Thursday, April 4, 2013

Skillet Fried Sweet Corn

My grandma, Ma, was an awesome cook. I looked forward to eating her cooking each time we visited her or she came to visit us. We requested the same thing most of the time, but she always threw in something else that she wanted us to try.
She wrote a lot of her recipes in a spiral notebook. I was blessed to have it handed down to me. The pages were old and almost all of them were coming out of the notebook.
I carefully tore out each page, then placed them in plastic sleeves, and then in to a 3 ring binder.
Looking through this notebook brings back so many memories for me.

This Skillet Fried Sweet Corn is a recipe Ma made every time she came to visit. She would stay with us for up to two weeks at a time and she cooked the whole time she was there. Momma would help her, of course, but Ma preferred to be 'in charge' in the kitchen. We did our best not to get in the way.

Skillet Fried Sweet Corn

1 1/2 TBSP bacon drippings or butter
5 large ears of fresh or frozen corn
2 TBSP milk
1/2 tsp salt
2 tsp - 1 TBSP sugar
pepper to taste

Using a knife, cut corn from cob. Then using the knife or a spoon, scrape the remaining corn from the cob..scraping in a downward motion.
Add the drippings/butter to the skillet over medium high heat.
When drippings/butter begin to sizzle, add the corn to the skillet.

Turn heat to medium.
Cook for 15 - 20 minutes, stirring often.
Add the milk and stir.

Add the salt, sugar and pepper.
Stir until combined and heated. 

Remove from heat and serve.

And that's it!


  1. Oh My Goodness! That looks heavenly!

  2. Thank you for posting. My best friend's Mom made this when we were in school, and I was trying to remember the proportions of the ingredients.

  3. Should the corn brown a little

    1. It should get but not brown. Stir constantly to keep from sticking or burning.

    2. It should fry* but not brown.

  4. sounds great thanks for posting this.


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