Fried Skillet Corn

Added: 2026-05-31

[00:00:00]Well, good evening everybody. How y'all doing out there? Welcome in the kitchen with Tally Fay. I hope everybody's doing good. I know I am. It's been a beautiful day here in Iola, Texas, y'all. I mean, gorgeous. So, uh, we've been doing lots of stuff, making the day work, you know, staying busy. And, uh, going to get in here. Uh, I'm going to show this quick little side dish for y'all. Uh, it is amazing in taste, easy to make, and anybody can do it, y'all. And it's fried skillet corn. Now, you know, Buzz and I put up our corn and stuff, but what And there ain't no measuring on this one now. It's Italian thing, but it ain't no measuring. However much you want to make, you can make, but you're going to use frozen corn from the either your frozen corn or uh from the store. it it works the best. Okay, I've got me a stick of butter here and I'm gonna get my butter melting in there.

[00:01:03]You just going to make however much you want to make. And this stuff goes good with anything, y'all. Anything.

[00:01:10]So, what I've got here is I've got me some onion cut up, some bell pepper, and some jalapeno pepper. You can use all of it or uh just the onion if you want to, you know, whatever that really that's up to you on that. But I like to take my chopped peppers and onion and let them cook for a minute in my butter before I add my corn.

[00:01:37]Give them a minute to kind of get some of that sugar out in them. Right. And you can put as much or as little as you want in the mixture of it with your corn.

[00:01:49]Now, I have my corn thought out. Uh, you probably really don't even have to do that, but I do. I like to. So, look, it's got all that milk in there. Can y'all see that milk in it a little bit in the bottom, man? But that's what you get when you buy the home grow I mean, when you have the homegrown cut corn in your freezer. I don't think you get the milk the sweet milk in it in the frozen corn from the store, but you might. I don't know. I'd always use this either way. Either one of them are good in it, y'all.

[00:02:23]Either one. So, I'm going to let this um peppers and onions kind of cook down.

[00:02:30]Give them a couple three minutes here in this butter. All right. I had that just sitting there a minute. They're just starting to get kind of translucent looking. All I'm going to do is take my corn, dump it in here, M y'all. It is some kind of good.

[00:02:52]Spread that out a little bit.

[00:02:55]Give me some salt and pepper on it.

[00:03:01]Do that to taste, of course.

[00:03:09]Paint the top, as I call it.

[00:03:13]always gives you a good general idea.

[00:03:16]All right, let's get that tossed around in there.

[00:03:26]Stir it around in there. And I'm going to just uh turn it down on kind of medium low. And I'm just going to let it sit here and cook in that butter and those veggies and with that uh salt and pepper in it. And that's all I got to do is I'm going to let it cook. Now, sometimes a lot of sugar will come out of that corn and it'll get uh sticky in the bottom and start kind of drying out on you. You can just add you a little splash of water in there. Just a splash though cuz you don't want it all liquidy. You want it to be uh that's why I call it the fried skillet corn.

[00:04:05]It ain't about having the liquid in it, but you don't want it just real real dry either, right? It has some good moisture in there in it, but it's still see. And it'll serve up like that, right? All right. I'm just going to let it sit here and cook. And uh come by and give it a stir every now and then.

[00:04:26]It don't take it too long. I'm going to turn it back up a little bit. But there you go. That's all you got to do to get it mixed up and together. And you put anything in there you want to with it like that, like your peppers and onions and such. And it is some good country eating, y'all. Ain't no doubt. And uh people been doing it forever. So I'm going to let this cook and we'll come back and look at it in the skillet there and get us a bite of it.

[00:04:53]While my corn is frying, I wanted to let you know, Woodies, that I got your thank you note. And uh this is Woody's Smokehouse, y'all. I love to go there and stuff. Um, they sent me a little thank you note for showing some of their products on one of my recipes. And I told Buzz, we're going to take us a road trip and go to Woody's one day. One of my favorite things that they have is their pickled okra, y'all. Oh, it is so good. But they have so many different things. They sent me a bunch of different little different little uh sampler jars. I done ate the peach preserves.

[00:05:37]and different things like this, right?

[00:05:40]Uh, and there's a a honey butter in there, a cinnamon honey butter in there.

[00:05:44]I've got Anyway, thank you, Woodies. We do love you guys and stuff. And I want to come by and come see y'all one day and we'll come off in there and do a little chat on here with y'all. But thank you again. And also, y'all, it just everything keeps coming in the mail from all of y'all. all the gifts and cards and letters and everything.

[00:06:05]They're just precious. Everybody's just so precious. There's so much. I can't show it all. I I you I try I like to try to show it when I get things and stuff, but I mean I've gotten a lot. And so I just want y'all all to know that I have received them. I love all of it. And I love y'all for the heartfelt uh love that you've given me sending me these things. I do. all the heartfelt words and stuff. Thank y'all so much and everything. Okay, let me show you up close now.

[00:06:39]I tell you what, I'm going to get it a little closer. I'm going to do it like this so y'all can see it. Y'all see them little brown pieces in there that are starting to come up. Boy howdy. That is some of the best bites in it right there. That's all butter in the bottom of it, too. Oh goodness. Look at it up close though.

[00:07:01]See that? Oh. So, I just keep frying stirring it around. Won't be long. I'm going to be turning it off.

[00:07:09]And y'all, that didn't take once I put that in there and let that start cooking. That didn't take it five minutes.

[00:07:17]And I'm just going to let it set there and soak up that good butter and stuff.

[00:07:23]And that is how easy and quick it is to do you a skillet of it. You do however much butter, however much onion, pepper, uh any of that you want and in the ratio of however much corn and you can I mean you can just feed it to everybody. They love it. It's a wonderful side dish with everything.

[00:07:47]You can do do different things with it.

[00:07:49]It's good on I don't you can make like brisket tacos and stuff and put it on there, you know. It's good like that.

[00:07:56]You just do everything with it. I'm telling you. So, we will let it cool down a little bit. I'm done with it.

[00:08:02]We'll let it cool down. Put it take us some up and get us a bite here in a minute.

[00:08:08]Get us some on this little saucer here.

[00:08:11]Take it up.

[00:08:16]It's one of mine and Buzz's favorite dishes to eat out of the garden, y'all.

[00:08:23]There it is up close.

[00:08:27]Okay, maybe it's cooled off enough or I can get me a bite here. I'm going to show y'all something. One of the ways I like to eat it.

[00:08:36]I can only get me a little bite right now, but you know, it won't be long I'll be able to get me a big old pile of it like this.

[00:08:57]Man, that flavor is just so delicious. It's so good. But see, speaking of the woodies, y'all see this little jalapeno jelly thing. I love to get me a little thing of it on the side here. Let me show you. M like that. A little thing of it right there. And get me some of it with that a bite of it with that fried corn like that in there.

[00:09:38]Y'all don't be scared. You can make this. Anybody can make this, y'all. It is so good. Good with anything.

[00:09:46]Economical.

[00:09:48]And I don't know who don't like it. All right. I love y'all. I hope you get in there and give it a try. It's fried skillet corn. That's what we going to be having tonight as a side dish with the rest of our meal. I love y'all. Take care. Lift each other up. Listen, stay blessed. Eat well. I'll see you next time in the kitchen with Talip.