Southern Fried Corn with a Twist

This Southern Fried Corn recipe combines the classic flavors of sweet corn and savory spices with a creative touch of jalapeño and cilantro for a refreshing kick. It's crispy, buttery, and has a hint of heat, making it a perfect side dish for any Southern meal. This dish respects traditional culinary principles while adding a modern twist, and it's vegetarian-friendly.

Ingredients:

• 4 cups fresh corn kernels (or frozen, thawed)
• 1/4 cup unsalted butter
• 1 small onion, finely chopped
• 1-2 jalapeños, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 cup heavy cream
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• Vegetable oil for frying

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the chopped onion and jalapeños, cooking until the onion is translucent, about 5 minutes.
2. Stir in the corn kernels, sugar, salt, black pepper, and smoked paprika. Cook for another 5-7 minutes, stirring occasionally.
3. Add the heavy cream and cilantro, stirring well to combine. Cook for an additional 2-3 minutes until heated through. Remove from heat and set aside.
4. In a separate bowl, mix the flour and cornmeal together. Dredge the corn mixture in the flour-cornmeal mixture, ensuring an even coating.
5. In a large frying pan, heat vegetable oil over medium-high heat. Once hot, carefully add spoonfuls of the coated corn mixture to the oil, frying until golden brown and crispy, about 3-4 minutes per side.
6. Remove from the oil and drain on paper towels. Serve warm as a delicious side dish.