Husk corn, making sure to
If using fresh corn and edamame, parboil for a
Cook the corn in boiling water for 35-45 mins. Preheat the oven to 400\u00b0F. Remove the corn from the pot and drain it well. Brush it with a little herb butter and wrap it with the bacon. Bake it in the oven for about 20 mins or cook it for about 10 mins under the broiler. Serve the corn hot, garnished with the remaining herb butter and sprinkled with parsley.
Cut and scrape corn from cob (juicy corn works best).
Add a little water, the fried bacon (crumbled), sugar, salt and pepper (I use lots of pepper) to reserved grease.
Stir in corn.
Bring to a boil and simmer until corn is tender, adding water as needed.
Fry bacon; set aside.
Leave fat from bacon in skillet.
Hold ear of corn perpendicular to cutting board.
With sharp knife, slice downward, cutting off tip ends of kernels, then scrape milk out of remaining kernels.
Heat bacon fat in skillet.
Add scraped corn and kernel tips.
Fry lightly for 3 minutes, stirring constantly.
Add enough milk to make creamed corn consistency. Add butter.
Cook another 5 minutes.
Add salt and pepper to taste.
Pour in serving dish and sprinkle crushed bacon over all. Serves 6.
Cook the fatback until fried brown. Take meat from pan of grease.
Add corn, cooking until done, stirring occasionally.
If this is too thin and watery, mix 2 tablespoons flour with enough water that when it is added to corn mixture, it will thicken up some.
roth, water, and 4 diced corn tortillas. You can also just
Shuck and silk corn.
In a large bowl, cut corn off the cob, slicing off the top of the kernels.
Scrape the cob to the milky juice.
Melt some butter in a nonstick skillet; pour in corn.
Add enough milk or water to make it soupy.
Add butter and salt.
Cook on medium heat, stirring often.
Cook about 15 to 20 minutes.
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
s ice cream balls are fried, set each aside to drain
Remove corn from cob.
Mix sugar, salt, flour and water.
Add corn and place in skillet with bacon grease. Cook about 20 minutes, stirring often. Before serving, crumble bacon over top.
Fry bacon until crisp.
Discard all but 4 tablespoons of the bacon drippings.
Add corn to frying pan and cook without stirring until bottom is well browned.
Add milk and seasonings, stirring until mixed thoroughly.
Cover and cook over low heat for approximately 10 minutes.
Arrange cooked bacon slices on top and serve.
Fry bacon and save a little grease. Saut onions in grease or butter. Add drained corn and bacon to onions. Cook a couple of minutes to blend flavors.
Heat the oil in a deep fryer to 375 degrees.
Combine the buttermilk and Tabasco in a shallow bowl.
Place corn into buttermilk mixture and turn to coat.
Combine the corn meal, flour, and Essence seasoning. Mix well.
Remove each ear of corn from the buttermilk and place in the cornmeal mixture coating well.
Place on a rack to allow the coating to set.
If needed, coat again with the cornmeal mixture. Carefully drop each ear of corn into the hot oil and fry until golden brown.
Drain on absorbent paper. Serve warm.
Mix cucumbers, corn and onion; fry with bacon grease.
Fry slowly so it does not brown so quickly.
Add salt, pepper and sugar to taste.
Fry about 25 minutes.
Sweet green peppers can also be added if you like.
Cut kernels off fresh corn. Measure 3 cups corn.
In a 10
Over a large cast-iron skillet (or a nice, heavy skillet), cut and scrape the corn off the cobs so that you get the milky corn liquid. Add the onions to the skillet. Turn the heat to high.
Add the bacon drippings and 1/4 cup of the butter to the skillet. Add salt and pepper, to taste. Cook for 3 minutes, browning the corn before stirring. Reduce the heat to medium.
Stir in the milk and continue cooking until the milk is absorbed. Add the remaining 1/4 cup of butter. Cook until the butter is melted and mixed throughout.
Cut kernels of corn off cobs with sharp knife.
Scrape each ear with knife to remove all of corn and milk from each ear.
Melt butter in heavy saucepan or heavy skillet.
Add corn and 1 tablespoon of milk per ear (about 1 cup for 12 ears).
Simmer until tender.
Season to taste with salt and pepper.
(I use white pepper.)
Place bacon slices in skillet and cook until crisp; remove from skillet to cool.
For fresh corn, cut off cob (it is better cut off cream style).
Mix corn, salt and sugar; pour
into bacon drippings in skillet.
Crumble bacon strips into corn.
Add 1/2 cup water.
Cook 15 to 20 minutes over low heat.
Stir often.
Fry bacon in skillet.
Remove bacon and add corn to drippings in skillet.
Crumble the bacon and add to the corn.
Cook over medium heat for 10 minutes, stirring constantly.
Add salt, pepper and sugar to corn mixture.
Add peppers for flavoring, if desired.