Southern Fried Corn Recipe 455

SOUTHERN FRIED CORN RECIPE

Steps:

• Cut the corn off the cob with a sharp knife.
• Using the sharpest knife, cut down into the cob to get the milk of the corn.
• Heat up the bacon grease and add two tablespoons of softened butter.
• If you like the corn to be a bit caramelized, cook longer, stir less frequently.
• If you like corn to be creamier, cook for about ten minutes, and at the end add the remaining two tablespoons butter.
• At this point, you can add a splash of heavy cream if you want a creamier corn.
• Add a little bit of salt, and a lot of black pepper.
• Serve immediately.

SOUTHERN FRIED CORN

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.

SOUTHERN FRIED CORN

Steps:

• Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the cooked bacon slices on a paper towel-lined plate. Set the pan aside, reserving the bacon drippings.
• In a saucepan, bring the corn and buttermilk to a boil over medium heat. Reduce the heat, and simmer for 5 to 10 minutes until all the liquid is gone.
• Heat the reserved bacon drippings in the skillet over medium heat. Slowly mix in the flour. When this begins to gently bubble, stir in the corn. Crumble the cooked bacon strips, and stir into the corn. Cook over medium heat, stirring frequently, for about 3 to 5 minutes or until the mixture is thick and well blended. Serve immediately.

FRIED CORN

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.

SOUTHERN FRIED CORN RECIPE - (4.5/5)

Steps:

• Shuck and silk your corn. Make sure to remove all of the silks and then with a sharp knife cut the corn off into a bowl. Once the kernels are all cut off, take your knife and scrape down the cob to remove any juice that is left in it. This is what makes the corn creamy, so don't skip this step. In a skillet heat together the bacon drippings and the butter. If you don't understand where you get the bacon drippings, because we haven't cooked any bacon, you might not be ready for this recipe. But if you are not a bacon grease collector, like most good southern cooks are, cook about five or six pieces of bacon and use the drippings for this corn. Add the corn and let it cook on medium heat for about 15 minutes. Mix the cornstarch and the 1/2 cup cold milk until smooth. Pour that mixture into the corn and bring it up to a bubble. Stir and cook just until it thickens. Add the salt and pepper and stir again and serve.

SOUTHERN FRIED CORNBREAD

Steps:

• In a medium-sized bowl, mix cornmeal, salt, and water together. You'll want the consistency of thick cake batter. If it is too dry, add a little more water.
• In a cast iron skillet, heat bacon drippings and oil until almost smoking. You will know the oil is hot when a few drops of water sizzle when dropped into the skillet.
• Drop 2 tablespoons of cornmeal mixture into the oil and brown until golden crust forms around the edges of the cornbread (about 2 minuteand then turn and brown until cornbread is golden on the outside. Add more oil and/or bacon drippings if the skillet becomes too dry. Remove to a paper towel to drain and serve hot.

SOUTHERN FRIED CORN II

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.

SOUTHERN FRIED CORN

Steps:

• Take a cast-iron skillet. Add some butter and bacon drippings. Cook until it sizzles.
• Throw in some chopped Onions and Corn while the butter is sizzling. Cook it for about 10 minutes or until the Corn tastes done.
• At this point add the AP Flour and stir well. Also add the milk after this and mix well.
• As the milk starts to bubble, season your fried corn with kosher salt and ground black pepper.
• Serve with some fried bacon strips and chopped Parsley on top.