Grandmas Country Fried Corn Recipes

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:

• In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
• On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
• Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
• Serve warm or at room temperature.

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.

Steps:

• 1. heat skillet (medium/high setting), add butter, empty frozen corn into skillet, sprinkle with sugar, salt and pepper
• 2. fry corn until a dark golden yellow and serve

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.

Steps:

• Scrape kernels of corn off the cob using a sharp knife. Be sure to get as much liquid from the cob as possible. Set aside.
• In a heavy skillet cook the bacon until crisp; remove from skillet and crumble. Set aside.
• Stir corn into hot bacon drippings. Add water and sugar.
• Cook, stirring constantly, until mixture begins to thicken.
• Gradually stir milk into cornstarch until smooth. Add to corn.
• Cook over low heat until thickened.
• Stir in butter and salt.
• Top with crumbled bacon before serving.

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!