Fried Corn Off The Cob Recipes

Steps:

• Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.

Steps:

• Remove corn from the cob using a sharp knife.
• Chop red bell pepper and green onion tops.
• Melt butter in large frying pan.
• Add all ingredients to hot pan.
• Stir fry over high heat for 5-6 minutes.
• Do not overcook. Do not saute! Veggies should be crisp.

Steps:

• In a medium saute pan, saute peppers in 1/4 cup butter. Add corn, sugar, milk, salt, and pepper and bring to a boil. Meanwhile, in a small saucepan, make a roux with the remaining 1/4 cup butter and the flour by cooking it over low heat for a couple minutes until a pale yellow color. Add roux to corn mixture. Cook until thickened and then serve.

Steps:

• Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.

Steps:

• Begin cutting corn off the cobb in a soft downward motion. After cutting corn scrap cobb for excess corn.
• Fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet.
• Add the corn, salt, pepper 3 tbl spoons of sugar and cornstarch or flour to the fat.
• Add water as needed stir occasionally.
• Sauté everything together for about 20 minutes or until the vegetables are tender.
• Add the fresh corn and crumble the cooked bacon over the top.
• Continue cooking for an additional ten minutes.
• Serve while hot.