My grandpa used to make this 3 ingredient summer side dish when money was tight. It is sweet and savory and completely addictive.

This 3-ingredient fried sweet corn is the kind of thrifty summer side dish my grandpa leaned on when money was tight and the garden was generous. He’d come in from the fields with his cap pushed back, slice the kernels right off the cob, and fry them low and slow in a big cast-iron skillet with just bacon drippings and a pinch of salt. The corn would turn glossy and golden, sweet and savory all at once, and we’d stand around the stove with our spoons, burning our tongues because we couldn’t wait. It’s simple, it’s comforting, and it tastes like the kind of cooking you only learn by feeding a family on a budget.

Serve this fried sweet corn piled into a simple white bowl alongside grilled pork chops, meatloaf, or a skillet-fried chicken breast. It’s wonderful spooned next to sliced garden tomatoes, cucumber salad, or a wedge of cornbread to soak up the drippings. For a light summer supper, I like it with sliced ripe peaches and a few slices of sharp cheddar on the side. Leftovers reheat nicely and are especially good tucked next to scrambled eggs for breakfast.

Servings: 4

4 cups fresh sweet corn kernels (from about 6–8 ears, or thawed frozen)

If using fresh corn, shuck the ears and remove the silk. Stand each ear upright in a large bowl and carefully slice the kernels off with a sharp knife, working top to bottom so the kernels fall into the bowl. Measure out about 4 cups of kernels.

Place a large heavy skillet (cast iron if you have it) over medium heat. Add the bacon drippings and let them melt until completely liquid and just starting to shimmer, about 1–2 minutes.

Add the sweet corn kernels to the hot bacon drippings and stir to coat every kernel. The skillet should sizzle gently; if it’s popping too much, turn the heat down a bit.

Sprinkle the salt evenly over the corn and stir again. Let the corn cook, stirring every couple of minutes, until the kernels are glossy, tender, and lightly golden in spots, 10–15 minutes. You want some of the natural sugars to caramelize on the bottom of the pan, but not burn, so scrape up any browned bits as you stir.

Taste and adjust the salt if needed. If the corn tastes flat, add a small pinch more; if it tastes too salty, you can stir in a handful of additional plain corn kernels to balance it out and cook 2–3 minutes more.

Spoon the fried sweet corn into a warm serving bowl. Serve hot while the kernels are still glistening with the savory drippings.

If you don’t keep a jar of bacon drippings by the stove like my grandpa did, you can fry a few strips of bacon first, then use 3 tablespoons of the rendered fat and crumble the bacon over the finished corn as a little extra treat (this technically adds an ingredient, but the base recipe stays the same). For a slightly lighter version, use 2 tablespoons bacon drippings and 1 tablespoon unsalted butter; the butter softens the flavor without losing the smoky edge. When fresh corn is out of season, good-quality frozen sweet corn works just fine—thaw it and pat it dry with a clean towel so it fries instead of steaming. You can also let the corn get a bit more color for a deeper, nuttier flavor, just watch closely and stir often to prevent burning. If you’re cooking for someone watching their sodium, start with 1/2 teaspoon of salt and add more at the table. Food safety tips: Always handle your knife carefully when cutting kernels off the cob; work on a stable cutting board and keep your fingers tucked back. If you render bacon for the drippings, cook it until crisp but not burnt, and discard any dark, scorched fat, as it can give the dish a bitter taste. Store leftover fried corn in a covered container in the refrigerator and use within 3–4 days; reheat in a skillet over low heat until steaming hot, stirring often. Do not leave the cooked corn out at room temperature for more than 2 hours, especially in warm weather.