And I was like, "Oh, yeah, fried corn!" Because "fried corn" isn't so much fried as cooked in a skillet. Okay, yeah, that's kind of the definition of frying, but still.
To make fried corn, you can use canned or frozen corn, but fresh late-season corn is best. That's because late-season corn tends to be starchier, and that's good for this dish.
- butter or margarine
- corn kernels
- sugar (might need it if corn isn't starchy enough)
What you want is for that starch to go sugary. The result will be a tiny bit chewy (you can cook it until it's so chewy it sticks to your teeth, if that floats your boat) and with a slight natural sweetness. That's why I don't add sugar--I like the touch of converted sweetness from the corn, not the sugary sweetness of ... you know ... sugar.
Now, some people fry bacon and then fry the corn in the bacon grease, so do it that way, if you want to. You might have to drain your corn on a paper towel.
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