GRANDMA'S COUNTRY FRIED CORN

GRANDMA'S COUNTRY FRIED CORN image

Provided by FANNIE MCCOY

Time 1h25m

Number Of Ingredients 10

6 ears of fresh corn on the cob
1/2 c green bell peppers
1/2 c red bell peppers
1/2 c sweet red onion
1 tsp paprika
1 Tbsp sugar
salt and pepper to taste
4 Tbsp margarine
roux mixture :
3/4 c warm water and 1 tbsp all purpose flour

Steps:

1. SHUCK AND DE-SILK THE CORN AND RINSE WELL. CUT CORN FROM THE COBB SCRAPING TO GET IT ALL STARTING AT THE LARGEST END AND FIRMLY APPLY PRESSURE FROM TOP TO BOTTOM, THIS WILL RELEASE THE MILK FROM THE CORN.
2. IN A LARGE BOWL ADD PEPPERS, ONIONS, PAPRIKA, SUGAR, SALT AND PEPPER COMBINE WITH CORN MIXING WELL.
3. IN A LARGE SKILLET MELT MARGARINE AT LOW HEAT, ADD CORN MIXTURE AND STIR.AFTER ABOUT A FEW MINUTES ADD THE ROUX MIXTURE, REMEMBER FRIED CORN IS A RECIPE THAT YOU CAN'T LEAVE ALONE IT REQUIRES LOTS OF STIRRING THAT IS VERY IMPORTANT OR IT WILL BURN.SIMMER ON MEDIUM LOW HEAT FOR ABOUT 1 HOUR. SKILLET CAN BE COVERED WHILE SIMMERING.