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"The belly rules the mind."--Spanish Proverb

Fried Corn Recipe

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This recipe for Fried Corn is from Hand - Me - Downs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dozen ears of fresh Silver Queen Corn
1 stick of butter
Salt
Pepper
Bacon Fat
Directions:
Directions:
In a large 10inch black iron skillet, cover bottom with enough bacon fat to cover the bottom.
Shuck and silk the corn.
Using a sharp, large bladed knife, cut corn from cob. Don't cut too far down into the cob to prevent getting tough pieces mixed in. Using the side of the blade, scrape cob to release any juices (The starch from this step helps to thicken the corn).
Turn skillet on medium high. When bacon fat is sizzling, add corn. It may sizzle and pop for a minute.
When boiling, turn down and simmer. Salt and pepper to taste. May need to add water. Add the stick of butter and stir well. Continue to simmer until consistency is thick. Be careful to stir occaisionally to prevent sticking.

If freezing: cool and place in zip bags or container.
Personal Notes:
Personal Notes:
In early summer, there is always a buzz about when the Silver Queen comes in. We have been known to pull up to a local farm, open the trunk of the car, and watch as a front end loader takes a scoop and dumps it in.
Some how, we forget each year about how much time and work it takes to prepare and freeze enough to serve at Thanksgiving, Christmas or any special event.
There is nothing better than fresh corn, peas, squash and sliced tomatoes served with hot cornbread.

 

 

 

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