SOUTHERN FRIED CORN II
From Hallmark Magazine November/December 2006. I'm considering using fresh corn that has been grilled or roasted next time I prepare this...thought processes in motion...
Provided by COOKGIRl
Categories Corn
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place the corn kernels in a bowl and pour the heavy cream over the corn. Allow to sit while you fry the bacon and vegetables.
- Cook the bacon over medium heat until crisp. Add the onions, bell pepper and jalapeno. Cook until onion is translucent; about 4-5 minutes.
- Now add the corn/heavy cream mixture to the pot, stirring until ingredients are mixed well.
- Stir in the salt, black pepper and sugar.
- Reduce heat to simmer and cook, covered for about 25-30 minutes, stirring occasionally.
- Serve hot.
Nutrition Facts : Calories 132.2, Fat 9.1, SaturatedFat 4.2, Cholesterol 22.5, Sodium 203.8, Carbohydrate 11.6, Fiber 1.6, Sugar 2.9, Protein 3
SOUTHERN FRIED CORN
Make and share this Southern Fried Corn recipe from Food.com.
Provided by Carolyn J.
Categories Low Protein
Time 24m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Shuck corn. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut corn off kernels. Scrape juice off of corn cob into the corn. Heat dripping in a large heavy skillet. Add corn, flour, sugar, water, milk, salt and pepper. Bring mixture to boil, stirring constantly. Cover; reduce heat and simmer until corn is tender, about 20 to 25 minutes. If necessary, add a little hot water.
- Enjoy.
Nutrition Facts : Calories 321.6, Fat 16.1, SaturatedFat 5.7, Cholesterol 14.4, Sodium 321.2, Carbohydrate 44, Fiber 4.4, Sugar 11.2, Protein 6.9
SOUTHERN FRIED CORN
Make and share this Southern Fried Corn recipe from Food.com.
Provided by Mom of 3 Girls
Categories Corn
Time 33m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut kernels off fresh corn. Measure 3 cups corn.
- In a 10-inch non-stick skillet, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside.
- Add the corn, onion, and red pepper to reserved drippings. Cook over moderate heat, stirring constantly, for 8 minutes or until the corn is tender and lightly browned.
- Stir in the flour, salt, and black pepper. Add the milk. Cook, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes more or until thickened. Sprinkle with the bacon pieces.
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- Cut the kernels from the corn cobs and place the kernels in a large bowl. Run the back of your knife down the corn cobs to scrape off any corn milk; add the corn milk to the bowl with the kernels. Set aside.
- Fry the bacon in a large, deep skillet or Dutch oven over medium-high heat until crispy, about 5 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the pan.
- Add the butter to the pan and melt over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add the corn kernels with the corn milk and the water, reduce heat to medium, and cook for 15-20 minutes. Stir the pan frequently, since the corn scorches easily. Season with salt, pepper and sugar. Cook for 2 more minutes. Stir in fresh herbs, top with crispy bacon, and serve!
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