My former (now deceased) MIL was a great cook and hailed from Louisa, KY. I never asked how she made her “fried” corn, but I figured it out eventually.
fresh corn on the cob
Cut corn from the cobs with a sharp knife (don’t scrape the cobs). Dump the kernels in a deep & wide skillet or pot. Add just enough water to cover the kernels. Add a stick of butter, and a pinch each of salt and pepper.
Bring quickly to a boil, then reduce heat to a healthy simmer and cook until the water has mostly cooked away and the corn is tender. Adjust seasonings, adding pepper to taste. YUMMO!
If you did it just right, you have fresh corn perfectly cooked in a sweet butter sauce
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