4-ingredient Southern fried corn pan-fries corn with butter, salt, and pepper for a simple yet rich and delicious summer side dish in just 25 minutes! Perfect for BBQs, potlucks, and ANY gathering!
If required, first shuck the corn start by slicing ½ inch off the root end from each cob. Then, gripping the other side of the husk, twist and pull it so the corn slides free.
Once shucked, trim the stem if required, then hold each cob upright and use a small, sharp knife to slice downwards against the core of the cob to remove the kernels (placing the corn in the hole of a Bundt pan makes this super easy and mess-free). Repeat this all the way around each cob.
Go back around and scrape off any remaining corn and corn milk from the cobs with the back of the knife or a spoon.
Cook the corn
Melt the butter in a large heavy-based/cast iron pan over medium heat.
Once melted, add the corn and pan-fry it for about 10 minutes until the liquid thickens.
Add the salt and pepper (to taste) with the remaining butter, stir, and pan-fry for a further 5 minutes. Then serve immediately while warm.
Notes
Season to taste: Taste it towards the end and adjust the seasonings to taste.
A cast-iron skillet works best: It heats evenly and can help introduce a subtle extra char flavor to the sauteed corn that tastes out of this world.
For extra flavor: Lightly brown the butter before adding the corn to the pan.
To bring out the sweetness: A pinch of sugar will help enhance and elevate the corn's natural sweetness.
For a softer texture: I've read one method where the corn is grated off the cob so it's in much smaller pieces and produces a softer, thicker overall texture.
Optional add-ins and variations:
Sugar: Just a small amount of sugar will enhance/bring out the natural sweetness of the fresh corn. A sugar substitute may also work.
Garlic: Finely minced and added to taste. Garlic powder would also work.
Onion: Add a few tablespoons of finely diced or minced red or yellow onion (or shallots) for extra aromatic flavor and texture. Sauté for 2-3 minutes before adding the corn.
Bell pepper: Add a few tablespoons finely diced for extra texture.
For spice: Add minced jalapeño/chipotle pepper or a dash of cayenne pepper.
Lime: Squeeze in at the end to brighten the overall flavor.
Parmesan: To sprinkle when serving.
Fresh herbs: Optionally garnish with fresh chives, green onions, or parsley.
Thyme: To add aromatic dimension to the sauteed corn.
Cream: Just a splash of heavy cream is all you need to enhance the creaminess without turning sauteed fresh corn into creamed corn.