Fresh Fried Corn-Home Cooking

Posted on September 25, 2010

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Fried Corn from Amber

 Shuck corn and rinse off silks. 

Take a sharp paring knife or straight edge knife you are comfortable working with.

 In a deep bowl (to minimize getting corn juice everywhere) hold corn ear with the bottom end (the end that was attached to the corn stalk).

 Starting at that end cut the kernels about in half by running the knife straight down the corn cob. Be careful not to get to close to the cob.

Once you have cut all the way around the cob, take the knife and use it to scrap the remaining kernel away from the cob. Do this for all ears.

 In a skillet (sized for the amount of corn you have), put 1 to 1.5 tablespoons of bacon grease and then enough cooking oil to cover the bottom of the skillet. I use olive oil, but you can use and oil you prefer.

Let the oil get hot enough for a kernel to pop when you out it in the oil.

When the oil is hot enough to sear the corn, dump entire bowl of corn into the pan. It should sizzle quite a bit. *If using olive oil, remember not to get it too hot or the oil will scorch easily.

 Add salt and pepper, enough to cover the top of the corn. Wait about five minutes then turn the corn over. The bottom should have some golden brown. You can add a bit of milk and some sugar if your corn is too dry or not sweet enough.

 You should let the corn fry before turning long enough to turn it golden brown on bottom (some sticking may occur).

 Cook about 20 minutes, then serve, piping hot and delicious!

AmberLena :)(: 2010

Posted in: Cooking