Southern Fried Corn Recipe

"Use a Cast Iron Frying Pan. Use a 12 inch cast iron frying pan in this recipe, that allows the corn to get a little caramelize. Cook butter and onions: Cook butter and, if using, bacon drippings in a medium-size cast-iron skillet over medium-high until butter has melted and mixture is sizzling. Add onion; cook, stirring often, until onion begins to brown, about 3 minutes."

"If you like your corn super creamy, don't let it caramelize. Cook it on very low, adding cream as you see fit. If you like your corn a bit browned and creamy at the same time, like I do, turn the heat up a bit, and use cream sparingly. Keep in mind you will be at the mercy of the type of corn you use, but I think with the proper tweaking, you can make any corn off the cob taste good!"

Use a 12-inch cast iron frying pan to allow corn to caramelize. Melt 1/4 cup unsalted butter with 1 tablespoon bacon drippings (optional) over medium-high heat until sizzling. Add 1/2 cup chopped yellow onion and cook, stirring often, until onion begins to brown, about 3 minutes. Add 1 teaspoon minced garlic and cook 30 seconds. Stir in 4 cups fresh yellow corn kernels, 1 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper; cook until corn is tender, about 4 minutes. Garnish with 1 tablespoon chopped fresh chives if desired. For super creamy corn, cook on very low and add cream sparingly. Frozen corn can substitute after thawing and patting dry; add an extra tablespoon of fat to compensate for lost corn milk.

Read at Alternative Medicine Magazine