Hot Buttered Fried Creamed Corn Recipes

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FRIED CREAMED CORN



Fried Creamed Corn image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/4 cup finely chopped salted fatback
1 tablespoon butter
1/4 cup finely chopped Vidalia onion
1 cup grated white corn, with all pulp scraped from the cob
1/4 cup heavy cream
1 teaspoon sugar
Salt and freshly ground black pepper
Lemon juice

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.

HOT BUTTERED FRIED CREAMED CORN



Hot Buttered Fried Creamed Corn image

Talk about your soul food! Boy this is some serious good soul food! This is the real deal! It not only smells good, it is good!

Provided by FLUFFSTER

Categories     Pork

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 ears corn
3 slices bacon
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup evaporated milk, warmed
salt and pepper, to taste

Steps:

  • Cut the kernels off the ears. Heat a large skillet over medium-high heat, add the bacon, and fry till crisp. Drain on paper towels and crumble.
  • In the drippings in the pan, sauté the corn kernels until lightly browned. Add the butter and heat until melted.
  • Stir in the flour until smooth and gradually stir in the evaporated milk.
  • Stir in the crumbled bacon and cover and cook and cook until the sauce is thickened, about 10 minutes.

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

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

HOT CORN



Hot Corn image

A dear friend gave me this spicy recipe. It has since become a must have for the Holidays and all special occasions!! My husband and 3 brothers can finish it all in one sitting!! Everyone that tries it wants the recipe!

Provided by IXIPIXIE

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 45m

Yield 12

Number Of Ingredients 6

1 cup butter
2 (8 ounce) packages cream cheese
½ cup milk
4 (15 ounce) cans whole kernel corn, drained
1 (12 ounce) jar jalapeno peppers, drained and diced
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium saucepan over medium heat combine butter, cream cheese and milk; stir until smooth.
  • In a 9x13 inch baking dish combine corn and jalapenos. Pour milk mixture over corn and sprinkle with cheddar cheese.
  • Bake in preheated oven for 35 minutes.

Nutrition Facts : Calories 460.9 calories, Carbohydrate 28.2 g, Cholesterol 102.3 mg, Fat 36.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 22.3 g, Sodium 796.8 mg, Sugar 5 g

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