Skillet Fried Cream Corn Food

MAMA'S FRIED CREAM CORN

Steps:

• Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little. Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease. Over medium-high heat, pour in the corn. Fry in the grease and butter mixture. Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes. Add black pepper, to taste. If corn seems too dry, add a little milk or water.
• Serve as a side dish with favorite meal.

CREAMY SKILLET CORN

Steps:

• Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

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.

SO EASY OLD FASHIONED SKILLET CREAMED CORN

Steps:

• In a large skillet over medium heat melt the butter.
• Stir in the corn kernels and the half and half cream; mix to combine.
• Sprinkle with cornstarch, sugar and salt; bring to a boil, stirring constantly.
• Reduce heat and simmer stirring occasionally for about 10-12 minutes.
• Season with black pepper to taste.

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.

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.

CREAMY FRIED CORN

Steps:

• Cook onion in bacon fat for a couple minutes on medium heat.
• Cut the corn from the cob and add to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.
• Add a little half and half (milk, or a combination of both) and continue to cook, stirring, adding more liquid as it begins to evaporate. Add only enough half and half or milk to give it a creamy texture. If using half and half and the consistancy is too thick, add a little milk to thin.
• Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.

FRIED CREAM CORN

Steps:

• 1. Brown the bacon in a cast iron pan or heavy skillet on medium to medium-high until browned.
• 2. While the bacon is cooking, in a large bowl mix the corn salt, black pepper, sugar, and flour. Stir until mixed.
• 3. Remove the bacon from the skillet and set aside.
• 4. Add the corn mixture and cook stirring occasionally to keep from sticking.
• 5. Halfway through, about fifteen minutes, add the half-and-half, and butter and cook another few minutes before adding the bacon.
• 6. Add the bacon and cook another five minutes the bacon becomes heated again.
• 7. Serve with your favorite meat, green vegetable, and bread. Enjoy.

HOT BUTTERED FRIED CREAMED CORN

Steps:

• Cut the kernels off the ears. Heat a large skillet over medium-high heat, add the bacon, and fry till crisp. Drain on paper towels and crumble.
• In the drippings in the pan, sauté the corn kernels until lightly browned. Add the butter and heat until melted.
• Stir in the flour until smooth and gradually stir in the evaporated milk.
• Stir in the crumbled bacon and cover and cook and cook until the sauce is thickened, about 10 minutes.

SKILLET CREAM CORN

Steps:

• In a large skillet over medium heat combine corn, whipping cream, salt, pepper, sugar garlic powder (if using) and butter.
• In a small bowl whisk together the full-fat milk with flour, then stir/add to the corn mixture; cook stirring over medium heat until the mixture has thickened and the corn is cooked through.
• Remove from heat then add in the grated Parmesan cheese; stir until thoroughly combined and melted.
• Season with more salt and black pepper if desired.
• Serve hot.
• Delicious!

FRIED SKILLET 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.

SKILLET FRIED CORN

Steps:

• Just melt the butter in a skillet and add the onions, after about 5 minutes dump in both cans of corn, salt and pepper and chili powder. Let that "fry" for about 10 minutes and then add your sour cream, stir well and continue on medium heat for about 20 minutes, give a good stir and serve.

FRIED CORN (COUNTRY STYLE CREAMED CORN)

Steps:

• Husk corn, making sure to remove all silks. Do not cut off the stem end of the ear.
• Holding the stem of the corn, using a sharp straight blade type knife - you don't need a huge knife, just something sharp. From experience I can tell you that a small paring knife won't work. Something about the length of a boning knife is best. Hold corn over a large skillet (best to prop the ear of corn against the bottom of the pan, and begin cutting the kernels, so that they fall into the pan. Once all kernels are removed, take the back of a butter knife, and scrape it against all sides of the corn, you'll notice pulp and a milky liquid, keep scraping until nothing is coming out, then turn the corn so you are holding the tip, with the stem end in the pan, and repeat this process. Don't worry it's impossible to scrap the ear too much. Repeat with the remaining corn.
• Add the butter and bacon drippings to the pan, and add the cup of water. If one cup doesn't cover the corn, just add a little more, til the corn is just barely cover with water. Add a few dashes of salt and a dash of pepper.
• Turn heat to medium low, cover the pan, and cook until it comes to a boil (if you want to rush this process, just turn the heat up a little. But keep and eye on it, you don't want it to boil dry at this point.
• Let it boil about 10 to 15 minutes, then reduce heat to the lowest setting your stove has. Remove the lid and continue to cook, until all water is absorbed and/or evaporated. I recommend tasting the corn, just before you start to cook down the water, and decide if it needs more butter or salt, and if necessary add a bit more to taste. Personally I've never measured the amount. My granny taught me this recipe and she never measured anything. This final cooking stage is very important, you want to cook it slow, to help the natural sugar in the corn start to caramelize a bit. Once the water gets pretty low, you want to keep a close eye on it, and stir often. You'll notice when it's close to done, you'll be scraping sort of a thick juice from the bottom of the pan. (my best quess is this is the caramelized fluid, but also the stuff that you scraped from the ears).