Grandma Addies Fried Corn Recipes

Steps:

• 1. slice corn off the cobb. scrape milk from cobb...if you have a lil' silk left on the cobb, it's quite OK!!!
• 2. fry fat back meat until crispy. remove meat
• 3. add corn, meat of a couple pieces of fat back, salt and pepper to pan. simmer for 8-10 minutes. remove and add butter. allow butter to melt
• 4. bowl up, spoon up and enjoy!

Steps:

• 1. SHUCK AND DE-SILK THE CORN AND RINSE WELL. CUT CORN FROM THE COBB SCRAPING TO GET IT ALL STARTING AT THE LARGEST END AND FIRMLY APPLY PRESSURE FROM TOP TO BOTTOM, THIS WILL RELEASE THE MILK FROM THE CORN.
• 2. IN A LARGE BOWL ADD PEPPERS, ONIONS, PAPRIKA, SUGAR, SALT AND PEPPER COMBINE WITH CORN MIXING WELL.
• 3. IN A LARGE SKILLET MELT MARGARINE AT LOW HEAT, ADD CORN MIXTURE AND STIR.AFTER ABOUT A FEW MINUTES ADD THE ROUX MIXTURE, REMEMBER FRIED CORN IS A RECIPE THAT YOU CAN'T LEAVE ALONE IT REQUIRES LOTS OF STIRRING THAT IS VERY IMPORTANT OR IT WILL BURN.SIMMER ON MEDIUM LOW HEAT FOR ABOUT 1 HOUR. SKILLET CAN BE COVERED WHILE SIMMERING.

Steps:

• Combine corn, eggs, milk, butter, salt and pepper to taste, if using.
• Add flour gradually, just enough to hold mixture together.
• Amount of flour depends on size of eggs (and weather according to my grandma!).
• Heat 1/2 inch of oil in frying pan.
• Form patties whatever size you'd like, I do small ones so my kids can hold them.
• Fry in hot oil until golden brown.
• Serve as side dish OR if you left out the salt and pepper serve with syrup on the side.
• You can also dust with powdered sugar.

Steps:

• Gently stir together all ingredients in a mixing bowl.
• Drop batter with a large spoon onto a hot, well greased griddle.
• Cook as you would for pancakes, turning to brown both sides.
• Serve with butter.