Photo of Southern fried corn by Millie Peartree by WW

Southern fried corn by Millie Peartree

SmartPoints® value per serving
Total Time
35 min
15 min
20 min
This recipe is best made with fresh corn sliced right off the cob so you can enjoy the deliciousness of the corn milk from the cob. But when it’s not corn season, swap in drained, canned corn, or thawed, frozen corn in its place.



4 piece(s), on the cob

Extra virgin olive oil

1 Tbsp

Unsalted butter

2 Tbsp, divided

Uncooked asparagus

10 spear(s), medium, thickness

Uncooked shallot(s)

1 large, diced

Kosher salt

1 tsp

Black pepper

½ tsp

Grape tomatoes

½ cup(s), halved

Fresh parsley

1 Tbsp, chopped


  1. Stand an ear of shucked, cleaned corn in a large bowl or pan in your sink. Run a sharp knife down cob to remove kernels and then repeat with remaining cobs. (Make sure to use the back of your knife to get as much “milk” from the cob as possible.)
  2. Trim woody ends of asparagus and cut asparagus into thirds. Set aside.
  3. Heat a large cast-iron skillet over medium heat. Add oil and 1 tbsp butter and once melted, sauté shallot for 2 minutes. Add corn, salt, and pepper. Reduce heat to medium-low and cook, stirring frequently, 10 minutes. Add asparagus and cook, stirring frequently, 5 minutes for thin asparagus and 10 minutes for thicker asparagus.
  4. Stir in remaining 1 tbsp butter just before removing from heat. Garnish with tomatoes and parsley.
  5. Serving size: ½ cup


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.