Comanche Fried Corn Food

FRIED CORN

Steps:

• In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

CONFETTI CORN

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
• Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

SKILLET FRIED CORN

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes.
• Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.

SKILLET-FRIED CORN AND TOMATOES

Steps:

• Heat a large skillet over high heat. Add the olive oil, then the garlic. Saute until the garlic is lightly browned. Add the chiles and saute briefly to release their character. Add the corn and cook briskly, stirring often, until partially cooked, about 3 minutes. Add the damn hot peppers then simmer, stirring, until the corn is just tender, about 2 minutes.
• Remove from the heat, whisk in the butter, and stir in the chives. Season with salt and pepper. Transfer to a serving bowl and serve immediately.
• In a non-reactive saucepan, heat the oil. When the oil is hot add the bell peppers, jalapenos, and gray salt. Cook over medium-high heat for about 15 minutes or until the peppers are partially tender. Stir from the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
• Add the tomatoes, lower the heat to simmer and continue to cook for about 30 minutes to reduce the tomato juice and finish cooking the peppers. Add additional salt if needed. Serve warm or room temperature.

COMANCHE FRIED CORN

Steps:

• First, fry the bacon. Let it cool and tear into small pieces.
• Leave the grease in the pot and set aside.
• Shuck and wash the corn. Make sure you get all the silk.
• With a sharp knife, slice the kernels off of the cob. Then keep scraping until you reach the cob to get all the juice and corn.
• Sauté the onion in the reserved grease until they are clear.
• Add the corn, bacon, chiles, salt & pepper and the garlic.
• Simmer over a low heat and stir often so it doesn't stick.
• When it's heated through, drain the grease if preferred and serve.
• Note: This calls for fresh corn, but it's super easy to use canned or frozen.

MEXICAN FRIED CORN

Steps:

• In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.

PAN-FRIED SWEET CORN

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.

COUNTRY FRIED CORN

Steps:

• Scrape kernels of corn off the cob using a sharp knife. Be sure to get as much liquid from the cob as possible. Set aside.
• In a heavy skillet cook the bacon until crisp; remove from skillet and crumble. Set aside.
• Stir corn into hot bacon drippings. Add water and sugar.
• Cook, stirring constantly, until mixture begins to thicken.
• Gradually stir milk into cornstarch until smooth. Add to corn.
• Cook over low heat until thickened.
• Stir in butter and salt.
• Top with crumbled bacon before serving.

KALTER HUND

Steps:

• Spread butter cookies out in a single layer on a baking sheet with sides. Brush or sprinkle with Rum. Line a 9x5 inch loaf pan with parchment paper leaving enough extra at the sides to fold over the top for storage.
• In a medium bowl, combine powdered sugar and cocoa powder with the walnuts, and vanilla. Set aside.
• Melt the package of Palmin in the microwave for 1 minute until liquid.
• Blend with above mixture.
• Using a spatula, spread a thin layer of the choco mixture on the bottom and up the sides a bit of the prepared pan. Place a layer of the drunken cookies in the choco mixture. Cover with a layer of chocolate and repeat with the cookies. Repeat the alternating layers leaving enough chocolate mixture to cover the top.
• Fold aluminum foil over the top and refrigerate until firm, at least 2 hours. Slice into 1/2 inch slices and serve.

DEEP-FRIED CORN

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place 6 ears of corn into the hot oil and fry until they start to turn brown on the ends, turning at least once during cooking time, about 5 minutes total. Remove from oil and drain on paper towels. Repeat with remaining ears. Serve immediately with butter, salt, and pepper.

CORN MAQUE CHOUX (FRIED CORN)

Steps:

• In the skillet, heat the butter over medium low heat until melted.
• Add the onion and saute until wilted but not brown.
• Add the bell peppers and the corn and stir to coat everything with butter, sprinkle with some salt, pepper, and cayenne, and continue cooking over med-low heat, stirring frequently, until all liquid (if any) completely evaporates, the vegetables start to take on a slight caramalization and the whole room smells really, really good.
• (This should take about 20 minutes).
• Taste, adjust the seasonings if you need to, and serve.
• Note: I say to use a cast iron skillet because, as with cornbread, I believe this dish suffers in flavor if it is not cooked in one.
• However, if you don't have one, you can use another skillet- just know that it would be much better cooked in a cast iron skillet.