About fried corn fried corn that's the best declared ernest parker mother used just enough grease to season that fresh corn that and a l...
About fried corn fried corn that's the best declared ernest parker mother used just enough grease to season that fresh corn that and a little salt and pepper nanny taylor jones who lived to be 103 years old and had a gorgeous lifetime view of paris mountain south carolina was famed for her fried corn it was the country butter she put in it that's what made it so good said her daughter liv Dabney my sister-in-law and a superb cook in her own right for fried or creamed corn mountain people insist on white corn north carolina's beth tartan quoted her chemistry professor the late charles higgins as saying yellow corn was good only for horses
in my experience there are two key elements necessary to producing a delicious dish of fried corn, first make sure you buy a superior sweet corn variety such as the traditional silver queen are the new super sweet varieties second and almost as important use precision when milking the ears of corn if you use a corn cutter try to slice off only the tips of the grains then use a sharp table knife to scrape the milk into your bowl a better way is to use a sharp knife to slice open the corn tips lengthwise on each row called cream style cutting then use a spoon or the back of a knife to scrape out the corn milk
YOU'LL NEED:
10 large cobs, fresh corn
1 stick butter
3 tablespoons canola oil
2 tablespoons sugar
1 teaspoon flour
1/2 cup milk
salt/pepper
HOW TO MAKE:
in a large skillet, heat butter and oil over medium-high heat until hot.
in a bowl, shave the corn from the cobs with a sharp chef's knife. with the back of the knife, firmly scrape the cobs over the bowl to extract as much milk from the corn as possible. then add milk, flour, sugar, salt/pepper (to taste) to bowl and stir to combine. pour the corn mixture into the hot butter and oil in the skillet being careful not to splash yourself. cook, continually stirring until corn is tender, broken down and creamy, about 15 - 20 minutes
