Pan-Fried Corn

Pan-Fried Corn

Every summer, when my sister and I were little, my mom would go to a local farmer’s market and come home with upwards of 50 dozen ears of corn (yes, she went a little overboard…). We would sit for hours in the backyard under the trees, shucking, silking, cutting, and freezing corn so that we could have “fresh” corn year round. Even though my sister and I would rather have been at the pool instead of doing harsh manual labor in the middle of summer, we were always excited when mom would fix the sweet Silver Queen corn for dinner. Traditionally, she would boil it and we would just eat it right off the cob. While I still love corn on the cob, my recent go-to method has been to pan-fry corn – and the recipe couldn’t be easier to make. Butter, salt and pepper are all you need to make this yummy summertime dish! A fancy restaurant in town sells this dish for more than $10 for a teeny serving, but you can make it home for a fraction of that!

Pan-Fried Corn

4 ears fresh corn, shucked
2 Tbsp. butter
Salt and pepper, as desired


Shuck, silk, rinse, and remove ends of the corn. Then carefully cut the corn from the cob (don’t get any of the core!).

In a sauté pan, melt butter over medium-high heat. Add the corn kernels and sauté until brown and cooked through (about 10 minutes), stirring frequently. Add salt and pepper to your liking (I tend to like a good bit of pepper in this dish – it complements the sweetness of the corn nicely) and serve hot or cold.

Explore posts in the same categories: sides, Vegetable

One Comment on “Pan-Fried Corn”

  1. Sarah Says:

    YUM I want some!!

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