Friedcorn Recipes

SKILLET FRIED CORN

Skillet Fried Corn image

Great side dish with chicken, beef or pork. Easy to prepare.

Provided by Michele O'Sullivan

Categories Side Dish Vegetables Corn

Time 40m

Yield 10

Number Of Ingredients 5

Ingredients

1 pound bacon, chopped
1 onion, chopped
2 medium green bell peppers, chopped
2 (16 ounce) packages frozen corn
salt and pepper to taste

Steps:

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes.
Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 21 g, Cholesterol 30.9 mg, Fat 21.2 g, Fiber 2.8 g, Protein 8.3 g, SaturatedFat 6.9 g, Sodium 381.9 mg, Sugar 4.3 g

FRIED CORN

Fried Corn image

This is another of my grandmother's recipes. Back when she made this, times were tough, and so she just used bacon drippings that she saved from the morning's breakfast. But now, if you'd like, you can add 4 slices of bacon or so instead of the drippings. I posted the recipe exactly as she made it.

Provided by breezermom

Categories Corn

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 7

Ingredients

6 ears of silver queen corn (or other white corn)
1/4 cup onion, finely diced (I like to use chopped green onion to add another color)
1/2 cup bacon drippings
1/2 cup butter, divided
salt, to taste
pepper, to taste
1 cup milk or 1 cup if you want it to be ultra rich use half-and-half

Steps:

Over a large cast-iron skillet (or a nice, heavy skillet), cut and scrape the corn off the cobs so that you get the milky corn liquid. Add the onions to the skillet. Turn the heat to high.
Add the bacon drippings and 1/4 cup of the butter to the skillet. Add salt and pepper, to taste. Cook for 3 minutes, browning the corn before stirring. Reduce the heat to medium.
Stir in the milk and continue cooking until the milk is absorbed. Add the remaining 1/4 cup of butter. Cook until the butter is melted and mixed throughout.

DEEP-FRIED CORN

Deep-Fried Corn image

This deep-fried corn is a simple, easy, and different way to fix corn on the cob. We enjoyed this at a fish fry that we recently attended.

Provided by Amy Williams Hopkins

Categories Side Dish Vegetables Corn

Time 20m

Yield 12

Number Of Ingredients 4

Ingredients

12 ears fresh corn, husks and silks removed
vegetable oil for frying
4 tablespoons unsalted butter, or to taste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 17.1 g, Cholesterol 10.2 mg, Fat 12.2 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 3.5 g, Sodium 26.9 mg, Sugar 2.9 g

FRIED CORN

Fried Corn image

Provided by Sandra Lee

Categories side-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

4 tablespoons butter
One 16-ounce bag frozen corn, defrosted
3 tablespoons white sugar or honey
1/3 cup heavy cream
Salt
1/2 teaspoon black pepper

Steps:

In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

FRIED CORN

Fried Corn image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup diced green bell peppers
1/2 cup butter, divided
3 cups corn kernels
1 cup sugar
1 cup whole milk
1 tablespoon salt
1 tablespoon white pepper
1/4 cup all-purpose flour

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.

BUTTERY FRIED CORN WITH BACON

Buttery Fried Corn with Bacon image

A perfect holiday side dish. Not for everyday eating as it has both bacon and butter, but let yourself indulge for the special occasion! Use fresh corn if you can, but frozen works okay as well. A nifty way to remove corn from the cob is by cutting a small part off both ends, then cutting the cob in half. vertically. Then turn the cob on it's end and you have a much more stable way to cut the corn off. This recipe is adapted from Paula Deen. Update: I forgot to say that I only simmer it for 5 more minutes, corn doesn't need to be cooked for 15 minutes in my opinion.

Provided by Scoutie

Categories Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

12 ears fresh corn, shucked
4 slices thick slab bacon
1/4 cup butter
fresh ground black pepper
salt

Steps:

Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little.
Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease.
Over medium-high heat, pour in the corn. Fry in the grease and butter mixture.
Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes.
Add black pepper and salt to taste.
If corn seems too dry, add a little milk or water.

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