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.
CORN OFF THE COB
Provided by Nancy Fuller
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.
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
CHICKEN-FRIED CORN ON THE COB
Make and share this Chicken-fried Corn on the Cob recipe from Food.com.
Provided by Moe Larry Cheese
Categories Corn
Time 7m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine milk and egg in shallow dish and mix well.
- Combine flour, seasoned salt and pepper in shallow dish and mix well.
- Dip each ear of corn into milk and egg mixture, then roll in seasoned flour. Knock off excess flour.
- In a large skillet, heat oil to 350 degrees.
- Add corn and fry for 5 minutes or until golden brown (approximately 2-1/2 minutes on each side).
- Drain on paper towels.
Nutrition Facts : Calories 265.4, Fat 4.4, SaturatedFat 1.5, Cholesterol 36.7, Sodium 33.6, Carbohydrate 50.7, Fiber 3.7, Sugar 5.5, Protein 9.7
MS.DELORES "FRIED CORN OFF THE COB" JUST LIKE GRANDMAS
This is a recipe that my grandma use to make. She passed away and I never got her recipe. I got this recipe from my friend Mrs. Delores and it taste just like grandmas. This dish is perfect for any occasion or just a dish all by itself. This is also a perfect Thanksgiving or Christmas dish.
Provided by Diana in Atlanta
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Begin cutting corn off the cobb in a soft downward motion. After cutting corn scrap cobb for excess corn.
- Fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet.
- Add the corn, salt, pepper 3 tbl spoons of sugar and cornstarch or flour to the fat.
- Add water as needed stir occasionally.
- Sauté everything together for about 20 minutes or until the vegetables are tender.
- Add the fresh corn and crumble the cooked bacon over the top.
- Continue cooking for an additional ten minutes.
- Serve while hot.
Nutrition Facts : Calories 526.1, Fat 19.1, SaturatedFat 5.7, Cholesterol 23.1, Sodium 334.9, Carbohydrate 87.4, Fiber 8.3, Sugar 18.8, Protein 13.8
FRIED CORN OFF THE COB
This is a delicious side dish and so easy and quick! It goes great with everything and adds a little color to your meal. I ordered this at a local restaurant and decided I would try to figure out how to make it! The waiter told me it was fresh corn. It is really close to theirs!! It is so yummy!!! I prepare my veggies early in the day and store in zip lock bag.
Provided by Carols Kitchen
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove corn from the cob using a sharp knife.
- Chop red bell pepper and green onion tops.
- Melt butter in large frying pan.
- Add all ingredients to hot pan.
- Stir fry over high heat for 5-6 minutes.
- Do not overcook. Do not saute! Veggies should be crisp.
Nutrition Facts : Calories 162.3, Fat 8.9, SaturatedFat 5.1, Cholesterol 20.4, Sodium 71.5, Carbohydrate 20.9, Fiber 3.3, Sugar 4, Protein 3.7
FRIED CORN
Steps:
- In a medium saute pan, saute peppers in 1/4 cup butter. Add corn, sugar, milk, salt, and pepper and bring to a boil. Meanwhile, in a small saucepan, make a roux with the remaining 1/4 cup butter and the flour by cooking it over low heat for a couple minutes until a pale yellow color. Add roux to corn mixture. Cook until thickened and then serve.
BUTTERY FRIED CORN WITH BACON
A perfect holiday side dish. Not for everyday eating as it has both bacon and butter, but let yourself indulge for the special occasion! Use fresh corn if you can, but frozen works okay as well. A nifty way to remove corn from the cob is by cutting a small part off both ends, then cutting the cob in half. vertically. Then turn the cob on it's end and you have a much more stable way to cut the corn off. This recipe is adapted from Paula Deen. Update: I forgot to say that I only simmer it for 5 more minutes, corn doesn't need to be cooked for 15 minutes in my opinion.
Provided by Scoutie
Categories Corn
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
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 and salt to taste.
- If corn seems too dry, add a little milk or water.
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
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
COUNTRY FRIED CORN
This has been a staple at Miss Mary Bobo's Boarding House in Lynchburg, Tennessee for over 100 years. Use only fresh corn for best results. I have not made this so cook times are only estimates.
Provided by AngelaTN
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scrape kernels of corn off the cob using a sharp knife. Be sure to get as much liquid from the cob as possible. Set aside.
- In a heavy skillet cook the bacon until crisp; remove from skillet and crumble. Set aside.
- Stir corn into hot bacon drippings. Add water and sugar.
- Cook, stirring constantly, until mixture begins to thicken.
- Gradually stir milk into cornstarch until smooth. Add to corn.
- Cook over low heat until thickened.
- Stir in butter and salt.
- Top with crumbled bacon before serving.
Nutrition Facts : Calories 222.5, Fat 8.9, SaturatedFat 3.4, Cholesterol 14.2, Sodium 133.7, Carbohydrate 35.2, Fiber 3.3, Sugar 7.9, Protein 5.6
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SOUTHERN FRIED CORN - SOUTHERN BITE
From southernbite.com
5/5 (21)Category Side DishCuisine AmericanTotal Time 1 hr
- 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.
FRIED CORN - THE SEASONED MOM
From theseasonedmom.com
Reviews 2Category Side DishCuisine SouthernTotal Time 50 mins
- Cut the kernels from the corn cobs and place the kernels in a large bowl. Run the back of your knife down the corn cobs to scrape off any corn milk; add the corn milk to the bowl with the kernels. Set aside.
- Fry the bacon in a large, deep skillet or Dutch oven over medium-high heat until crispy, about 5 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the pan.
- Add the butter to the pan and melt over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add the corn kernels with the corn milk and the water, reduce heat to medium, and cook for 15-20 minutes. Stir the pan frequently, since the corn scorches easily. Season with salt, pepper and sugar. Cook for 2 more minutes. Stir in fresh herbs, top with crispy bacon, and serve!
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