Fried Corn Recipe
Tried it? Rate this Recipe:
Contributor: |
Contributor: Pat (Mealing) Setzer
Added: Thursday, January 13, 2005
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 dozen ears fresh corn (1 quart corn cut from the cob)
butter or bacon grease
salt and pepper
Water or milk
1 heaping tablespoon butter
|
|
Directions: |
Directions:Select tender corn. Silk and soak in cold water until ready to cut. (The sooner corn is cooked after it is pulled, the sweeter it will taste.) Cut of the tops of the kernels with a sharp knife. Scrape ears gently to remove milk from ears, being careful not to remove husks. Heat a large, heavy iron skillet and add enough butter or bacon grease to cover bottom about ¼ inch deep. Pour cut-off corn into the hot skillet with burner on high. Do not stir. Cook 3 to 5 minutes. Scrape corn off bottom of pan. There will be brown portions. Let corn continue to brown. (I don't really brown it much, I just cook it down to dry out the moisture and thicken it up.) Turn about 3 times in all. When it is as brown as you like, add water or milk and salt and pepper to taste. Add butter, turn to low, cover and cook about 20 minutes. |
|
Number Of
Servings: |
Number Of
Servings:6 generously |
Personal
Notes: |
Personal
Notes: I remember Lellie calling corn, "roastin' ears." It was always a treat when the first corn was ready to pull. We went to the Farmer's Market early in the morning to get the freshest corn. Mother made fried corn often during the summer with lots of other fresh vegetables. We had yellow corn in Augusta, but when we lived in North Georgia we became addicted to "Silver Queen," a very sweet white corn. "Silver Queen" makes heavenly "Fried Corn".
|
|
This recipe for Fried Corn, by 