Sherris Southern Fried Corn Recipes

Steps:

• Hold an ear of corn in a deep microwavable dish with a lid.
• Barely cut the top off the corn kernels with a sharp knife.
• With the back of the knife, scrape all the pulp out of the corn kernels into the bowl.
• Stir in the water.
• Cover and microwave for 3 minutes on HIGH.
• Stir. Microwave on HIGH for another 3 or 4 minutes.

Steps:

• Cut kernels off fresh corn. Measure 3 cups corn.
• In a 10-inch non-stick skillet, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside.
• Add the corn, onion, and red pepper to reserved drippings. Cook over moderate heat, stirring constantly, for 8 minutes or until the corn is tender and lightly browned.
• Stir in the flour, salt, and black pepper. Add the milk. Cook, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes more or until thickened. Sprinkle with the bacon pieces.

Steps:

• Shuck corn. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut corn off kernels. Scrape juice off of corn cob into the corn. Heat dripping in a large heavy skillet. Add corn, flour, sugar, water, milk, salt and pepper. Bring mixture to boil, stirring constantly. Cover; reduce heat and simmer until corn is tender, about 20 to 25 minutes. If necessary, add a little hot water.
• Enjoy.

Steps:

• Place the corn kernels in a bowl and pour the heavy cream over the corn. Allow to sit while you fry the bacon and vegetables.
• Cook the bacon over medium heat until crisp. Add the onions, bell pepper and jalapeno. Cook until onion is translucent; about 4-5 minutes.
• Now add the corn/heavy cream mixture to the pot, stirring until ingredients are mixed well.
• Stir in the salt, black pepper and sugar.
• Reduce heat to simmer and cook, covered for about 25-30 minutes, stirring occasionally.
• Serve hot.