Cowboy Fried Corn
Cowboy Fried Corn is buttery, crisp, juicy, and naturally sweet. Made with just a handful of ingredients, this quick dish comes together in about 20 minutes. It’s a smoky twist on classic Southern fried corn, with a flavor profile similar to Mexi-corn. The addition of peppers and seasoning creates a delicious balance of savory and sweet in every bite.
4 medium ears yellow or bicolor corn
3 Tbsp. butter
1 medium poblano pepper (about 3 oz.), seeded and finely chopped
1 small red bell pepper (about 4 oz.), seeded and finely chopped
1/2 cup chopped green onions
1/2 tsp. kosher salt
1/2 tsp. chili powder
1/2 tsp. smoked paprika
Remove corn kernels:
Cut kernels off corn cobs to equal 3 cups. Scrape dull side of knife down cobs to “milk” the corn and extract the pulp.
Cook peppers:
Melt butter in a large skillet over medium heat. Add poblano and bell pepper; cook until softened, stirring occasionally, 4 to 5 minutes.
Add corn and seasonings:
Add corn kernels, corn pulp, green onions, salt, chili powder, and smoked paprika; cook 4 to 5 minutes, stirring occasionally.
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