Mamas Fried Corn Cream Style Corn Recipes

MAMA'S FRIED CORN (CREAM STYLE CORN)

Steps:

• 1. Shuck corn by removing the outer green leaf layers.Wash corn & remove as many silks as possible.Using a large bowl, Cut corn from each ear of corn by running knife down the length of each ear of corn with a sharp knife removing the kernals as you glide knife down each ear of corn. Then run knife down the sides of corn a second time to remove the milk from the cob;
• 2. Season with salt & pepper, Add sugar, flour, slightly beaten egg and milk or water. Stir thourgly to combine.
• 3. Heat oil in a large cast iron skillet, and when oil is hot, carefully add the corn mixture.Lower the heat, and stir constantly to prevent scorching: cook about 12 to 15 minutes. Remove from heat and serve immediately.
• 4. Note: This was one of our favorite hearty breakfast meals during the spring months when the corn was ready to pick. We worked hard in the fields chopping cotton, and needed a hearty breakfast to tide us over till lunch time. Mama made all of this on a wood stove in the wee early hours so we could get to the fields by 6:00 AM.Recipe is in my cookbook in a section called Mama's Recipes.
• 5. I added sweet red bell peppers to this one not only for color but for the sweet flavor of the peppers.

CREAM CORN LIKE NO OTHER

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

FRIED CREAM CORN

Steps:

• 1. Peel corns and wash and scrub the corns. In a large saucepan and cut the corn off the cob and scrape corn milk off the cob. Put 1 1/2 cups water in corn mixture and bring to a boil and reduce to low heat and cover. Cook for 45 minutes until tender. Put butter in a skillet until melted. Put the flour in melted butter and mix well. Put the corn mixture in a skillet and add milk, salt and pepper. Cook for 30 minutes until thickens.

CREAM-STYLE CORN

Steps:

• Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
• Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.

FRIED CREAMED CORN

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.

FRIED CREAMED CORN

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.