Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Fried Corn


8 ears fresh corn

1 Tbs bacon fat

2 Tbs unsalted butter

1 tsp salt

1/2 tsp black pepper

1 Tbs sugar


Remove the husks and corn silk from the fresh ears of corn. Using a very sharp knife cut the corn kernels from the cob. Using the back side of the knife, scrape the cobs to remove the remaining pulp and juice.

Heat a medium sized heavy skillet or sauté pan over medium heat. Melt the bacon fat and butter then place the corn kernels, pulp and juice in the skillet. Lower the heat and cook for 15 minutes, stirring often. Sprinkle the cooked corn with the salt, pepper and sugar and serve.

Yield: 8 servings


Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more