Indian Fried Corn Recipes

Steps:

• Melt butter in 12 inch skillet. Add corn, Louisiana Hot Sauce, salt and pepper and pour Half & Half to just below corn level.
• Once the corn defrosts in the skillet the Half & Half will be at the level of the corn.
• Cover and simmer on LOW heat. This has to be stirred often and watched carefully.
• Simmer until the Half & Half has almost evaporated. This can take from 20 to 30 minutes for the liquid to cook down.
• Note: Because this recipe uses real butter and Half & Half it will burn easily if not cooked on very low heat and stirred often.

Steps:

• Prepare cornbread according to the package directions. Cool and crumble enough to measure 2 cups; set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. , To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside., In a saucepan, melt 1/2 cup butter. Stir in the milk, corn, jalapeno, pimientos, sugar, salt, vegetable mixture and bacon. Add 1 cup cornbread crumbs. Cook for 8-10 minutes or until heated through., Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with the remaining crumbs. Sprinkle on top of batter. Bake at 350° for 18-20 minutes or until bubbles around the edges and is golden brown.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place 6 ears of corn into the hot oil and fry until they start to turn brown on the ends, turning at least once during cooking time, about 5 minutes total. Remove from oil and drain on paper towels. Repeat with remaining ears. Serve immediately with butter, salt, and pepper.