Best 7 Mamaws Fried Corn Recipes

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**Mamaw's Fried Corn: A Southern Delight**

Get ready for a taste of the South with Mamaw's Fried Corn! This classic dish is a staple at potlucks, family gatherings, and summer cookouts. With its sweet and savory flavor, tender kernels, and crispy exterior, it's a guaranteed crowd-pleaser. Our collection of recipes offers variations to suit every taste, from traditional to spicy to creamy. Whether you prefer fresh, frozen, or canned corn, we've got you covered. So grab your skillet and let's fry up some corn!

**Recipes Included:**

1. **Classic Mamaw's Fried Corn:** This recipe stays true to the traditional Southern method, using fresh corn, butter, salt, and pepper. It's a simple yet delicious side dish that pairs perfectly with grilled meats, fried chicken, or fish.

2. **Spicy Fried Corn:** For those who love a little heat, this recipe adds a kick of spice with diced jalapeños and cayenne pepper. It's a great option for those who like their corn with a bit of a bite.

3. **Creamed Fried Corn:** If you prefer a creamy and rich corn dish, this recipe is for you. It uses heavy cream, butter, and cream cheese to create a luscious sauce that coats the corn kernels. It's perfect for serving over biscuits, toast, or cornbread.

4. **Bacon Fried Corn:** Bacon lovers, rejoice! This recipe combines the flavors of bacon, corn, and onions for a smoky and savory side dish. The crispy bacon bits add an extra layer of texture and flavor that will have everyone coming back for more.

5. **Cheesy Fried Corn:** Cheese enthusiasts, get ready to indulge! This recipe incorporates shredded cheddar cheese into the fried corn mixture, resulting in a cheesy, gooey delight. It's perfect for those who love their corn with a cheesy twist.

No matter which recipe you choose, you're sure to enjoy this Southern classic. So gather your ingredients, heat up your skillet, and let's get frying!

Let's cook with our recipes!

MAMA'S FRIED CREAM CORN



Mama's Fried Cream Corn image

A classic from mama's kitchen, make creamed corn today.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 6

1/2 stick butter
12 ears fresh corn
4 slices thick slab bacon
freshly ground freshly ground black pepper
optional milk
optional water

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



Mama's Fried Corn image

Just a fun twist to your everyday frozen corn. I serve up a dish of vegetables with every dinner. Living in Ohio, we don't have "fresh" vegetables available all year round. We have a garden, and grow a lot of our vegetables in the summer. I then freeze or can as much as I can to get us through to next season. What I don't grow,...

Provided by Megan Todd

Categories     Vegetables

Time 25m

Number Of Ingredients 5

16 oz corn kernels, fresh (or frozen)
2 clove garlic, roasted
1 large onions, vidalia, diced
1 Tbsp italian seasoning
2 Tbsp butter

Steps:

  • 1. Steam corn until cooked. Corn will be hot, but firm, not soft.
  • 2. In medium skillet, add butter and melt over medium heat. Add diced onions, steamed corn, and roasted garlic, & Italian seasoning. Cook until onions are transparent, and corn is just lightly brown.
  • 3. Serve with your favorite dinner. Even goes well as a side dish to a pot luck!

MAMAWS FRIED CORN



Mamaws Fried Corn image

My grandmother made this corn for me as it was my favorite. She never measured anything so I don't know measurements. She passed away in 1972. She never wrote recipes down and I sure wish she had done that. I miss her so much.

Provided by Debbie Caudill

Categories     Vegetables

Time 40m

Number Of Ingredients 3

6 - 8 ears of corn on the cob
bacon grease
butter

Steps:

  • 1. Cut the corn off the cob and the use the back of the knife to run back over the cob.
  • 2. In a cast iron skillet start melting the butter and add the corn and a little salt.
  • 3. Add just about 2 teaspoons of bacon grease. Stir well and bring to a boil. Turn heat to med low and let simmer till tender about 10 to 15 min.

MAMAW'S CHICKEN AND RICE CASSEROLE



Mamaw's Chicken and Rice Casserole image

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Provided by katiefbenham

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
  • Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
  • Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g

MAWMAW'S SIMPLE FRIED GREEN TOMATOES



Mawmaw's Simple Fried Green Tomatoes image

My grandmother's fried green tomatoes were famous in our community. The recipe is so simple, but the results are delicious!

Provided by HeyGoodLookin

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 45m

Yield 8

Number Of Ingredients 6

4 firm green tomatoes, cut into 1/4-inch slices
1 quart ice water, or as needed
1 cup canola oil, or as needed
2 cups self-rising cornmeal
2 cups all-purpose flour
salt to taste

Steps:

  • Place tomato slices in a bowl of ice water; soak for about 5 minutes.
  • Heat about 1/2 inch of canola oil in a large skillet over medium-low heat.
  • Combine cornmeal and flour in a bowl.
  • Remove tomato slices from ice water, one at at time, and coat lightly in the cornmeal mixture; shake off any excess. Place in the hot oil.
  • Cook tomato slices, working in batches, until edges are golden brown, about 4 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate. Sprinkle lightly with salt.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 54.3 g, Fat 3.8 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 0.5 g, Sodium 14.6 mg, Sugar 3.1 g

MAMA'S FRIED CORN (CREAM STYLE CORN)



Mama's Fried Corn (Cream Style Corn) image

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

8 ears young fresh corn (shucked)
4 Tbsp bacon fat or canola or vegetable oil
1/2 c milk or water ( mama called it sweet milk)
1 1/2 Tbsp all purpose flour
1 Tbsp sugar
1 large egg, slightly beaten
1/2 tsp each salt & pepper

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.

MAMAW'S SOUTHERN BUTTERMILK CHICKEN



Mamaw's Southern Buttermilk Chicken image

This recipe was given to me from a friend's housekeeper, who was kind to share it with me. It was passed down through her family. Chicken would be fried early in the morning or night before, then placed in the oven to finish while at church, then served for Sunday lunch. It is the best fried chicken around! Love and thanks, Maxine!

Provided by Jan Fair Seymour Pokk

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 9h50m

Yield 10

Number Of Ingredients 12

1 (3 pound) chicken, cut into 8 pieces
2 quarts buttermilk
2 tablespoons hot pepper sauce (such as Tabasco®)
2 tablespoons crushed garlic
2 cups vegetable oil for frying
3 ½ cups all-purpose flour
1 ½ tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground dried sage
1 tablespoon paprika
1 tablespoon garlic powder

Steps:

  • Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
  • The next day, preheat oven to 325 degrees F (165 degrees C).
  • Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
  • Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.
  • Bake uncovered in the preheated oven for 1 hour.

Nutrition Facts : Calories 514.1 calories, Carbohydrate 53.8 g, Cholesterol 74.4 mg, Fat 20 g, Fiber 1.9 g, Protein 28.7 g, SaturatedFat 5.3 g, Sodium 970.5 mg, Sugar 11.8 g

Tips:

  • Use fresh corn on the cob for the best flavor.
  • If you don't have fresh corn, you can use frozen corn kernels. Just thaw them before using.
  • Be sure to drain the corn well before frying it. This will help prevent the corn from splattering.
  • Use a large skillet or griddle to fry the corn. This will give the corn plenty of room to spread out and cook evenly.
  • Don't overcrowd the skillet or griddle. This will also prevent the corn from cooking evenly.
  • Cook the corn over medium heat. This will help prevent the corn from burning.
  • Stir the corn frequently while it's cooking. This will help ensure that the corn cooks evenly.
  • Season the corn with your favorite seasonings. Some popular options include salt, pepper, garlic powder, and onion powder.
  • Serve the corn hot. It can be enjoyed on its own or as a side dish with other meals.

Conclusion:

Mamaw's fried corn is a delicious and easy-to-make side dish that is perfect for any occasion. With its simple ingredients and flavorful seasonings, this dish is sure to please everyone at the table. Follow these tips and you'll be able to make perfect fried corn every time.

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