Fried Corn
"Ok, it’s not actually fried, that’s just what my family always called it. Anyway, it’s yummy."
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
4-5 cups
- Serves:
- 4-6
ingredients
- 4 -6 ears fresh corn on the cob
- 2 tablespoons butter
- 2 tablespoons bacon drippings
- salt
- pepper
- water
directions
- Shuck corn.
- Using a sharp knife, cut kernels off cob, over a large skillet. You really need to do this at the skillet not on a cutting board, cause you want all the juice etc, from the corn, in the pan. Use a butter knife, to scrape all the pulp and juice from the cob, after you cut off the kernels.
- Add the butter, bacon fat to the pan. Lightly salt and pepper. After it cooks you’ll want to taste, and adjust seasonings, if necessary. I like it a bit peppery (huge surprise to you, I’m sure). Add just enough water to the pan, to barely cover the corn. Bring just to boiling, then lower heat to simmer, cover and cook about 30 minutes. Remove lid, and continue cooking on low heat, until all water is gone.
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RECIPE SUBMITTED BY
lindieb
San jose, 43
<p>I've always loved to cook. I made my first scratch cake at age 7, (German Chocolate). I love all types of cuisine, but after migrating to California 10 years ago, and love the food here, and learning how to prepare the favorites of my Cali, family and friends. That being said, my passion in cooking is keeping the recipes and traditions I learned from my mother and grandmother, back home in the south, alive Not that even their recipes can't be improved. One example is my grandmother (in my mind) made the best pot roast to ever grace a table. Then, my boyfriend persuaded me to add red wine to the cooking liquid. It's still my granny's pot roast, only better. But, so far, nothing I've learned here, improves my Texas style Chicken Fried Steak. And cornbread??? It seems Californians think it should be like cake, made mostly of flour with a hint of corn meal, rather than cooked in a bacon seasoned cast iron skillet - they key ingredient being corn meal, with a scant amount of flour. My newest interest is learning more about Asian cooking, of all varieties, with the possible exception of sushi. Where I come from, you hand us some fish, we roll it in cornmeal, fry it, and make some hushpuppies ;)</p>
