Skillet-Fried Corn

From Cook's Country | August/September 2012

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… read more

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.

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Serves 6

You'll have about 6 cups of kernels.

Ingredients

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