Best Fried Creamed Corn Recipes

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).

CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON

Steps:

• Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
• Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
• Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
• Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
• Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.

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.

FRIED CHICKEN WITH "CREAMED" CORN AND QUICK COLLARD GREENS

Steps:

• For the fried chicken: Bring 8 cups water, 1 cup of the salt, the peppercorns, sugar, bay leaves, garlic and onions to a low boil in a large pot. Remove from the heat, add 8 cups crushed ice and stir until cool. Taste to check if it is too salty, adding more water if necessary. Add the chicken to the brine and refrigerate for 6 hours.
• For the "creamed" corn: Allow yourself a large working surface. Cut the corn kernels off the cobs, moving slowly as they have a tendency to fly everywhere. Using the back of your knife, scrape the cobs to extract the "milk" into a bowl.
• In medium saute pan, heat the olive oil until almost smoking. Add the onions and cook until lightly caramelized. Add the corn kernels and "milk" and cook until tender, 5 to 7 minutes. Remove from the heat.
• In a blender, pulse half of the corn with the stock to achieve a coarse consistency. Return the mixture to the pan with the remaining corn and heat through, reducing until desired thickness. Season with salt and pepper.
• In a 5-quart Dutch oven (or similar pot), heat the canola oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• In a medium mixing bowl, combine the flour, the remaining 2 tablespoons salt, the cayenne, celery seeds, paprika and ground black pepper. Pour the buttermilk into another medium mixing bowl.
• Remove the chicken from the brine and pat dry. Designate one hand the wet hand and one hand the dry hand. Working one at a time, dredge each breast in the flour mix (dry hand), then in the buttermilk (wet hand) and then back in the flour mix (dry hand). Shake off the excess flour and put the chicken on a plate to dry. Repeat with the remaining breasts.
• Carefully place the chicken breasts, one by one, into the oil in the Dutch oven and cook for about 5 minutes, moving the pieces occasionally to avoid sticking. Turn over and cook until golden brown and an internal temperature of 180 degrees F, about 10 minutes. Transfer to paper towels to rest for 5 minutes.
• For the quick collard greens: Heat the olive oil in a medium saute pan over medium-high heat. Add the onions and cook until caramelized. Add the sherry vinegar and sugar and cook for 1 minute. Deglaze with half of the stock, reducing for 2 minutes. Add the collards in two batches and saute for 3 minutes, stirring occasionally. Add the remaining stock and season with salt and pepper.
• Serve the chicken with the collard greens and corn.

PAN FRIED BLUE CORN COATED RED SNAPPER WITH GREEN CHILE AIOLI AND CREAMED KALE

Steps:

• Green Chile Aioli: Combine all ingredients in a blender and blend until smooth.
• Red Snapper: Season the eggs lightly with salt and pepper. Place the eggs, flour, and cornmeal in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge both sides lightly in the cornmeal and shake off any excess. Saute for 3 minutes on each side and drizzle with the red pepper sauce. Serve immediately, garnished with green chile aioli.
• Creamed Kale: Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

CREAMED CORN AND FRIED ONION CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Grease a 7 inch square baking pan or casserole dish. Spread the cream cheese on the bottom of the pan. Top with corn, pressing the corn into the cheese. Season to taste with salt and pepper. Spread the onions evenly over the top. Bake for 30 minutes.

CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON

Steps:

• Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
• Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
• Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
• Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
• Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.

STIR-FRIED CHICKEN WITH CREAMED CORN

Steps:

• In a small bowl, mix the chicken with the soy sauce, the sesame oil and the wine. Put the peanut oil into a deep skillet or wok, preferably nonstick, and turn heat to high. Drain chicken. When oil is hot, add chicken to skillet, and cook, undisturbed, until bottom browns, about 2 minutes. Stir once or twice, and cook 2 minutes longer. Turn the heat down to medium-low.
• Add the garlic, the ginger and the chili to the skillet, and stir; 15 seconds later, add the creamed corn and the corn kernels. Cook, stirring occasionally, until heated through, 3 or 4 minutes. Garnish, and serve over white rice.

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.