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Sunday Fresh Fried Corn

Source of Recipe

From "Sweetie Pie's Cookbook" by Robbie Montgomery


Recipe Introduction

"When I was growing up, I ate food that was in season, not because it was the 'in' thing to do, but because that's just how it was. No one expected to get corn or strawberries in the wintertime. For us, dishes like fried corn were a treat because you couldn't get the corn but for a few weeks out of the year. I used to beg my mom to make this dish as much as possible when the corn came in, so I'd offer to shuck corn and cut the kernels off the cob if she'd fry it up. That was our arrangement. Fried corn on its own is tasty; adding onion and pepper steps it up a notch. However you do it, it's important to keep stirring the corn mixture when it's in the skillet so that you get the most golden crusty goodness. It takes a little time, but it's worth it. My favorite way to eat fried corn is alongside fried green tomatoes, but it's also wonderful with fried chicken, meatloaf, and mashed potatoes."

List of Ingredients

◦  4 ears corn, shucked
◦  ½ small onion, chopped
◦  1 small green bell pepper, cored, seeded, and chopped
◦  ½ teaspoon salt
◦  ½ teaspoon ground black pepper
◦  2 teaspoons sugar
◦  1 teaspoon all-purpose flour or cornstarch
◦  3 tablespoons corn oil or bacon grease


Recipe

Cut just enough from the bottom of each ear of corn so that you can hold it upright without it wobbling. Using a sharp knife, cut the kernels off the cob from top to bottom. Repeat with all the ears and put the kernels in a bowl. Using a spoon, gently scrape down the cobs to release some of the milk into the bowl. Add the onion and bell pepper and mix well.

In a small bowl, whisk together the salt, pepper, sugar, and flour and add it to the corn kernels. Mix well to coat the kernels.

Heat the oil in a large skillet over medium heat until very hot but not smoking, stir in the corn mixture, and cook for 1 to 2 minutes. Stir, and continue to stir every 1 to 2 minutes for 15 to 20 minutes, so that all of the corn gets a chance to get browned and crispy. Serve immediately.


Serves 4