**Fried Cream Corn: A Sweet and Savory Southern Treat**
Fried cream corn is a classic Southern dish that is both sweet and savory. It is made with fresh corn kernels that are coated in a creamy batter and then fried until golden brown. The result is a delicious and addictive snack or side dish that is perfect for any occasion. This article provides two recipes for fried cream corn: one that is made with fresh corn and one that is made with canned corn. Both recipes are easy to follow and result in a delicious dish that the whole family will enjoy.
FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA
Provided by Emeril Lagasse
Categories main-dish
Time 45m
Yield 6 first-course servings
Number Of Ingredients 29
Steps:
- Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
- In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
PAN-FRIED RED SNAPPER FILLET WITH CORN CREAM CREOLE SAUCE
Steps:
- In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
- Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
- Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.
- Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.
FRIED CREAM CORN
My grandmother made the best fried corn I've ever had. I had her recipe of fried cream corn. They are so delicious and tasty. My family loves it.
Provided by Lisa Johnson
Categories Vegetables
Time 1h
Number Of Ingredients 6
Steps:
- 1. Peel corns and wash and scrub the corns. In a large saucepan and cut the corn off the cob and scrape corn milk off the cob. Put 1 1/2 cups water in corn mixture and bring to a boil and reduce to low heat and cover. Cook for 45 minutes until tender. Put butter in a skillet until melted. Put the flour in melted butter and mix well. Put the corn mixture in a skillet and add milk, salt and pepper. Cook for 30 minutes until thickens.
FRIED CREAM CORN
This cream corn recipe brings back childhood memories! These classic flavors are sweet and rich, perfect for summer. It is delicious and creamy, but the corn itself is still crisp and fresh like it's off the cob. Savory bacon with the sweet corn is a beautiful combination.
Provided by Dorothy Rose
Categories Vegetables
Time 50m
Number Of Ingredients 8
Steps:
- 1. Brown the bacon in a cast iron pan or heavy skillet on medium to medium-high until browned.
- 2. While the bacon is cooking, in a large bowl mix the corn salt, black pepper, sugar, and flour. Stir until mixed.
- 3. Remove the bacon from the skillet and set aside.
- 4. Add the corn mixture and cook stirring occasionally to keep from sticking.
- 5. Halfway through, about fifteen minutes, add the half-and-half, and butter and cook another few minutes before adding the bacon.
- 6. Add the bacon and cook another five minutes the bacon becomes heated again.
- 7. Serve with your favorite meat, green vegetable, and bread. Enjoy.
MAMA'S FRIED CORN (CREAM STYLE CORN)
My mother made this for us in the early morning for breakfast before we went to work in the fields at 6:00 AM. She would also make a large pan of Biscuits and fried pork Chops if we had them to go with it. We would go into the field pull & shuck the corn so she could cook it very early, to keep us going till lunch at noon. If...
Provided by Rose Mary Mogan
Categories Vegetables
Time 40m
Number Of Ingredients 7
Steps:
- 1. Shuck corn by removing the outer green leaf layers.Wash corn & remove as many silks as possible.Using a large bowl, Cut corn from each ear of corn by running knife down the length of each ear of corn with a sharp knife removing the kernals as you glide knife down each ear of corn. Then run knife down the sides of corn a second time to remove the milk from the cob;
- 2. Season with salt & pepper, Add sugar, flour, slightly beaten egg and milk or water. Stir thourgly to combine.
- 3. Heat oil in a large cast iron skillet, and when oil is hot, carefully add the corn mixture.Lower the heat, and stir constantly to prevent scorching: cook about 12 to 15 minutes. Remove from heat and serve immediately.
- 4. Note: This was one of our favorite hearty breakfast meals during the spring months when the corn was ready to pick. We worked hard in the fields chopping cotton, and needed a hearty breakfast to tide us over till lunch time. Mama made all of this on a wood stove in the wee early hours so we could get to the fields by 6:00 AM.Recipe is in my cookbook in a section called Mama's Recipes.
- 5. I added sweet red bell peppers to this one not only for color but for the sweet flavor of the peppers.
~ FRIED CORN, CREAM & BACON ~
This is one of my favorite ways to use delicious fresh sweet corn when it comes in season. It is my husbands absolute favorite. The corn I bought the other day could not have been any better for this. It's like eating candy! My Grandma used to make hers similar, although she never used the heavy cream. Actually I think she used...
Provided by Cassie *
Categories Other Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- 1. In my cast iron skillet ( 9 inch ) fry bacon and reserve 3 -4 tablespoons of the drippings. Drain bacon and crumble. In the drippings, add the onion and garlic and cook over med heat until tender.
- 2. Add the corn saute, stirring often for about 7 minutes or until tender. Make sure you don't scorch it. Set aside and make the cream.
- 3. In another skillet, over medium heat, brown the flour, stirring often, not to burn. About 4 minutes.
- 4. In a 2 cup measuring cup, measure out 1 cup of half and half and to this add 3/4 cup cream. Stir. Slowly whisk the cream mixture into the flour, smoothing out any lumps. Cook until starting to thicken and bubble.
- 5. Return corn to burner over medium heat, pour the cream mixture over the corn and stir to evenly distribute. Cook for another 4 - 5 minutes. If too thick for your taste, thin out with more half and half. Stir in bacon, basil, nutmeg, butter, salt and pepper. Taste and add more salt if needed.
- 6. Time to enjoy this delicious side dish. As I said before, I could make a meal out of this, with a side of yummy corn bread.
Tips:
- Use heavy cream with at least 36% fat content. This will help the corn mixture to thicken and become creamy.
- Be sure to drain the corn well before adding it to the pan. This will help to prevent the corn mixture from becoming watery.
- Cook the corn mixture over medium heat, stirring constantly. This will help to prevent the corn from burning.
- Add the cream cheese a little at a time, stirring until it is well incorporated. This will help to prevent the cream cheese from curdling.
- Season the corn mixture with salt, pepper, and garlic powder to taste. You can also add other seasonings, such as chili powder or cumin, to taste.
- Serve the fried cream corn immediately, while it is still hot and bubbly.
Conclusion:
Fried cream corn is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover corn, and it can also be made with frozen corn. Fried cream corn is a versatile dish that can be served with a variety of main courses, such as chicken, fish, or steak. It can also be served as a side dish for a potluck or picnic. No matter how you serve it, fried cream corn is sure to be a hit!
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