“Fried corn,” which sounds more decadent than it probably needs to, usually just means sweet fresh corn pan-fried in butter or bacon drippings. I also like tossing in a couple of zucchini and some thyme because these flavors go (and grow) so naturally together in the summer season.
- Yield: 6 Servings
- 4 ears fresh corn, husk and silk removed
- 2 tablespoons butter
- ½ onion, finely diced
- 2 cloves garlic, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh thyme
- 2 medium zucchini, sliced lengthwise and cut into half-moons
- Cut the corn off the cob. I like cutting into a pie plate because it’s shallow enough to work in and the edges keep the kernels from bouncing out.
- Heat the butter in a skillet over medium-high until it is melted and hot. Add the onion and cook until softened. Then add the garlic and cook for 1 minute. Add the salt, pepper, thyme, zucchini, and corn, cooking over medium until the zucchini is tender and the corn is starting to brown in a few places, about 10 minutes. Serve warm or at room temperature.