Sherris Southern Fried Corn Recipes

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SHERRI'S SOUTHERN "FRIED" CORN



Sherri's Southern

Not being from the South, I asked a friend how she makes fried corn. I was surprised at her instructions. This sounds almost too easy, but it is delicious. And after all that scraping, its nice to pop it in the microwave and have it done in no time. My family likes pure and simple flavors, but I'm sure this would be great with onions or peppers or whatever else you might like to spice it up with. You could use a little butter instead of the traditional bacon. But we like it just as well without, and it is so good for you this way.

Provided by ctrmom

Categories     Corn

Time 17m

Yield 6 serving(s)

Number Of Ingredients 3

6 ears corn
1/2 cup water
salt, to taste

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.

Nutrition Facts : Calories 127.4, Fat 1.5, SaturatedFat 0.2, Sodium 20.4, Carbohydrate 29.6, Fiber 3.3, Sugar 3.7, Protein 3.9

SOUTHERN FRIED CORN



Southern Fried Corn image

Make and share this Southern Fried Corn recipe from Food.com.

Provided by Carolyn J.

Categories     Low Protein

Time 24m

Yield 4 serving(s)

Number Of Ingredients 8

6 ears corn
1/4 cup bacon drippings
2 tablespoons all-purpose flour
1 tablespoon sugar
1 cup water
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 321.6, Fat 16.1, SaturatedFat 5.7, Cholesterol 14.4, Sodium 321.2, Carbohydrate 44, Fiber 4.4, Sugar 11.2, Protein 6.9

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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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