CREAMY FRIED CORN
Make and share this Creamy Fried Corn recipe from Food.com.
Provided by Southern Sugar Dump
Categories Corn
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook onion in bacon fat for a couple minutes on medium heat.
- Cut the corn from the cob and add to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.
- Add a little half and half (milk, or a combination of both) and continue to cook, stirring, adding more liquid as it begins to evaporate. Add only enough half and half or milk to give it a creamy texture. If using half and half and the consistancy is too thick, add a little milk to thin.
- Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.
Nutrition Facts : Calories 280.2, Fat 20.9, SaturatedFat 9.5, Cholesterol 34.6, Sodium 58.3, Carbohydrate 21.7, Fiber 2.7, Sugar 3.9, Protein 4.9
FRIED CORN (COUNTRY STYLE CREAMED CORN)
My family called this recipe fried corn, but it's really sort of a cross between creamed corn and fried, but to clear, it's not soupy creamy like canned creamed corn and has tons more flavor. It used to be hard to find truly sweet corn, but with all the hybrids out there these days it's fairly easy. I personally try to use "brentwood" sweet corn, and preferably white. But any sweet corn will work fine. My Granny taught me this recipe, she was one of those fabulous cooks, who never measure anything. If you need a larger quantity than what I've provided for in the recipe, no problem. Just add more corn. And adjust the seasons and fats accordingly. This is an easy recipe, even for novice cooks. If you have questions I didn't cover in the directions, please email me, I'll try to respond in a timely fashion. Now it's prime corn time at most farmers market, so get out there and get some corn!! Oh, btw, I make this for bbq's (at my daughter in laws request, she actually pouts if I don't make this), but I love it with simple family meals, especially meatloaf.
Provided by lindieb
Categories Low Protein
Time 1h15m
Yield 6 cups or so, 8 serving(s)
Number Of Ingredients 6
Steps:
- Husk corn, making sure to remove all silks. Do not cut off the stem end of the ear.
- Holding the stem of the corn, using a sharp straight blade type knife - you don't need a huge knife, just something sharp. From experience I can tell you that a small paring knife won't work. Something about the length of a boning knife is best. Hold corn over a large skillet (best to prop the ear of corn against the bottom of the pan, and begin cutting the kernels, so that they fall into the pan. Once all kernels are removed, take the back of a butter knife, and scrape it against all sides of the corn, you'll notice pulp and a milky liquid, keep scraping until nothing is coming out, then turn the corn so you are holding the tip, with the stem end in the pan, and repeat this process. Don't worry it's impossible to scrap the ear too much. Repeat with the remaining corn.
- Add the butter and bacon drippings to the pan, and add the cup of water. If one cup doesn't cover the corn, just add a little more, til the corn is just barely cover with water. Add a few dashes of salt and a dash of pepper.
- Turn heat to medium low, cover the pan, and cook until it comes to a boil (if you want to rush this process, just turn the heat up a little. But keep and eye on it, you don't want it to boil dry at this point.
- Let it boil about 10 to 15 minutes, then reduce heat to the lowest setting your stove has. Remove the lid and continue to cook, until all water is absorbed and/or evaporated. I recommend tasting the corn, just before you start to cook down the water, and decide if it needs more butter or salt, and if necessary add a bit more to taste. Personally I've never measured the amount. My granny taught me this recipe and she never measured anything. This final cooking stage is very important, you want to cook it slow, to help the natural sugar in the corn start to caramelize a bit. Once the water gets pretty low, you want to keep a close eye on it, and stir often. You'll notice when it's close to done, you'll be scraping sort of a thick juice from the bottom of the pan. (my best quess is this is the caramelized fluid, but also the stuff that you scraped from the ears).
Nutrition Facts : Calories 99.9, Fat 5.5, SaturatedFat 2.3, Cholesterol 6.9, Sodium 101.2, Carbohydrate 12.9, Fiber 1.8, Sugar 2.2, Protein 2.2
SOUTHERN CREAMED CORN
A Southern staple, this creamed corn recipe from Food Network will leave you feeling satisfied.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
- Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
- In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
- Add the butter right before serving.
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.
FRIED CREAMED CORN
Steps:
- Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown. Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately.
FRIED CREAMED CORN
Steps:
- Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown. Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately.
CREAMY SKILLET CORN
This is one of the most popular corn dishes during Thanksgiving and Christmas. It is not your traditional boring old corn. This recipe includes butter, cream and shallots. I always get rave reviews when I make this.
Provided by AGALL
Categories Side Dish Vegetables Corn
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.
Nutrition Facts : Calories 277 calories, Carbohydrate 23.5 g, Cholesterol 63.7 mg, Fat 20.8 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 12.6 g, Sodium 364.8 mg, Sugar 3.3 g
HOT BUTTERED FRIED CREAMED CORN
Talk about your soul food! Boy this is some serious good soul food! This is the real deal! It not only smells good, it is good!
Provided by FLUFFSTER
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the kernels off the ears. Heat a large skillet over medium-high heat, add the bacon, and fry till crisp. Drain on paper towels and crumble.
- In the drippings in the pan, sauté the corn kernels until lightly browned. Add the butter and heat until melted.
- Stir in the flour until smooth and gradually stir in the evaporated milk.
- Stir in the crumbled bacon and cover and cook and cook until the sauce is thickened, about 10 minutes.
FRIED CORN NUGGETS
This is a terrific sweet corn nugget recipe that can be fried or baked. Very simple to make and less messy than other nugget recipes. Great side item! Enjoy!
Provided by TIFF0502
Categories Appetizers and Snacks
Time 45m
Yield 75
Number Of Ingredients 6
Steps:
- Mix corn, cornmeal, flour, sugar, and salt together in a large bowl until it forms a paste. If the mixture is runny, add equal amounts of flour and cornmeal to reach a paste-like consistency.
- Cover a sheet of waxed paper with a light dusting of flour. Place a tablespoon of the corn mixture on the waxed paper and roll into a ball. Repeat with remaining batter, adding more flour to the wax paper as needed.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place batches of nuggets into the hot oil and fry until golden, 2 to 2 1/2 minutes. Transfer to a paper towel-lined plate to drain excess oil.
Nutrition Facts : Calories 78 calories, Carbohydrate 12.9 g, Fat 2.6 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 78.4 mg, Sugar 3.2 g
CREAMED CORN
Take advantage of sweet summer corn with this classic American side dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
- Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.
- In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.
- Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.
DEEP-FRIED CORN
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
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
SOUTHERN FRIED CORN II
From Hallmark Magazine November/December 2006. I'm considering using fresh corn that has been grilled or roasted next time I prepare this...thought processes in motion...
Provided by COOKGIRl
Categories Corn
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 132.2, Fat 9.1, SaturatedFat 4.2, Cholesterol 22.5, Sodium 203.8, Carbohydrate 11.6, Fiber 1.6, Sugar 2.9, Protein 3
PAN-FRIED SWEET CORN
From fresh yellow corn, or mixed white. This fried dish is very sweet and the only way I like my corn. I like to season with more salt and pepper before serving.
Provided by George
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 34.5 mg, Sugar 2.9 g
SKILLET FRIED CORN
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
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
CREAMY CORN
Out of all my corn recipes, this is my favorite. You need just a few ingredients and a slow cooker to make this delicious side dish. Because it cooks on its own, you'll have extra time to prepare the main course. -Judy McCarthy, Derby, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 3h5m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cook, covered, on low until heated through and cream cheese is melted, 3-4 hours. Stir well before serving.
Nutrition Facts : Calories 289 calories, Fat 24g fat (15g saturated fat), Cholesterol 69mg cholesterol, Sodium 414mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
CREAMY FRIED JALAPENO CORN
Make and share this Creamy Fried Jalapeno Corn recipe from Food.com.
Provided by LTisha
Categories Corn
Time 37m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon until crisp.
- Remove bacon and drain, reserving 2 tablespoons drippings in skillet.
- Saute corn, onion, and pepper in dripping in skillet over medium heat, until tender.
- Add cream cheese and milk, stirring until cream cheese melts.
- Stir in sugar, salt, pepper.
- Top with bacon.
Nutrition Facts : Calories 380.9, Fat 28.8, SaturatedFat 13.5, Cholesterol 65, Sodium 777.1, Carbohydrate 23.9, Fiber 3.1, Sugar 4.7, Protein 10.5
QUICK CREAMY CORN
It's hard to believe this sumptuous creamy corn side dish actually starts with frozen corn. Funny what a little cream cheese spread and Parmesan can do!
Provided by My Food and Family
Categories Recipes
Time 11m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in peppers. Microwave 1 to 2 min. or until heated through.
- Stir in corn. Microwave 3 to 4 min. or until heated through, stirring after 2 min.
- Add cream cheese spread; stir until melted. Stir in Parmesan.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 3 g, Protein 5 g
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