Michigan Fried Sweet Corn

One of my favorite things to eat in the summer (big surprise) is good ol' Michigan Sweet Corn.  On the cob or sliced off and pan fried, either way, it is amazing.  This is one of the ways that my family has eaten corn for many, many moons.  Thought I would share it with you all. 

Step 1.) Heat up non-stick frying pan with about 2-3 TBS of either Butter Crisco, Vegetable Oil, or some other oil. (Note:  Even though I use Olive Oil in everything, most cooks do *NOT* recommend using it in frying due to chemical properties of that particular oil.)

Step 2.)  Cut the corn off 4-5 ears of corn, (OR, out-of-season you can use 2 cans of *drained* whole-kernel corn) and then place in hot pan with oil.  BE CAREFUL.  IF you have a "splatter screen" for the top, it would be helpful, as these little corns pieces dance!

Step 3.)  Let corn cook for a bit, and then use a good spatula and turn the corn-- MAKE SURE to get all the good brown stuff off the bottom of the pan before it burns-- that is all delicious sugar from the corn!  NOTE:  Sometimes the corn browns best once most of the oil has absorbed into the corn... so do not worry if it starts looking too dry.

Step #4.)  After frying corn for about 15-20 minutes, you should start seeing a good brown on the corn.  When it is done to your satisfaction, pull it out of the pan and spoon it out!  I enjoy eating it with a tablespoon of butter and a pinch or 3 of Celtic sea salt (freshly ground, of course).

Modifications:  You could always de-glaze the pan with your favorite Michigan wine, too, and add other seasonings as well!


So, the next time you get some amazing corn, like I did, maybe you can give this a little try!  Please let me know if you like it!

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