cream or milk to the skillet along with the corn. Stir until the cream is heated through and the corn is coated.
• Spicy Fried Corn: Add 1/4 teaspoon of cayenne pepper or chili powder to the seasoning mixture for a spicy kick.
• Bacon Fried Corn: Cook 4 slices of bacon in the skillet until crispy. Remove the bacon and crumble it. Add the crumbled bacon to the fried corn for a smoky, savory flavor.

Tips for Success

• For the best results, use a cast-iron skillet or Dutch oven. These heavy-bottomed pans distribute heat evenly, ensuring that the corn cooks evenly.
• Don’t overcrowd the skillet. If the corn is too crowded, it will steam rather than fry, resulting in soggy corn.
• Stir the corn occasionally during cooking to prevent burning.
• Don’t overcook the corn. Cook it until it is golden brown and crispy, but not hard.

Beyond the Side Dish

Fried corn is not just a side dish; it can be used in a variety of creative ways:

• Corn Salad: Combine fried corn with diced tomatoes, onions, peppers, and a tangy dressing for a refreshing summer salad.
• Corn Fritters: Stir fried corn into a pancake batter and fry until golden brown for delicious corn fritters.
• Corn Salsa: Pulse fried corn in a food processor with onions, tomatoes, cilantro, and lime juice for a flavorful corn salsa.

Culinary Symphony: The Perfect Ending

Whether you serve it as a classic side dish, incorporate it into creative recipes, or simply savor it on its own, fried corn using canned corn is a culinary symphony that will delight your taste buds and warm your soul.

What You Need to Know

1. Can I use frozen corn instead of canned corn?

Yes, you can use frozen corn. Thaw the corn before cooking and drain any excess moisture.

2. Can I add other vegetables to the fried corn?

Yes, you can add other vegetables such as diced onions, peppers, or tomatoes to the fried corn for a more flavorful dish.

3. How do I store leftover fried corn?

Store leftover fried corn in an airtight container in the refrigerator for up to 3 days. Reheat the corn in a skillet over medium heat until warmed through.