Best Msdelores Fried Corn Off The Cob Just Like Grandmas Recipes

Ms.delores

Provided by Diana in Atlanta

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

5 cups fresh corn or 5 cups frozen corn
6 slices bacon (I prefer sliced jowl) or 1 slice fat, back
1 cup water
3 tablespoons sugar
2 tablespoons cornstarch or 2 tablespoons flour
2 salt and pepper

Steps:

Begin cutting corn off the cobb in a soft downward motion. After cutting corn scrap cobb for excess corn.
Fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet.
Add the corn, salt, pepper 3 tbl spoons of sugar and cornstarch or flour to the fat.
Add water as needed stir occasionally.
Sauté everything together for about 20 minutes or until the vegetables are tender.
Add the fresh corn and crumble the cooked bacon over the top.
Continue cooking for an additional ten minutes.
Serve while hot.

Nutrition Facts : Calories 526.1, Fat 19.1, SaturatedFat 5.7, Cholesterol 23.1, Sodium 334.9, Carbohydrate 87.4, Fiber 8.3, Sugar 18.8, Protein 13.8

Better Than Grannie's Creamed Corn image

Provided by Alton Brown

Categories side-dish

Time 20m

Yield 3 cups

Number Of Ingredients 10

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

Steps:

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.