Southern fried corn by Millie Peartree
4 piece(s), on the cob
Extra virgin olive oil
2 Tbsp, divided
10 spear(s), medium, thickness
1 large, diced
½ cup(s), halved
1 Tbsp, chopped
- 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.)
- Trim woody ends of asparagus and cut asparagus into thirds. Set aside.
- 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.
- Stir in remaining 1 tbsp butter just before removing from heat. Garnish with tomatoes and parsley.
- Serving size: ½ cup