Southern Fried Skillet Corn
from ButterYum
makes 4 servings
Ingredients
4 ears fresh corn, shucked and kernels removed
2 tablespoons unsalted butter
2 tablespoons canola oil
2-4 tablespoons heavy cream
kosher salt and freshly ground pepper to taste
Directions
In a large skillet over medium-high heat, combine the butter and oil.
Add the corn kernels and stir frequently for 5-10 minutes, or until the corn begins to darken in color and smell a bit caramelized.
Add cream and stir constantly until all the corn absorbs the cream.
Season with kosher salt and freshly ground pepper to taste.
Note
If your garden has an abundance of fresh basil, feel free to add a little chopped basil just before serving. Corn and basil go very well together.
For a southwestern flair, add a finely minced jalapeño while sautéing the corn.