Southernfriedcorn Recipes

SOUTHERN-FRIED CORN RECIPE

Steps:

• Add the bacon to a cold 10-inch, cast-iron skillet over medium-low heat and cook for about five minutes or until the fat starts rendering out of the bacon.
• Turn the heat up to medium and cook, frequently turning, for another four to five minutes or until the bacon is browned and crispy. Remove the bacon and drain it on paper towels. Set aside. Leave the grease in the skillet.
• While the bacon is cooking, grab a deep bowl and a sharp knife. Hold each ear of corn up and slice the kernels off. You may have to go around several times to get all of the kernels. Then, take the back of the knife and scrape the cob to get all of that milky goodness. Don't skip this step.
• Add the butter to the skillet and when it is melted, add the corn. Season it with salt and pepper.
• Stir and cook it for anywhere from five to fifteen minutes. (The amount of time it will take to cook depends on how fresh the corn is; just-picked corn barely needs any cooking at all, and if it's older, it will take longer.) For this dish, it's important to taste it as it cooks to know when it's done.
• Remove it from the heat, top with crumbled bacon and 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.

MAMA'S FRIED CREAM CORN

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, to taste. If corn seems too dry, add a little milk or water.
• Serve as a side dish with favorite meal.

CORN FRITTERS

Steps:

• Heat olive oil in a medium skillet over medium heat. Add corn, onion and green pepper and cook until softened (about 4-5 minutes) then add garlic and cook for an additional 30 seconds. Set aside.
• In a large bowl, add flour, corn meal, sugar, baking powder, salt and cayenne pepper and whisk until combined.
• Next add buttermilk and egg and combine with dry ingredients. Fold in sauteed corn and veggies and then add cheese.
• Heat enough oil to cover the bottom of a cast iron skillet or dutch oven skillet and heat until about 365 degrees.
• Scoop 2-3 tablespoons of fritter batter to the skillet and spread out like a small pancake and fry until golden brown (about 2 minutes or so) then flip and do the same. Remove from oil and drain on paper towels and sprinkle with salt and serve.

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.