Old Fashioned Fried Corn Recipes
OLD FASHIONED FRIED CORN
My grandmother used to make this for us kids when we went to visit.
Provided by Sheri Mullins
Categories Vegetables
Time 35m
Number Of Ingredients 7
Steps:
- 1. Shuck corn and remove as many silks as you can
- 2. Cut kernels off cob then scrape milk from cob into corn.
- 3. Heat bacon grease in skillet; Add corn and remaining ingredients. Bring to boil stirring constantly.
- 4. Reduce heat and simmer until corn is tender about 20 minutes. (note: if liquid starts to disappear, add a little hot water).
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- With your corn shucked and cleaned, place it standing up in a large bowl or pan in your sink. (Cutting corn off the cob is quite a task and a messy one at that. I think it’s best to do it in the sink. You’ll thank me later when it’s time to clean up.) Run a sharp knife down the cob cutting the kernels off.
- Next, we’re going to scrape all the starch and “goody” out of the remaining kernels. This is what gives fried corn it’s unique texture and flavor. Simply turn the back of your knife nearly perpendicular to the cob and scrape down the sides.
- Heat a skillet (preferably cast iron – I always use my great-grandmother’s – it’s one of my most prized possessions – it’s second to be grabbed in case of a fire after my kid) over medium heat and add bacon grease and two tablespoons of butter (or 4 tablespoons of butter if you’re not using the bacon grease – but you should use the bacon grease). Once melted, add corn. Salt and pepper to taste.
- Reduce the heat to medium low and stir frequently, cooking for 20 to 30 minutes - or until it's cooked to your liking. Immediately before removing from heat, add remaining butter and stir until melted.
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