Back in 2022, we saw then-7-year-old Tariq aka the “King of Corn” profess his love for corn to the world. We’re talking about entire songs created all the way to an entire brand deal with Green Giant. While some may argue that no one loves the yellow-hued food more than him, what we can agree on is that it’s a great side dish for summer spreads.
You can grill it, boil it, roast it or even put your own spin on it. That’s what former EBONY food editor Charlotte Lyons did with this Southern fried recipe variation. Using bacon drippings and a few other ingredients, this accompaniment to your cookout adds a new twist to something very simple.
Check out the recipe below, and tell us how you end up putting your own spin on Lyons’ dish.
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“text”: “8-10 ears of corn
1/4 cup bacon drippings
2 tbsp. all-purpose flour
1 tbsp. sugar
1 cup water
1/4 cup milk
salt and pepper to taste”
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EBONY’s Southern Fried Corn
- 8-10 ears of corn
- 1/4 cup bacon drippings
- 2 tbsp. all-purpose flour
- 1 tbsp. sugar
- 1 cup water
- 1/4 cup milk
- salt and pepper to taste
- Shuck corn. Wash and remove silk.
- After cutting the kernels in half with a sharp knife, cut kernel off. (This is called cream style-cutting)
- Scrape juice out of corn cob into the corn.
- Heat bacon drippings in large, heavy skillet.
- Add corn, flour, sugar, water milk and salt and pepper.
- Bring mixture to a boil, stirring constantly.
- Reduce heat and simmer uncovered until corn is tender, 20-25 minutes, stirring occasionally.
- If necessary, add a little hot water.
