Daddy's Fried Corn and Onions Recipe

For the people who said this was too fatty and too buttery (1/2 tablespoon per serving!)- This is really a nutritionally friendly recipe! Read Nutrition Information: Amount Per Serving = Calories: 161; Total Fat: 7g; Cholesterol: 16mg; Sodium: 384mg; Total Carbs: 25.6g; Dietary Fiber: 3.1g; Protein: 3.5g

If you don't have frsh corn, don't use the tasteless canned corn. I buy the steamfresh corn. I slowly carmelize the onion, 1/2 tsp minced garlic, and some slat and pepper in the pan while the corn is steaming in the microwave. About 20 minutes later, once the onion is golden and translucent, I stir in the corn. DELISH!

I have made this twice in the last 2 weeks! The first time I made it following the recipe exactly and my 12 yr old who actually prefers broccoli to corn loved it! I made it again last night for my brother and sister-in-law with the following changes based on other reviews... 1. Caramalized onions first in approx. 1 Tbsp butter and about a teaspoon of bacon grease. 2. Added a tiny bit of garlic powder, seasoning salt and pepper instead of just regular salt and pepper. 3. During the last couple of minutes I sprinkled about 1/2 teaspoon of sugar over the whole thing, stirred then covered for 3 or 4 minutes. Result? Rave reviews!!!! Thanks for a great recipe that even my corn hating daughter loves!

I originally made this with canned white shoepeg corn (I can't stand the normal yellow canned corn). While it's still canned corn, it was so delicious. Here is what I did: Sauteed some minced garlic in the butter and then added the onion (I used a whole yellow onion by the way 'cuz I love onion). I sauteed that for a bit to reduce the juices. Then I added 2 cans of white shoepeg corn. Cooked all of it down for a while, and sprinkling with salt and pepper through the process) until the whole concoction became this yummy corn, onion-y, garlicky, buttery flavor. The corn and the onion really do blend nicely together. And with garlic, butter, salt and pepper, it's simply sublime. I do use a tad more butter than recommended, just so it can reduce and cook down more. Today I tried it with fresh white corn. 4 ears, same process as with the canned white corn. So far it tastes great!!

I’ve been doing this for years…..however: Add can of chopped green chilies Fry on high heat in bacon grease until corn starts to carmelize…..there is none better….true “fried corn”

This was fantastic! I know that many people don't like when someone significantly changes the recipe and then rates it and it bothers me sometimes too. So, I apologize in advance. However, I did use many of the suggestions made by other reviewers. First, and this is not a change, I did use fresh ears of corn blanched for 5 minutes and shocked in cold water. I cooked three slices of bacon and used the grease to caramelize the onions and broke up the bacon to use in the recipe . I used only about 1/2 tablespoon of butter. I also added some diced fresh Roma tomatoes. Next time I'll use more sweet onion because they added great flavor when caramelized. I also added some Splenda and salt tasting until I got the right combination I was looking for. Two of us ate all four portions! Delicious!

I have been making a similar dish for years. To send it over the top, fry out 2 strips of bacon, setting the bacon aside. Fry the corn and onion in the bacon grease instead of butter. Dish it up in your serving bowl and crumble the bacon on top. Wow!

I fry bacon, take that out of the skillet once its done. Add the onions to the bacon grease, once they are soft I add the corn, a few minutes before taking off the eye I add the bacon(crumbled). I usually use frozen corn. Do not overcook - it will become sticky. This is the only way I get the family to eat corn

I have been making this this quick, tasty recipe for years, but I sauté the onions in bacon grease first,(Whaaa, what was that, ohhh, it was the audible sound of the healthy eats police gasps). I then add the corn and some butter to finish it up. Fresh sweet corn season is so short, we usually have this 2 or 3 times a year, and LOVE it!!!!

Needed a side dish to go with bbq ribs & baked beans. Substituted a drained can of corn for the fresh corn. Tasted awesome. Hubby liked so well he said it must be made instead of tater salad. ??

so easy and so good! i did make some changes: 1. i doubled the recipe (for a meal for 7 ppl) 2. used regular yellow onions instead of sweet, since that's what i had on hand 3. canned corn instead of fresh- about 5.5 cups for the doubled recipe 4. some olive oil instead of the butter, to make the dish dairy-free the prep time and cook time were both cut in half by using canned corn and oil. the corn tastes so sweet. i can't wait to serve it!

Easy but not much flavor. FYI "Vegan butter" (mentioned by one commenter) or plant butter is margarine, and IMO should not be called butter.

I’m honestly amazed how easy this was.

This recipe went hard.

Street corn is better

I have always made something like this but I add lots of red pepper flakes, adds such a great zing. We look forward to corn season every year and make tons of this. Great reheated also when you actually make too much

I used vegan butter and added green peppers.

We have been making this for many years. We call it Mexi-Corn, and the only addition to this recipe is chopped green peppers.

Besides cutting the corn off the cob, this was a simple an easy recipe. Simple ingredients, delicious.

Oh, yum! Made it exactly as written and I wouldn’t change a thing! Definitely in the rotation from now on.