Southern fried cream style corn 🌽

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat a skillet over medium heat and add 1/4 cup canola oil.

Add 9 pieces of fatback to the skillet and fry until browned, ensuring it produces oil for frying the corn.

Once the fatback is browned, remove it from the skillet, leaving the oil behind.

Cut the corn off the cob, scraping the cobs to get the cream.

Add the corn to the skillet with the seasoned oil from the fatback.

Stir the corn well and add 2 tablespoons of sugar, 2 teaspoons of salt, and 1 teaspoon of pepper to season.

Cook the corn, stirring occasionally, until it is tender but not rubbery or chewy.

In a separate bowl, mix 2 tablespoons of flour, 1 tablespoon of cornstarch, and 1/4 cup of water to create a thickening mixture.

Add the thickening mixture to the corn and stir until it reaches the desired creaminess.

Adjust seasoning to taste, adding more salt if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens