I recently shared with you how we pick the perfect ears of fresh corn on the cob as well as how to remove it from said cob. Today I am going to share with you what I did with those delicious sweet niblets! Today I am making southwestern style fried corn!
This is really a creation of my own mind. Here in the south they prepare something called "fried corn" basically just corn niblets fried in butter with sugar and salt. The corn is cooked until it sizzles and gets just a tiny bit caramelized. Sometimes cooks in these parts add a touch of grated onion, sometimes not. It all depends on how you were raised up on it.
I thought that southern fried corn was delicious, but then I started thinking about the "Mexi-corn" of my youth. Mind you, it was not something that dreams were made of. More like nightmares! The palid concoction of corn, and peppers that was canned and then mostly served on the school lunch tray at my elementary school once a week. My mom never really ever developed a taste for Mexican anything even though we lived in Arizona for many years. Mexi-Corn is anything but Mexican. It is but an Americanized food that should be long forgotten if you ask me. However the "idea" of that southern fried corn with fresh onion, and poblano peppers, sweet red peppers and onion and a couch of garlic was something I could get behind.
So I set off to see what I could come up with. You never know until you try and in this case we have a winner! A big one! This fried corn is simple to make and even easier to eat. Corn, onion, red pepper, Poblano pepper, garlic and a bit of my southwest seasoning make this side dish really irresistible! There is a sweetness from the corn, a bit of heat, but not much from Mr. Poblano and man oh man is this delicious!
Summer may be winding down but if you can give this a try, at least once with fresh corn, because it is off the chain! If you don't want to mess with fresh corn, I recommend frozen, but make sure it is thawed and rinsed, and if you can, lay it between a couple layers of paper towel to give it a little bit of a dry off. That way you can avoid an extra long cooking time to evaporate that excess moisture. Then proceed directly with the recipe. I think I would use white shoepeg corn if I were going to use frozen. But whatever is your preference would be fine.
I hope you give this recipe for southwest style fried corn a try and I hope you love it!
You can get the recipe on my website:
You can see how I made this in my YouTube video:
6 cups fresh corn removed from cob
½ cup sweet onion, chopped
1 cup red bell pepper, diced
1 Poblano pepper, seeds and ribs removed, diced
¼ cup butter
1 tablespoon smoky southwest seasoning or
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
Step by Step Instructions
Melt butter in a skillet.
Add all vegetables and stir to combine.
Add seasoning and stir.
Allow to sauté until there is no more moisture in the pan, the corn will sing like it squeaks and the onions appear to have slightly caramelized.
Remove from heat and allow to rest for five minutes before serving.
This corn can be enjoyed hot, cold or at room temperature. This is lovely leftover and added to a salad!
NOTE: If you would prefer to use frozen corn, thaw and spread on paper towel to remove some of the moisture. I recommend using white shoepeg corn for this dish.