Skillet-Fried Corn
By America's Test KitchenPublished on July 31, 2013
Time
50 minutes
Yield
Serves 6
Ingredients
8 ears corn, kernels cut from cobs, cobs reserved1 tablespoon all-purpose flour 1 ½ teaspoons sugar 1 teaspoon salt ½ teaspoon pepper 2 tablespoons vegetable oil ¾ cup water 1 tablespoon unsalted butter
Before You Begin
You'll have about 6 cups of kernels.
Instructions
- Place kernels in bowl. Holding cobs over bowl, use back of butter knife to firmly scrape any pulp and liquid into bowl. Combine flour, sugar, salt, and pepper in second bowl.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until beginning to brown, 8 to 10 minutes. Reduce heat to medium-low. Stir flour mixture into corn and cook for 1 minute. Stir in ½ cup water and cook, stirring constantly, until water evaporates, about 8 minutes. Add remaining ¼ cup water and cook, stirring constantly, until corn is soft, about 10 minutes. Remove from heat and stir in butter. Serve.
Time
50 minutesYield
Serves 6Ingredients
8 ears corn, kernels cut from cobs, cobs reserved
1 tablespoon all-purpose flour
1 ½ teaspoons sugar
1 teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
¾ cup water
1 tablespoon unsalted butter
Ingredients
8 ears corn, kernels cut from cobs, cobs reserved
1 tablespoon all-purpose flour
1 ½ teaspoons sugar
1 teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
¾ cup water
1 tablespoon unsalted butter
Ingredients
8 ears corn, kernels cut from cobs, cobs reserved
1 tablespoon all-purpose flour
1 ½ teaspoons sugar
1 teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
¾ cup water
1 tablespoon unsalted butter
Why This Recipe Works
This traditional southern side dish normally requires constant stirring, but by letting the corn brown before adding water, and supplementing the natural starch with a tablespoon of flour, we get the same creamy consistency with less work. A little sugar brings out the sweetness of the corn and further improves browning. Beyond that, salt, plenty of black pepper, and a pat of butter at the end are all this simple dish requires.
Before You Begin
You'll have about 6 cups of kernels.
Instructions
- Place kernels in bowl. Holding cobs over bowl, use back of butter knife to firmly scrape any pulp and liquid into bowl. Combine flour, sugar, salt, and pepper in second bowl.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until beginning to brown, 8 to 10 minutes. Reduce heat to medium-low. Stir flour mixture into corn and cook for 1 minute. Stir in ½ cup water and cook, stirring constantly, until water evaporates, about 8 minutes. Add remaining ¼ cup water and cook, stirring constantly, until corn is soft, about 10 minutes. Remove from heat and stir in butter. Serve.
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