Thanksgiving is right around the corner, and our Resident Chef, Princella Zeno, has just the dish to steal the spotlight at your holiday table! During her recent cooking demonstration at the Valencia FivePoint Farmers Market, Chef Princella shared her recipe for Southern Fried Corn—a comforting, flavor-packed side dish that proves sometimes the simplest ingredients make the biggest impression.

Southern Fried Corn takes fresh kernels straight from the cob and transforms them into a rich, creamy, slightly sweet Southern classic. The secret? Sautéing fresh corn with minced green bell peppers until lightly caramelized, then adding coconut milk, agave, and a homemade roux made with grapeseed oil and garbanzo bean flour. The result is a deliciously creamy dish with just the right balance of sweetness and savory flavor. Here's your nutrient-dense, plant-based new Thanksgiving favorite! This dish is sure to have guests coming back for seconds.

Chef Princella's Southern Fried Corn Recipe

Servings: 4–6
Total Time: Approximately 45 minutes

Ingredients

• ½ cup green bell pepper, minced

• ¼ cup + 2 tablespoons grapeseed oil, divided

• 4 cups fresh corn kernels, cut from the cob

• ¾ cup agave

• 1 cup coconut milk

• 1 teaspoon salt

• ¼ cup garbanzo bean flour

• Freshly ground black pepper, to taste

• Fresh parsley, chopped (optional)

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Directions

1. Sauté the peppers.
Heat 2 tablespoons of grapeseed oil in a medium to large skillet or pot over medium heat. Add the minced green bell pepper and sauté until softened and lightly caramelized.

2. Add the corn.
Add the fresh corn kernels and stir to combine with the peppers. Sauté for a few minutes, allowing the corn to cook and develop a little color.

Chef Princella's Tip: Don't rush the corn! Letting the fresh corn sauté for a few minutes before adding the coconut milk helps develop those slightly browned, caramelized bits that give Southern Fried Corn so much flavor.

3. Build the flavor.
Add the agave, coconut milk, salt, and black pepper. Stir well and allow the corn mixture to continue cooking over low to medium heat while you prepare the roux.

4. Make the roux.
In a small saucepan, combine the remaining ¼ cup grapeseed oil and ¼ cup garbanzo bean flour. Whisk continuously over low heat for a few minutes, until smooth and a pale golden-yellow color.

5. Bring it together.
Slowly add the roux to the corn mixture, stirring well to incorporate. Continue cooking until the sauce thickens and becomes rich and creamy.

6. Finish and serve.
Remove from the heat and allow the Southern Fried Corn to cool slightly. Finish with chopped fresh parsley, if desired. Serve warm and enjoy!

Bring Farmers Market Freshness to Your Thanksgiving Table

Now that you've got the recipe, it's time to gather your ingredients! The Valencia FivePoint Farmers Market is the perfect place to shop for fresh produce and discover seasonal ingredients that will make your holiday dishes shine.

From colorful fruits and vegetables to locally sourced goodies, shopping the market is a delicious way to support local farmers and bring something special to your Thanksgiving feast.

Valencia FivePoint Farmers Market
Every Sunday, rain or shine | 8:30 AM – 12:30 PM
27426 Navigation Ave, Valencia, CA 91381