Fried Field Corn Recipes

Steps:

• Over a large cast-iron skillet (or a nice, heavy skillet), cut and scrape the corn off the cobs so that you get the milky corn liquid. Add the onions to the skillet. Turn the heat to high.
• Add the bacon drippings and 1/4 cup of the butter to the skillet. Add salt and pepper, to taste. Cook for 3 minutes, browning the corn before stirring. Reduce the heat to medium.
• Stir in the milk and continue cooking until the milk is absorbed. Add the remaining 1/4 cup of butter. Cook until the butter is melted and mixed throughout.

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.

Steps:

• Heat a large cast-iron skillet over medium heat. Add the pork belly and cook until crispy, about 3 minutes per side. Remove from the skillet to paper towels to drain, reserving the drippings in the skillet.
• Increase the heat to medium-high. Add the butter and heat until melted. Add the onion and bell pepper. Season with salt and cook until the vegetables are softened and begin to brown, 4 to 5 minutes. Stir in the corn and season with salt and pepper, then chop the pork belly. Add the pork belly and tomatoes and cook until the corn is softened and the tomatoes begin to release their liquid, about 5 minutes more.

Steps:

• In a large nonstick skillet, melt the butter over low heat. Add the jalapeno, if using. Add the corn, season with salt and pepper, and stir well. Cover and cook, stirring often, being very careful not to let the corn stick to the skillet, until the corn is heated through, 10 minutes. Serve hot.

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.

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.

Steps:

• Place corn in large skillet and turn on medium heat.
• Add butter, whipping cream, sugar, and salt.
• Stirring constantly, heat until most of whipping cream and butter is absorbed into corn.

Steps:

• Shuck corn and remove silks. With a sharp knife, cut only the tops of the corn kernels into a bowl. With corn tilted into bowl, scrape pulp from cob (using a spoon works best). In a heavy skillet, melt butter, then add corn. Add salt, sugar, and water. Bring to a boil, then lower heat to medium. Cook until thickened, stirring often and adding more water, if needed.

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).

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.