Name: Fried Corn Skillet: A Delicious and Easy Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 6-8 servings
Ingredients: 6 ears fresh corn, kernels cut from the cob (about 4 cups); 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup granulated sugar; 1/4 cup buttermilk (or milk with 1 teaspoon of lemon juice or vinegar added); 2 large eggs, lightly beaten; 4 tablespoons (1/2 stick) unsalted butter, divided; 1/2 cup chopped onion; 1/2 cup chopped green bell pepper; 2 cloves garlic, minced; Optional: 1/4 cup chopped fresh chives or green onions for garnish; Optional: Hot sauce, to taste

Fried Corn Skillet: Prepare to be transported back to simpler times with a dish that's both comforting and bursting with flavor! Have you ever craved a taste of summer, even when the leaves are turning brown? This recipe delivers exactly that – a sweet and savory experience that's incredibly easy to whip up. It's a dish that's been passed down through generations in many Southern homes, a testament to its enduring appeal and deliciousness.

The beauty of fried corn skillet lies in its simplicity. It transforms humble ingredients into something truly special. For many, it evokes memories of family gatherings, potlucks, and warm summer evenings. The sweetness of the corn, combined with the savory notes of butter and bacon (if you choose to add it!), creates a symphony of flavors that's hard to resist. People adore this dish because it's quick, satisfying, and incredibly versatile. Whether you're serving it as a side dish, a light lunch, or even a topping for grilled meats, it's guaranteed to be a crowd-pleaser. Plus, it's a fantastic way to use up fresh or frozen corn, making it a budget-friendly option as well. So, let's get cooking and bring a little sunshine to your table with this classic recipe!

Ingredients:

6 ears of fresh corn, kernels cut from the cob (about 4 cups)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup granulated sugar
1/4 cup buttermilk (or milk with 1 teaspoon of lemon juice or vinegar added)
2 large eggs, lightly beaten
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
Optional: 1/4 cup chopped fresh chives or green onions for garnish
Optional: Hot sauce, to taste

Preparing the Corn Mixture:

Alright, let's get started! First things first, we need to get our corn ready. If you're using fresh corn on the cob, which I highly recommend for the best flavor, carefully cut the kernels off the cob. A good tip is to stand the corn upright in a large bowl and use a sharp knife to slice downwards. This helps contain the kernels and prevents them from flying all over your kitchen. Aim for about 4 cups of kernels.

If you're using frozen corn, make sure it's fully thawed and drained before you start. Canned corn can also work in a pinch, but the flavor won't be quite as vibrant. Drain it well and give it a good rinse.

Mixing the Dry Ingredients:

Now, in a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and sugar. Make sure everything is evenly distributed. The baking powder and baking soda will give our skillet corn a nice, slightly puffy texture, while the sugar balances out the savory flavors.

Combining Wet and Dry Ingredients:

In a separate bowl, whisk together the buttermilk (or milk with lemon juice/vinegar), and the lightly beaten eggs. The buttermilk adds a subtle tang that really enhances the overall flavor. If you don't have buttermilk on hand, don't worry! Just add a teaspoon of lemon juice or vinegar to regular milk and let it sit for a few minutes to curdle slightly. This will give you a similar effect.

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in a tough skillet corn. A few lumps are perfectly fine.

Adding the Corn:

Gently fold the corn kernels into the batter until they are evenly distributed. We want every bite to be packed with sweet corn goodness!

Sautéing the Vegetables:

This step is crucial for adding depth of flavor to our skillet corn. Melt 2 tablespoons of butter in a large, oven-safe skillet (cast iron is ideal!) over medium heat. Once the butter is melted and shimmering, add the chopped onion and green bell pepper. Cook, stirring occasionally, until the vegetables are softened and slightly translucent, about 5-7 minutes. We want them to be tender, but not browned.

Next, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as this can make it bitter. The aroma of sautéed garlic is one of my favorite things in the kitchen!

Combining Everything in the Skillet:

Pour the corn mixture into the skillet over the sautéed vegetables. Spread it out evenly so that it fills the skillet. This ensures that it cooks evenly.

Cooking Process:

Preheat your oven to 375°F (190°C).
Melt the remaining 2 tablespoons of butter and drizzle it evenly over the top of the corn mixture in the skillet. This will help the top brown beautifully and add extra richness.
Place the skillet in the preheated oven and bake for 30-40 minutes, or until the skillet corn is golden brown and set. A toothpick inserted into the center should come out clean. Keep an eye on it towards the end of the baking time to prevent it from burning.
Remove the skillet from the oven and let it cool slightly before serving. This allows the skillet corn to set up a bit and makes it easier to slice.

Serving and Garnishing:

Garnish with chopped fresh chives or green onions for a pop of color and a fresh, herbaceous flavor. A dollop of sour cream or a drizzle of hot sauce can also be a delicious addition, depending on your preference. I personally love a little bit of heat with the sweetness of the corn.

Serve the skillet corn warm, straight from the skillet. It's fantastic as a side dish to grilled meats, roasted chicken, or even as a vegetarian main course. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Tips and Variations:

Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the batter for a little kick.
Add cheese: Stir in 1/2 cup of shredded cheddar cheese or Monterey Jack cheese to the batter for a cheesy twist.
Make it creamy: Add 1/4 cup of heavy cream or sour cream to the batter for a richer, creamier texture.
Add bacon: Cook 4 slices of bacon until crispy, crumble them, and add them to the batter for a smoky, savory flavor.
Use different vegetables: Experiment with adding other vegetables, such as diced red bell pepper, jalapeño peppers, or even some chopped tomatoes.
Make it gluten-free: Use a gluten-free all-purpose flour blend in place of the regular flour.
Adjust sweetness: If you prefer a less sweet skillet corn, reduce the amount of sugar to 2 tablespoons.
Cast Iron Care: If using a cast iron skillet, make sure it is well-seasoned to prevent sticking. After washing, dry it thoroughly and lightly coat it with oil to prevent rust.

Why This Recipe Works:

This recipe is a classic for a reason. The combination of sweet corn, savory vegetables, and a slightly sweet batter creates a dish that is both comforting and flavorful. The baking powder and baking soda give it a light and airy texture, while the butter adds richness and helps it brown beautifully. The sautéed vegetables add depth of flavor, and the optional garnishes add a touch of freshness.

The use of fresh corn is key to the success of this recipe. The sweetness and flavor of fresh corn are simply unmatched. However, if you don't have access to fresh corn, frozen or canned corn can be used as a substitute.

The oven-safe skillet is also important. A cast iron skillet is ideal because it distributes heat evenly and helps the skillet corn brown beautifully. However, any oven-safe skillet will work.

Finally, the recipe is easy to customize to your own taste. Feel free to experiment with different vegetables, spices, and cheeses to create your own unique version of skillet corn.

Troubleshooting:

Skillet corn is too dry: Add a tablespoon or two of milk or cream to the batter to moisten it.
Skillet corn is too wet: Add a tablespoon or two of flour to the batter to thicken it.
Skillet corn is not browning: Increase the oven temperature slightly or broil it for a minute or two at the end of the baking time. Be careful not to burn it!
Skillet corn is sticking to the skillet: Make sure your skillet is well-seasoned or use a non-stick skillet. You can also grease the skillet with butter or oil before adding the corn mixture.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: Approximately 300-350 per serving
Fat: 15-20 grams
Saturated Fat: 8-10 grams
Cholesterol: 75-100 mg
Sodium: 300-400 mg
Carbohydrates: 35-45 grams
Fiber: 3-5 grams
Sugar: 10-15 grams
Protein: 5-7 grams

Enjoy your delicious Fried Corn Skillet! I hope you love it as much as I do.

Conclusion:

This Fried Corn Skillet is more than just a side dish; it's a flavor explosion waiting to happen, and trust me, you absolutely need to experience it! The sweetness of the corn, the savory notes of the bacon (or your preferred vegetarian substitute!), and that hint of spice all come together in a symphony of textures and tastes that will have everyone reaching for seconds. It’s quick, it’s easy, and it’s guaranteed to be a crowd-pleaser, making it the perfect addition to any weeknight meal or weekend barbecue. But what truly elevates this recipe to "must-try" status is its versatility. It's not just about following the recipe to the letter; it's about making it your own. Feel free to experiment with different types of corn – fresh off the cob in the summer, frozen kernels in the winter, or even canned corn in a pinch. Each variation will bring its own unique character to the dish.

Serving Suggestions and Variations:

* As a Side Dish: Serve it alongside grilled chicken, steak, or fish for a complete and satisfying meal. It pairs particularly well with anything that has a smoky or slightly charred flavor. * As a Topping: Spoon it over polenta, grits, or even a baked potato for a burst of flavor and texture. The creamy base of these dishes provides the perfect canvas for the sweet and savory corn mixture. * As a Dip: Let it cool slightly and serve it with tortilla chips or pita bread for a delicious and unexpected appetizer. A dollop of sour cream or Greek yogurt adds a tangy twist. * Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for an extra kick. Jalapeños, finely diced, are another great way to add some heat. * Make it Cheesy: Stir in some shredded cheddar, Monterey Jack, or even crumbled cotija cheese for a creamy and decadent variation. The cheese melts beautifully into the corn, creating a rich and flavorful sauce. * Add Some Herbs: Fresh herbs like cilantro, parsley, or chives add a bright and refreshing element to the dish. Sprinkle them on top just before serving. * Vegetarian Option: Easily make this vegetarian by omitting the bacon and using olive oil or butter instead. You can also add some diced bell peppers or zucchini for extra flavor and nutrients. I’m confident that once you try this Fried Corn Skillet, it will become a staple in your recipe repertoire. It’s the kind of dish that you can whip up in minutes, using ingredients you probably already have on hand, and it always delivers on flavor. So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to create a culinary masterpiece. I can’t wait to hear about your experience! Please, share your photos, your variations, and your thoughts in the comments below. Let me know what you loved about it, what you changed, and how you made it your own. Happy cooking! I hope you enjoy this recipe as much as I do.