Msdelores Fried Corn Off The Cob Just Like Grandmas Recipes

FRIED CORN OFF THE COB

Fried Corn off the Cob image

This is a delicious side dish and so easy and quick! It goes great with everything and adds a little color to your meal. I ordered this at a local restaurant and decided I would try to figure out how to make it! The waiter told me it was fresh corn. It is really close to theirs!! It is so yummy!!! I prepare my veggies early in the day and store in zip lock bag.

Provided by Carols Kitchen

Categories Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons butter
4 cups fresh corn (off the cob)
1/2 cup red bell pepper, chopped
1/2 cup green onion top, chopped
1/2 teaspoon season salt
1/4 teaspoon pepper

Steps:

Remove corn from the cob using a sharp knife.
Chop red bell pepper and green onion tops.
Melt butter in large frying pan.
Add all ingredients to hot pan.
Stir fry over high heat for 5-6 minutes.
Do not overcook. Do not saute! Veggies should be crisp.

Nutrition Facts : Calories 162.3, Fat 8.9, SaturatedFat 5.1, Cholesterol 20.4, Sodium 71.5, Carbohydrate 20.9, Fiber 3.3, Sugar 4, Protein 3.7

MS.DELORES "FRIED CORN OFF THE COB" JUST LIKE GRANDMAS

Ms.delores

This is a recipe that my grandma use to make. She passed away and I never got her recipe. I got this recipe from my friend Mrs. Delores and it taste just like grandmas. This dish is perfect for any occasion or just a dish all by itself. This is also a perfect Thanksgiving or Christmas dish.

Provided by Diana in Atlanta

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

5 cups fresh corn or 5 cups frozen corn
6 slices bacon (I prefer sliced jowl) or 1 slice fat, back
1 cup water
3 tablespoons sugar
2 tablespoons cornstarch or 2 tablespoons flour
2 salt and pepper

Steps:

Begin cutting corn off the cobb in a soft downward motion. After cutting corn scrap cobb for excess corn.
Fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet.
Add the corn, salt, pepper 3 tbl spoons of sugar and cornstarch or flour to the fat.
Add water as needed stir occasionally.
Sauté everything together for about 20 minutes or until the vegetables are tender.
Add the fresh corn and crumble the cooked bacon over the top.
Continue cooking for an additional ten minutes.
Serve while hot.

Nutrition Facts : Calories 526.1, Fat 19.1, SaturatedFat 5.7, Cholesterol 23.1, Sodium 334.9, Carbohydrate 87.4, Fiber 8.3, Sugar 18.8, Protein 13.8

CORN OFF THE COB

Corn Off the Cob image

Provided by Nancy Fuller

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

4 tablespoons (1/2 stick) butter
1 small yellow onion, chopped
1 cup chicken stock, plus more if needed
1/2 cup heavy cream
8 ears corn, shucked and kernels cut off
8 ears corn, shucked and kernels cut off
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 teaspoons red wine vinegar

Steps:

Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.

BETTER THAN GRANNIE'S CREAMED CORN

Better Than Grannie's Creamed Corn image

Provided by Alton Brown

Categories side-dish

Time 20m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

Steps:

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

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