Best 3 Mamas Fried Corn Recipes
Mama's Fried Corn is a delectable Southern dish that combines the flavors of sweet corn, savory bacon, and aromatic onions. This classic recipe, passed down through generations, offers a taste of comfort and nostalgia. Our article features two variations of Mama's Fried Corn: a traditional version and a vegetarian alternative.
The traditional recipe starts with fresh corn kernels, sautéed with diced bacon until golden brown. Onions, bell peppers, and garlic add depth and complexity to the dish. Seasoned with salt, pepper, and a hint of sugar, this classic Southern treat is sure to please the entire family.
For those who prefer a meatless option, our vegetarian variation replaces bacon with flavorful mushrooms. Sautéed until tender, the mushrooms provide a savory umami flavor that complements the sweet corn. Bell peppers, onions, and garlic complete this colorful and delicious side dish.
Whether you choose the traditional or vegetarian version, Mama's Fried Corn is a versatile dish that can be enjoyed as a side dish, appetizer, or even a main course. It's perfect for potlucks, picnics, or simply a cozy family dinner. So, gather your ingredients, fire up the stove, and let's create some unforgettable memories with Mama's Fried Corn!
MAMA'S FRIED CREAM CORN
A classic from mama's kitchen, make creamed corn today.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little. Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease. Over medium-high heat, pour in the corn. Fry in the grease and butter mixture. Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes. Add black pepper, to taste. If corn seems too dry, add a little milk or water.
- Serve as a side dish with favorite meal.
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.
MAMA'S SKILLET CORN
Mama used to make this as soon as the fresh corn came in. It is similar to creamed corn in sweetness but the kernels are left whole. A great summertime dish. When my boys whine enough in the winter I will make this with frozen corn.
Provided by mary winecoff
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet.
- Cover and simmer 15 minutes on medium heat, stirring occasionally.
- Combine flour with milk, blending until smooth.
- Stir into corn.
- Cook five more minutes, stirring constantly.
Tips:
- Choose the right corn: Use fresh, young corn on the cob for the best flavor and texture.
- Prepare the corn properly: Remove the husks and silks from the corn, then cut the kernels off the cob.
- Use a well-seasoned cast iron skillet: This will help to create a crispy, golden crust on the corn.
- Heat the oil over medium-high heat: This will help to prevent the corn from sticking to the skillet.
- Cook the corn in batches: Do not overcrowd the skillet, or the corn will not cook evenly.
- Stir the corn frequently: This will help to ensure that the corn cooks evenly and does not burn.
- Season the corn to taste: Salt, pepper, and garlic powder are all good options.
- Serve the corn immediately: Fried corn is best served hot and fresh.
Conclusion:
Mama's fried corn is a delicious and easy-to-make side dish that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a dish that the whole family will love. So next time you are looking for a quick and easy side dish, give Mama's fried corn a try. You won't be disappointed!
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