Country Fried Corn Recipes

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COUNTRY FRIED CORN



Country Fried Corn image

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

6 ears corn
3 slices bacon
2/3 cup water
2 tablespoons sugar
1/4 cup milk
2 teaspoons cornstarch
1 tablespoon butter
salt

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

SOUTHERN CREAMED CORN



Southern Creamed Corn image

A Southern staple, this creamed corn recipe from Food Network will leave you feeling satisfied.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 8

8 ears corn, husked
2 tablespoons sugar
1 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 cup heavy cream
1/2 cup cold water
2 tablespoons bacon grease
1 tablespoons butter

Steps:

  • In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
  • Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
  • In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
  • Add the butter right before serving.

FRIED CORN



Fried Corn image

Provided by Sandra Lee

Categories     side-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 6

4 tablespoons butter
One 16-ounce bag frozen corn, defrosted
3 tablespoons white sugar or honey
1/3 cup heavy cream
Salt
1/2 teaspoon black pepper

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.

MEXICAN FRIED CORN



Mexican Fried Corn image

When I was growing up, my mother used to serve fried corn for breakfast with scrambled eggs and tortillas. Here in Arizona, corn is widely used in many dishes. This is a great way to use it- my husband and I both enjoy it. -Sylvia Kessick, Dewey, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4-6 servings.

Number Of Ingredients 5

3 cups fresh corn
1/2 cup diced onion
1/4 cup butter, cubed
1 can (4 ounces) chopped green chilies
Salt and pepper to taste

Steps:

  • In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.

Nutrition Facts : Calories 142 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 164mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

FRIED CORN (COUNTRY STYLE CREAMED CORN)



Fried Corn (Country Style Creamed Corn) image

My family called this recipe fried corn, but it's really sort of a cross between creamed corn and fried, but to clear, it's not soupy creamy like canned creamed corn and has tons more flavor. It used to be hard to find truly sweet corn, but with all the hybrids out there these days it's fairly easy. I personally try to use "brentwood" sweet corn, and preferably white. But any sweet corn will work fine. My Granny taught me this recipe, she was one of those fabulous cooks, who never measure anything. If you need a larger quantity than what I've provided for in the recipe, no problem. Just add more corn. And adjust the seasons and fats accordingly. This is an easy recipe, even for novice cooks. If you have questions I didn't cover in the directions, please email me, I'll try to respond in a timely fashion. Now it's prime corn time at most farmers market, so get out there and get some corn!! Oh, btw, I make this for bbq's (at my daughter in laws request, she actually pouts if I don't make this), but I love it with simple family meals, especially meatloaf.

Provided by lindieb

Categories     Low Protein

Time 1h15m

Yield 6 cups or so, 8 serving(s)

Number Of Ingredients 6

6 ears sweet corn
1 tablespoon butter
2 tablespoons bacon drippings
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 cup water

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).

Nutrition Facts : Calories 99.9, Fat 5.5, SaturatedFat 2.3, Cholesterol 6.9, Sodium 101.2, Carbohydrate 12.9, Fiber 1.8, Sugar 2.2, Protein 2.2

SKILLET FRIED CORN



Skillet Fried Corn image

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

1 pound bacon, chopped
1 onion, chopped
2 medium green bell peppers, chopped
2 (16 ounce) packages frozen corn
salt and pepper to taste

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

COUNTRY CORN



Country Corn image

I cook church dinners for 120 people, so I'm always looking for fast, inexpensive menu items. After watching a chef put this corn dish together, I prepared it at church several times. There was never any left over.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

6 green onions, chopped
3 tablespoons butter
1 package (16 ounces) frozen corn, thawed
2 teaspoons cornstarch
1/2 cup half-and-half cream
1/4 cup water
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 cup grape tomatoes, halved

Steps:

  • In a large skillet, saute onions in butter for 2-3 minutes or until tender. Stir in the corn; cover and cook for 4-5 minutes or until heated through., Meanwhile, in a small bowl, combine the cornstarch, cream, water, salt and pepper until smooth. Gradually stir into corn mixture. Bring to a boil. Cook, uncovered, for 2 minutes or until thickened. Stir in tomatoes.

Nutrition Facts : Calories 157 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 272mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

PAN-FRIED SWEET CORN



Pan-Fried Sweet Corn image

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

½ cup unsalted sweet cream butter
8 ears fresh corn, husked, or more to taste
1 pinch salt
½ teaspoon freshly ground black pepper

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

COUNTRY FRIED CORN



Country Fried Corn image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 6

4 fresh corn on the cobs
3 tablespoon all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
Water
3 tablespoons vegetable oil

Steps:

  • Cut corn off cobs. Add flour, salt, and sugar, mix well. Add just enough water to cover corn.
  • Pour vegetable oil in non stick skillet or cast iron skillet. Just as skillet starts getting hot, pour corn mixture in. Cook on high until corn starts to boil, then reduce heat. Stir continually.
  • Mixture will start to thicken, continue cooking about 5 min. DO NOT OVERCOOK. Corn will stay pretty & yellow if you don't over cook.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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