Fresh Fried Corn (Shucking, Silking, Cooking, and Freezing)
Lay out a table with every dish imaginable, absolutely everything under the sun, and if there is fresh fried corn on that table, 
you’ll know where to find me.
There is nothing in this world like the flavor of fresh corn, shucked and cut off the cob and cooked up in a skillet. No matter how hard companies may try (and I do appreciate their efforts!), no frozen or canned corn can even come close. The taste is night and day, as if it were two different vegetables entirely.
When we were little, shucking corn was a family affair. Mama would put a few buckets on the front porch and we’d each get our own brush and then everyone would set to work. We’d shuck a few bushels (at least) and she’d set to cutting it off the cob and cooking it up for everyone. I remember being able to have all the corn we wanted at dinner but it seems now that I’m grown and have my own family, I can never have such bounty. No matter how much I make, we always want more.
If you don’t grow your own corn and aren’t lucky enough to have a neighbor who does, keep an eye out on your grocery stores for a sale. Often times you can find ears four or five for a dollar. I snatched up eight ears recently when Piggly Wiggly had them for twenty five cents an ear. I just love Piggly Wiggly. The old folks call it Hoggly Woggly.
You’ll need fresh corn, a stiff brush, a bit of margarine, salt, pepper, and water.
If you were raised right, you’ll need bacon grease 
.
If you weren’t raised right, there is nothing wrong with converting now.
For the brush, you can just get a nice stiff dish brush, it’ll do just fine. Mama says back in the day no one bought their corn silk brush. The Fuller Brush man would go door to door and he’d give you one in hopes you’d order some things from his catalog. They sold brushes, brooms, and cleaning supplies and such.
Peel back the husks on your ear of corn..
Like so
Remove what silks you can with your hand.
Then take hold of all of the husks at the base and…
Break it off.
If kids are watching, you should make a big GRRR sound when you do this and act like you are straining really hard. It will impress them, honest.
Here is our almost ready ear of corn. There are a few silks left on it that we need to get at though.
If you take your stiff brush and just brush against the directions of the silks, that should do the trick. You may have to grab at a few and pull them off. If a few end up in your corn, the world won’t end. In fact, you won’t really notice because once you taste this, I doubt you’ll find time to draw breath again until you are done devouring as much as you can possibly fit onto your plate.
But maybe that’s just me.
Here is our corn. It wants to be cooked. It wants us to eat it. It wants to make us happy.
Good corn.
I am using eight ears and it was enough for four of us to have generous helpings of. However, I could have used sixteen ears and we would have eaten all of that, too. I know I keep going on and on about that but I’m stressing a point here.
Did I mention how much I love fried corn?
This is one of my favorite super-sharp knives and if you think it is awkward trying to hold a super sharp knife, an ear of corn, and focus and photograph at the same time, you’re right on the money. Bear with me.
Take each ear and stand it up like so. Run your knife blade down the side to cut the kernels off. HOWEVER, you don’t want to cut them off right at the ear, you want to leave a bit of the kernel bottom on the ear for the scrapings. The scrapings are what is going to give our fried corn it’s body. So basically, try to cut about 3/4 of the kernel off but leave the rest.
Mama likes to place her ear of corn in the center of an angel food cake pan and then cut the kernels off and scrape it. The center of the pan helps hold the ear and the kernels and scrapings fall right into the pan below. I would do this if I ever actually used an angel food cake pan enough that I didn’t have to go hunt it down when I wanted to shuck corn. Angel food pan = tube pan.
Kernels cut off, ready to scrape!
See how all of the little holes in the cob are filled? In the next picture you’ll know what I’m talking about better.
Take the blade of your knife and scrape down the corn cob. See how the holes are empty now?
We’ve gotten all of that good pulp out of there.
If you have stuff all over your hands like I do, you’ve done good!
Here is our corn all ready to go!
I know this smells good but you don’t want to eat it now. This is due to reasons which I do not feel need documenting on a food blog. Trust me on this.
Cook
Corn
First.
Now, in a large skillet, put about two tablespoons of butter or margarine and a tablespoon or so of bacon grease.
Add your corn and about a 1/2 cup of water.
How much water you end up needing is really dependent on your corn. Some corn will be starchier and need more, some corn will be thin and actually need thickening. For my corn here, I actually ended up needing a cup of water. If your corn ends up looking a little thin, you can stir in a tablespoon of corn starch or flour in with two or three tablespoons of water (mix it up pretty well) and then add that to your corn.
Salt and pepper to taste. This is always a very personal thing. I am using about 1/2 tsp pepper but if you prefer a more peppery corn, by all means add more!
I added about 1/2 tsp salt too. These are good starting points but most people add more.
In general, if you are preparing a meal for guests you should always under-season and then allow them to season their food to their personal taste.
Bring that to a bit of a boil and then lower the temperature of the stove eye to allow it to just simmer. Stir it often and cook for about thirty minutes.
One of my reader’s (Hey Dianna!) posted a comment back when I announced that I was getting a new kitchen with a house attached and asked me what I meant by stove eyes.
Dianna: OK. I gotta ask. What do you mean your stove has five eyes? I’ve never heard of a stove having eyes. You also said, “turn off the eye” in your Sweet Tea post. Is my stove watching me?
Okay, this was an eye opener for me! I had to call Mama and ask her what else they could possibly be called. She informed me that in other places they refer to them as “burners”. I’ve always heard them called eyes. I know, I really do need to get out more.
Yum, YUM, YUM!!
I could just dive into a vat of this, I swear.
This is a photo from last summer of a bushel of corn after I had shucked it. I put up three bushels last year.
Fried Corn
- Fresh ears of corn (I am using eight for this)
- margarine
- salt and pepper
- water
- bacon grease (optional but oh so good)
Shuck and remove silks from corn. Cut kernels off cob with a sharp knife, leaving about 1/4 of the kernel. Scrape cobs clean with the blade of the knife. Place about 2 T margarine and 1 T bacon grease in skillet. Add corn and corn pulp. Season to taste with salt and pepper. Add 1/2 cup water (more if needed).
Bring to a slight boil, stirring constantly. Reduce heat to simmer and continue cooking and stirring for about thirty minutes.
If putting this up for the freezer, just cook about half way through and then cool and place in freezer bags or containers and label. Thaw when ready to use and cook for half an hour just as described above.
Who needs watchdogs?
This is Henry. He is one of our squirrels.
Watching Henry from the sun room is one of Daz’s favorite activities now.
If squirrels ever try to take over the world, I think we have a pretty good early warning system. Unless..
…it’s Thumbcat’s shift.
We’re officially living in our new house but the unpacking may take a few weeks due to the fevered schedule at school as the year comes to a close. I ache for summer break!
It’s wonderful to be able to walk into the kitchen and look out over my gardens each morning, especially now that we live in a house big enough that me walking into the kitchen and making coffee doesn’t wake everyone! I’ve had a wonderful time walking around the yard, getting to know the place a bit. My heart is in flowers right now. I want them everywhere and I’m doing my best not to be heartsick that I can’t afford more! ~grins~
I have a few small pots on the front porch (they really need to be bigger to be in better proportion but you work with what ya got!) and another small pot on the back porch. Katy picked out a geranium and we have it sitting at the top step. I am longing for overflowing baskets of flowers and ferns around my doorway but am going to be content that I have the doorway to begin with!
I hope you are all having a wonderful week and thank you all so much for the emails and comments. I cannot tell you enough how much I love reading over the comments throughout the day. Two more weeks til school is out and I can devote a little more time to responding!
In my next post, I’m going to tell you all about my move, what I fed everyone, and a little more about the new town we live in now. I did the tutorial on Jiffy Poke cake, too, so I’ll bring that to you soon as well!
I am so very grateful to each and every one of you for taking the time out of your busy lives to read my ramblings!
Gratefully,
Christy
P.S. I have a name for my new home, and a neat story behind it. I’ll tell ya soon! It really did name itself but a reader had a hand in letting me know that!
I wish you enough sun to keep your attitude bright no matter how gray the day may appear.
I wish you enough rain to appreciate the sun even more.
I wish you enough happiness to keep your spirit alive & everlasting.
I wish you enough pain so that even the smallest of joys in life may appear bigger.
I wish you enough gain to satisfy your wanting.
I wish you enough loss to appreciate all that you possess.
I wish you enough hellos to get you through the final good-bye.
– Author unknownContributed by Southern Plate reader, Jay. To contribute your uplifting or positive quote, please click here.
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Hey. this is Blair’s mom from Brookhill. I wanted to thank you for putting my fruit from Teacher Appreciation in a bowl of ice last week. Sorry I had to leave to get to the Middle School for another dropoff. I didn’t realize that you were moving to another city. Madison! I will miss you and Brady. (Katy, too) I hate you’re leaving Brookhill. We will miss you and your talented and crafty self! I’ll miss you and your “lost my sanity” on your van. Ha. We’ll still keep in touch through “Southern Plate”!!!!Bye old neighbor. See you at Field Day on Friday and AR Day and all of those other days that are so crammed in the last two weeks! Yikes. I need some chocolate! And a diet coke!
Kim Hays
It’s killing me to even think about all of the people I am leaving. I told Ricky that he and Katy are going to do just fine but its going to be a big adjustment for me and Brady. Brady seems to be doing great though and he is such a social kid, I think he’ll have a slew of friends before school even starts.
As for me, I’m a bit more stubborn. I want my old friends! Madison is where I grew up but it is nothing at all like the town I knew. When I graduated, there were 150 in my class. Someone told me last year’s graduating class was close to 1500. ~blinks~.It says something when you are driving around the very place you learned to drive in and can’t find your way anymore!
The thing that has made me the saddest is going into a grocery store and knowing I won’t see anyone I know.
I knew just about every face at Brookhill and ran into neighbors and friends all the time just hopping into Wal Mart.
I’m twenty minutes away but in another world here in Madison.
Its all good, just gonna take some time, I know.
I feel like I don’t know a soul in my hometown. You really can’t go home again.
So I’ll just focus on the good points. I love our new home, everything about it, and the kids are having fun running around such a big house.
I hope to have a big party for the kids and eatin’ fest for all of our friends and neighbors from back home this summer so we HAVE to keep in touch! Sissy has to come, too! AND your Mama!!
Christy
And Kim, I have a theory. I think all of these end of the year activities that are so much work for the parents are set up to make us look forward to summer more. Either that or they are trying to kill us.
Personally, I’m about to grovel for an early dismissal!
Uncle! uncle!!!
Girl, tell me!! I am about to die! Between two schools and Grayson. Yikes. He is starting Little Tots this August, and then I’ll have 3 schools! I didn’t see you at the graduation last night. Talking about summer……the only good thing is the no homework and sleeping a little later. -because after about 2 or 3 weeks, the kids will be fighting like crazy and “BORED” and driving us nuts –then we’ll be ready for them to go back. Ha. Changing field day has messed me up -big time. I was helping AMS on Monday for their Athletic Banquet. And I am hearing that a lot of parents can’t come on Monday. Oh well…..I know it had to do with the rentals. If Monday works out and it really is 72 and partly sunny – then it may be WONDERFUL! See ya then!
My mamaw used to make the best fried corn. We ate it on biscuits. YUM!!! Sometimes that would be supper at her house. Just corn and biscuits, sliced tomatoes and sweet tea. I sure do miss those kinds of meals.
Oh LAWD, you just made my mouth drop open with longing!!! Bless your mamaw, she was one smart lady!
Hey! I too am from Alabama, the capitol of that great state. I moved to Florida or as we call it where I’m located LA (lower Alabama). I too used to call them eyes, and hadn’t a clue that they were called anything else, until…..I bought a new house and I was telling my co-worker about my new stove that is a glass top and said somthing about the eyss, he asked me what the hayell- I was talking about. That very day I learned to call them burners, as not to embarass myself anymore. Living in a tourist town a wonderful Destionation, get the hint there!? I live and work around people from all areas of the country and have learned so many things, even living here I have lost most of my southern drawl, but I still am proud to be southern and love this site! I get my daily back home Bama fix daily by visitn’ this site when I can’t go home for a bit. Keep up the good work for all us who can’t be back in Alabama the Beautiful.
Girrrrrrrl, you are in my favorite place on earth. Holler at me anytime you need a Bama fix and I’ll need you to hum its a small world to keep me dancing when things get hairy! lol
thank you for reading and for your kindness! Alabama really Is beautiful, isn’t it?
~sighs contentedly~
I just thought I’d tell ya, I’ve only lived in florida for 7 years, my hubby is a local, but lived in Alabama with me for years before I wanted to move here. I love my Alabama, born, raised in Montgomery (OMG has it changed, could it get any worse)moved 20 minutes north of Montgomery when I married, m and had both my children there. My family still lives there and I visit often. I miss most when my family calls says they are getting snow (not often but does happen). I love Destin, the school systems here are great, I have a great job, and my children are thriving here also, but I miss the closeness of my family and friends and those souther football games (Waaaaaaaaaaar Eagle, HEY!) Thanks for the recipes, I made the M&M bars the other night and my family loved them, making the pecan pie muffins tonight!! When you come for a visit, holla’ at me, I know the good boats to fish on and cheap, free and other cool places to go when on vacation and places not cool for the kiddos and anything else you need to know that a local would know. I read every day so holla, girl!
Ooooh I love M &M bars and pecan pie muffins!!! Destin is our beach of choice whenever we go so I’ll definitely holler at you if we make our way there! Its so much less populated than Panama city and such!
I bet you have a gorgeous view!!!!
I’m a TN girl and I’ve always called the burners “eyes” also.
It never would have occured to me to call them anything different either.
LOL!
I’m glad I’m not alone!!!!
I was like…umm, what else would they be?
I have no clue!
Fried Corn…YUMM
I always dice an onion and saute that in the bacon drippings before adding the corn…then the corn and OH MAN>
I remember as a kid my yankee relatives would come and visit and take six packs of piggly wiggly brand cola home as souvenirs to their friends. They thought it was a HOOT.
When we lived in VA the last few years they have a grocery store chain called FARM FRESH. Like many grocery stores they had a brand too called Farm Fresh.
We sent a few boxes of FARM FRESH DIAPERS to my yankee family…they LOVED it and thought we had them specially made as a joke!
I love my south. I miss my south…esp since we’re in Washington State now. I have to get my grits by the case when I visit my family! OH the humanity!!! I can’t even get Texas Pete here, that’s going on my list for the visit in July
I lived in Milton fL otherwise known as L.A. (lower alabama) for all practical purposes.
abby
That is SO FUNNY about the diapers! LOL
Your corn sounds heavenly, too!! I love onions! LOVE LOVE LOVE!!
You GOTTA Try these grits they still grind with the stone mill in Tennessee. Falls Mill is the name of the place. They ship grits, too. Expensive but OH WOW, grits like they were meant to be! Fresh ground by a water driven mill!!
Can’t get Texas Pete????? Oh wow…are they not even civilized there??!?!? (kidding!)
I want to do a yankee outreach program one of these days, I’ll put you on my list of benefactors! lol
Gratefully,
Christy
Abby,
I can’t believe I found someone else from Milton, FL on this site. I live in Huntsville, AL now, not far from Madison. LOVE this site and Christy’s recipes. I love to cook and was raised right (using bacon grease.) The firt time my sister-in-law visited my husband and me after we were married, she asked, “Do you use that dirty grease in everything you cook?” (Gotta know their family is from N.Y.!) One of the ladies in the law office I worked in was from Pennsylvania and was married to a southerner. She was always asking me how to make different dishes. One day she wanted to make boiled peanuts and asked, “First, I have to know — do you use bacon grease in them?”
I keep my bacon grease in a heavy mug, just like my mama did.
Aunt Charley
Hey S, I’m a little further west of you and my Southern accent is not as strong as my Alabama relatives either! As a military community, it’s enough of a melting pot here that you do deal with people from all parts of the country and a lot of my teachers didn’t have accents or not very heavy ones at least. I got teased a lot for pronouncing things differently when I went to visit relatives.
Good timing on the corn recipe. I got four ears at Winn Dixie last week and haven’t gotten around to cooking them yet. If they are still good, I’ll try them this way!
Glad you’re getting settled in, Christy! Moves are no fun, but it sure is nice when everything is in place and you love where you’re at!
We’re right by Redstone Arsenal so if you ever end up this way (don’t know if y’all are military or just live near a base!) give me a holler!
This area of Alabama is a real melting pot, as well. You know your town has grown leaps and bounds when you are in the place you were born and get asked where you are from because of your accent!
You know, my first job was at Winn Dixie! I was a cashier there. I’ll never forget, one day my kindergarten teacher came in. I was sixteen at the time and had not seen her since kindergarten and she recognized me! “Christy? Is that you?” I was so stunned to see her and then for her to know me!
Wow, another tangent….
Gratefully,
Christy
Mine, too! We actually had to wear uniforms and nurse shoes! It was awful! I don’t know of any other grocery store, even then (mid-80s), where you had to wear full uniforms and white leather shoes! I was so glad to leave that job! I’m not good with the general public!
Nope, we aren’t military- second generation. Our fathers were which is how we both wound up here.
Hey Sonya, love that name. My moms name and my middle name!! Where a bit west of me are you, Navarre, Gulf Breeze, Pensacola?
It’s a small world on Christy’s blog lately!
I am in Pensacola. I work at the beach and drive through Gulf Breeze, *Proper*, mind you- (love that distinction!) every weekday.
I’ve often thought it might be fun to have a Southern Plate meet up with people in the same area.
That would be a hoot to do! I’m in if planned! I’m headed to the beach tomorrow with the kids and maybe fish a bit on the pier (okaloosa island pier).
Wow! Regional Southern Plate meetups! Do I have that many readers? HOW COOL!
If anyone ever does that, I’d love to know about it ahead of time so I can come up with something to do for y’all!!!
Gratefully,
Me, who is hungry right now and trying to think of something good to eat.
I’m pretty sure I’ve seen at least a half dozen comments from people mentioning that they were in my area. If I’ve seen that many, there must be even more! I just don’t know how to find them all at once. If Facebook groups were more active, that would be a way, but not everyone is on there and their groups are not so good about notifying members when there’s a new topic.
Of course, I’d probably get shy about hanging out with people I don’t know face to face. It’s easier online!
I was just telling my FarmMan this morning that it won’t be but about 2 more months and we should have corn and vegetables from the garden to “put up” again.
You are so right, there is not comparing home grown corn to bought can corn.
I remember all too well those days under the big ole oak tree where we were set up like an assembly line with buckets, water, brushes, and corn. Everybody from Grandma to the littlest youngun was waiting for there assigned corn job.
Corn juice was flying everywhere and on everybody when Mama cut the corn off at lightin speed with the big oak handled butcher knife that Daddy had made.
And yes, we did taste that fresh cut off corn when the grown folks wasn’t looking. You can guess the results of that. Running to the outhouse would give away who snacked on the fresh corn.
These memories were from nearly 50 years ago and I wouldn’t trade them for anything.
Love the pictures of the kitties and the new home.
Have a great day.
Pam
This comment made me LAUGH!! I had to call Mama soon as I read it and read it to her, so we were both laughing on the phone!
You know, I just love your blog. I go there and daydream on a regular basis. Thank you so much for writing it!
Gratefully,
Christy
My step-dad always called them eyes too. He said it was a South thing. The first time I heard him call them that was when he called maintenance to fix the “eye” on the stove. The repairman had no idea what my dad was talking about!
Hey Heather, I never knew until today that all people did not call them “eyes”. Since moving to northeast Pennsylvania, I am STILL trying to remember to call “buggy’s” a “shopping cart” and “tennis shoes” are called “sneakers” here. People looked at me like I had three heads whenever I spoke in the first year…. toooo funny.
~pushes ahead of everyone to give Terri a hug~
in SW PA we say buggy’s and tennis shoes… haha we also say yinz though. haha
back on topic: reading the post I was like what’s the brush for. haha we’ve never used a brush to get the silk off the corn, most of it has come off pretty easy and sticks to your clothes and everything else. haha But I still enjoy shucking corn. haha
Hey Amanda…what is “yinz” and what kind of ointment do ya’ll put on it?
also..is your SW Pa right up against Maryland state line or something (as locals here are stunned & silent at any buggy/tennis shoe references)?
Christy….I NEEDED that hug!! Thanks gobs. Gotta go buy some corn.
haha our yinz is like your ya’ll.
we’re a good 60 miles or so from Maryland. I can’t tell you why we say what we say how we say it. haha say that ten times fast. :p All I know is my parents called them a buggy and tennis shoes and so do I.
The yinz thing had me, too! I was out shopping with Miss Katy and I read that comment and it was all I could do not to dart into a dressing room so I could log on and ask!
Thanks for the cultural lesson!!!
Gratefully,
Christy
Another Southernism that baffles the Yankees is that every fizzy beverage is a “Coke” no matter what brand or flavor it is.
Amen! When we go out to eat, I’ll say I want a “Coke”, then they say, “Will Pepsi be all right?” I pause a second and say okay (I thought it was all the same):\ Can’t get used to “Pop” or “Soda”. I was born and raised in Indiana but my parents are from Kentucky.
Yeah…they just overcomplicate things.
Carbonated beverage- Coke!~!
My favorite coke is diet dr pepper.
~grins~
I really don’t see whats so hard to understand about it!
My Momma fixes her corn this way and it is FANTASTIC. I didn’t know folks really ate the stuff in the can by itself. We just used it in recipes. My husband must have been dropped on his head as a child because he doesn’t really like corn but when I get a craving for it, I have some that I helped Momma put up last year in the freezer that I cook for myself. I am so glad you are educating folks on how to cook corn this way so that I don’t seem like the country bumpkin! Love your site!
Hey Jennifer! If you’re a country bumpkin, come on around and put yer feet up on my porch! I’ll be filling tea glasses soon for our big old bumpkin get together!
I reckon bumpkin’s are as good a folks as any, but a might better than some! ~laughs~
Thank you for reading!
Gratefully,
Christy
I’m sure you will be able to tell that I am not from the south by this comment, so I will tell you now that I am in the north. Every year I freeze 100 quart bags of corn. If you ask people in the north, they will tell you to parboil the corn while on the cob,plunge it in ice water, then cut it off to freeze. I have questioned this many times, since trying to cut corn off a hot cob, is not a fun process. (The cobs stay hot for a long time, even in ice water.) I cannot wait to try it your way! Not only does it sound wonderful, the thought of not burning my fingers is delightful! Corn season is July and August, so I have a while to wait, but I will let you know how it turns out. Thank you for sharing the secrets of the south!
I am SO GLAD you posted this!! I had no idea and I find it fascinating to know how others cook it!
That is similar to how I put up tomatoes but I imagine corn would taste entirely different put up that way (not different from tomatoes, that is a given. I mean different from the way we put it up – gah, need more coffee so I can make sense!)
So glad you posted this!!!
Thank you!
Gratefully,
Christy
Oh, I love fresh corn! Our corn always seems to blow over in a summer thunderstorm just when it’s tassling and it never fully recovers. I don’t know if it’s that the soil is loose, that the garden isn’t sheltered well enough from wind, or if we just have bad luck with corn. But we usually salvage enough to throw a few of our own ears on the grill with chicken or burgers. Mmmm … it’s so, so good.
My brother caters at big festivals and such and he sells grilled corn on the cob. Folks pull back the shucks, pour squirt butter all over it, salt it, and walk around moaning in delight!
I hope your corn has better luck this year!!!
Gratefully,
Christy
I’m new to this site but I already love it. I’m a Texan and this is the kind of stuff we eat here also. I’m in southeast Texas and our family get togethers revolve around food!
Hey Debbie!!
Welcome to Southern Plate!!!! I do hope you find some things you like here, it sure is great to have you!!!!
I was in Texas once and loved it. We all have the same accent!!!
People there are nice as they come!
Gratefully,
Christy
Corn sure does look good. That dinner Ann mentioned with the fried corn, biscuits and tomatoes would send my daddy into pure bliss.
When Dad would grow corn out on our little farm, Shucking the corn always freaked me out. There was something about that corn silk that just sent shivers up my spine. Got over it though.
We had a Piggly Wiggly next to the church. We’d always call it “The Pig”. It was replaced and renamed for 20 years but we still call it that.
Oh yeah.. I almost forgot.. I got a new lawnmower for my birthday.. Woohoooo!
Happppppppy Birthday, BillGent!!! What kind of cake did you have?
BILL!! YOUR BIRTHDAY????????????????????
WHEN WAS IT?? DID WE MISS IT????
uh oh…
~goes to look for a few green switches~
Yes.. it was missed. It was on the 12th. I waited.. then cried, but just a little. I wasn’t going to let this tragedy send me back to be a whimpering drunkard in the crawl space hugging my Winnie the Poo plush animal like I used to..
Tis ok now.. I’m strong YES! I’M STRONG! I will survive.. and..and.. You are forgiven.. sorta..
Delicious! I love fried corn, it was one of my favourites as a kid. I just love how it’s so sweet.
Me too!! Oh I can’t WAIT for you to come to the states!
Oh my goodness, it’s really only about another 4.5 months! I can’t believe it. Time flies.
You made me want to go home and cook corn. Instead of salt and pepper we use Lawry’s seasoned salt. Try it some time.
Before I met my sweet hubby I dated a guy who farmed commercially and corn was one of his crops. He said if it had been picked for more than FOUR HOURS it was not worth eating. There’s nothing like fresh!
When I can’t get fresh, I’ve discovered that I can use my electric hand blender to chop up whole kernel canned Green Giant Nibblets and it comes close to the real thing. I know you are not a brand girl, but I think the Nibblets are better than the others. I use about 3 or 4 cans, chop it with the hand blender, add the seasoned salt and some Shedd’s Spread margarine and cook it in the microwave. In moments of scheduling desperation I’ve actually taken this to covered dish meals and people think I’ve gone to a lot of trouble to cook fresh corn. My little secret.
Oh my gosh! That brings back soooo many memories. When I was a kid, we’d shuck corn and my grandma would make THE BEST creamed corn ever. It was sooo much work, but she’d make enough to stock the freezer and send some to all of the relatives. That is the dish I miss the most, and I really hope I get the opportunity to learn it from her before I am no longer able to.
Ok Christy,I must admit I grew up right
I still keep a mason jar of bacon grease/drippins beside the stove and your fried corns sounds close to my mama’s but we use only bacon grease no butter or oleo, dash of salt, pepper and sugar yep sugar it thickens it up right nice and there is no better way I promise! Just try in once see what ya think. By the way I’m still waitin on a post about the “Frog Eyed Salad”
Mellany
Yum…I also make fried corn. I got the recipe from my Mother-in-law (that and DH was all she was good for, seriously). I make mine with a WHOLE POUND OF BACON and 1 large bag frozen corn. Fry bacon, remove, add 1 chopped onion, cook til tender and add corn. Cook that corn until it absorbs all that good yummy bacon grease and then add the bacon bits back in. My son-in-law requests this at every meal….Corn needs to be brown and alnost scorthed….YUMMY GOODNESS!!
Hey Hoss (someone told me to call you that) Them there things on that there stove are EYES. Folks who dont know what stove eyes are probably dont know what “blinkers” on cars are either or just exactly where “yonder” is! And they think us southerners are ignorant and uneducated!
Wow, that sounds AND looks so delicious! I have never heard of fried corn but I really want to try it!
MAN OH MAN does that sound good, I too use a little bit of onion in my corn when I fry it up, plenty of butter to give it some flavor too, I sesaon mine with Tony Chachere’s More Spice seasoning to give it a little kick. Also funny how everything down here is Coke.
Ya wanna Coke?
Yeah I do
What kind?
Dr. Pepper!!
Gotta love it.
I can’t tell you the amount of times I had to explain this to non-southern people. Yes, people, coke is pepsi, dr. pepper, sprite, rootbeer, ginger ale, etc. is!! LOL only here in the southern states. I don’t get it, if you say soda, you still have to say which one you want, or if you say pop, same thing.
You wanna soda/pop?
Sure!
What kind?
You wanna coke?
Sure!
What kind?
I spent my first 52 years in SE Ohio and the next ten in Florida and have never heard the term “eyes” used for a stove burner. I moved back to my hometown in Ohio last month. Corn is very popular here in season and my favorite way to eat it is to leave it on the cob and mow through it like a typewriter and my appetite for it knows no bounds. Carbonated beverages are pop here and it took me forver to convert to soda in FL and now I am having to revert back to calling it pop. It is all location, location, location. I mentioned a toboggan at work one day in FL and no one in the building knew I was referring to a cold weather knitted cap with a yarn pom-pom on top. Toboggan to them meant a sled. We laughed all week over that.
Fried corn!!Yum add some fried okra and you have my favorite meal. I would eat another helping instead of desert. We had the corn assembly line also. We would put up 500 ears at a time. We used a corn cutter to cut off the corn. You can find them in hardware stores. You have to know how to adjust it to get it just right. It clips the tops and them scrape the juice out of it. It’s on a board about 4in wide and 12 in long. We put a screw in the end and hooked it in the hole in the rim of the dishpan. Everything just falls into the dishpan. Can’t wait for the Farmers Market to open.
In the early 1980’s, when our son was ~14 and in 4-H, he had a 4-acre sweet corn project. Corn would “come in” just after a heavy rain. At about daybreak, we would pull on rubber boots and grab several 5-gal buckets and head for the truck patch. We would mire up in mud, but we managed to pick enough fresh corn to fill a pickup bed. Our neighbors and friends would have already gotten the word around that his corn was ‘in’. My son would take orders days before, oftentimes for 20 doz. for a single homemaker. Our son enlisted help from us (Dad and Mom), and sometimes even the hired farm workers to help pick the corn. He would lay the corn under the shade tree in piles of one dozen. By mid-morning all the picked corn would be gone, and we would be ready the next morning to do it again, until the kernel was too hard for cut-off corn.
Christy,
Loved your fried corn.My favorite veg.The year I got married, my in-laws had a huge corn patch. Boy!!!did I learn to cut corn off the cob.It was fun,lots of work but the corn was super tasteful when cooked. Keep up the good recipes and news. I love receiving mail from you!! Makes me want to cook more often.
I always say “eyes” also.. That is great southern talk and I love it.
LOVE the photos…that’s a heck of a lot of corn though – lol. I see some good old fashioned cornbread with a few handfuls of that corn mixed in.
Hi Christy!
Love your site and the recipes! I’m next door, in Atlanta but fixin to move to the mountains.
I grew up on a farm in middle GA (onion country) and we always put up field corn in the summer (couple hundred ears at the time). I’ve never figured out how to stand the ear of corn up and cut the kernels off. Sounds dangerous, but I hold the ear in my left hand and cut towards me with the butcher knife (over a big enamel dish pan), scraping back down the cob to get the pulp out. Haven’t cut myself yet (but I probably just jinxed it). Mama always cut her corn this way, too. My favorite knife for cutting corn is one of the Old Hickory ones, the kind you can actually sharpen. I’ve got a couple of nice (and expensive) chef’s knives, but they don’t cut corn as well as my old one does.
As for bacon grease, I keep a quart jar of the stuff all the time and use it for a bunch of stuff, from fried corn to green beans to cornbread!
Wow… Its busy in here… This sounds yummy!! Got me wanting it really bad. About the only veggie I get DH to eat is corn, so I have happy to see all the ways you’ve been posting to fix it.
That is just the way I learned from my Gramma to make fried corn when I was growing up in Kentucky. It is absolutely my favorite way to eat corn – nothing else is even close! Fried corn, fresh green beans (not crunchy, mind…cooked a while with a little bacon grease and some new potatoes down in the pot), fresh sliced tomato and cucumbers, corn bread, sweet tea….who needs meat?
Melody, I can relate to the corn blowing down. We can’t grow it on our place down here in SC. Our “dirt” is white sand and the least wind blows the stalks over. Dh has tried standing them back up but once they have fallen they are even more prone to tip. We just can’t stake every stalk!! Not to mention that stakes don’t stand up real well either.
Christy, the closest I’ve come to fried corn using anything but fresh corn (which IS the best) is that cream style frozen corn that comes in the package that looks a little like an ear of corn. Or a pound of sausage, depending on how strong your imagination is. In winter or if corn prices stay too high it isn’t too bad.
This is so helpful! I’ve always wondered about the best way to cut the kernels off of the cob!
And it looks so yummy…I’m going to have to check my grocer’s this weekend and hopefully I can have fried corn soon!
Oh! I forgot! Christy, if you want to get right into flower gardening without spending a whole lot of money get online and learn about wintersowing. I found out about it over on Gardenweb and my flowerbeds are amazing. It took a couple of years for the perennials to grow out and mature but it just took more patience than money.
Besides, wintersowing would be such a fun project for you to do with your kids.
Yum, Yum!
After reading your post, I just had to make me some but had to cry while doing it because it reminds me so much of my Mother making this for us when I was a child.
Your recipes are a lot my Mother’s (and mine). My husband is glad I found you because he is reaping the rewards of your recipes. He actually TOLD me to buy your cookbook so that is saying A LOT for him!
Just found your site and I LOVE it
I’ve cooked corn like this before but I wanted to ask about freezing it. When you say cook it half way through, do you cook it with the butter and bacon grease the first time? And then when you thaw it out do you cook it with butter and bacon grease again? Hey I mean it sounds good to me just wanted to be sure though!
I made this for lunch today. WOW!!! It was SO awesome, and so easy, too! It really did bring back memories of summers spent at my Grandma’s house. I’m eating a big bowl of leftover fried corn right now. Thank you so much for the recipe, I love it! I can’t wait until Kroger puts it on sale 5/$1 again, I’m going to stock our freezer with this dish!
YUM!!! Nothin like fried corn simmerin in the big ole iron skillet.
( its pronounced ARN skillet here in East Tennessee lol)And we scrape the cob real good too. Don’t want to add any cornstarch to thicken up the corn.
If you caint find the angel food cake pan, take an old cuttin board ( or a piece of 2×4) and hammer a biiiiiig nail thru the middle of it. The nail needs to stand up from the board 3 or 4 inches. Then you put the corn-cob onto the nail, and cut away !! No need to thank me…..jest share it with everbody.
By the way………them thangs on the stove IS called EYES !!
You mentioned that we call everything a coke….well we do that for facial tissues too…….no matter the brand, they are ALL kleenex !! ha
To celebrate that wonderful new home, how about a sparkling drink with lemonade and champagne? Real Simple says to mix the following: 1 cup lemonade, 2 cups champagne, 2 Tablespoons cranberry juice cocktail. Sounds like a great way to relax and enjoy those views out back.
Your corn post made me think of Corn Cob Jelly. Another frugal food from the past . . . .
While reading your directions for the fried corn, my mind’s eye was seeing my grandma making it! I remember doing the shucking and silking when I got old enough, but grandma always cooked it. My grandparents raised me, so I’m used to a lot of the old southern goodies (I’m in Texas!)! I tried making the fried corn once or twice, but it never tasted like grandmas, so I quit making it.
(Never heard of the “eyes” on the stove – always called them burners!LOL)
Coke and Kleenex – yep!
Great memories your bring out! Tks!
Oh my word. I made this tonight and I couldn’t get over how good it was. Of course I’ve never tried anything from here I didn’t like so that wasn’t so surprising.
Mama talked to my Nanny Kate in California and told her what I was making for supper and she couldn’t believe I was making homemade fried corn. I think I may print out the recipe and send to her so one of her daughters can make it for her. She isn’t in the greatest health so I don’t know how much cooking she does. Makes me wish we lived closer ’cause then I’d take her supper every night. And you think you get off on tangents LOL.
Dear sweet lady,
My Mother(she’s is with her God) is the only person I ever knew that “fried” corn. Nothing (and I mean nothing) taste as good as her fried corn. Thanks so much for sharing this-and God bless you!!!
Christy! Your house looks beautiful, great photos
I can just imagine, that if it doesn’t “feel” like home just yet… it certainly smells like it! Mmmm corn!
My refrigerator is full of fresh corn so I really appreciate the timing of this post!
I also enjoyed the photos of your cats making the most of the sun!
I just laughed so hard when I read your advice not to eat fresh corn! When I was a little girl, growing up in South Georgia, I would help my Granddaddy pick corn, shuck it, clean it, all that. Well, one day I said, “MAN, this corn smells good.” And Grandpa said, “Well, let’s eat some.” My Grandma saw us sitting on the back stoop gnawing on those cool, raw ears and about had a fit! “You’ll get sick!” Grandpa just told her to go on, he did it all the time. Well, a few hours later, we were on opposite ends of the house in our respective bathrooms, with my Grandma just prancing back and forth saying “I TOLD you not to eat that corn!” Lesson learned.
Now, as far as cooking it, that looks delicious! I’ll have to give your recipe a go!
[...] Fresh Fried Corn (Shucking, Silking, Cooking, and Freezing): There is nothing in this world like the flavor of fresh corn, shucked and cut off the cob and cooked up in a skillet. No matter how hard companies may try (and I do appreciate their efforts!), no frozen or canned corn can even come close. The taste is night and day, as if it were two different vegetables entirely. From Southern Plate. [...]
I absolutely love the way you described how to cook fried corn. Exactly the way I’ve cooked it for years. There’s nothing better. I have 8 ears that I picked up yesterday in the n ga mountains – since there’s only 2 of us now (both retired) I knew we couldn’t eat it by ourselves and I didn’t want to share. Ha ha. I wasn’t sure if I could cook it and then freeze for later. I found you by Google and couldn’t be happier! Just sent my hubby to store to get bacon cause you’re right – it’s the only way to cook fried corn. Thanks for your entertaining explanation.
Good Sunday Christy! I bought 12 ears of corn yesterday and a little road side stand and made this it was so yummy!
Finally sweet corn season in Iowa. Tried your recipe yesterday. It was wonderful. I could have eaten the whole pan myself. Today I shucked and cut 5 bushels of corn and am in the process of frying it now. Your way is so fast and easy and it taste unbelieveable. Thank you for sharing. I will use this recipe forever! Since it is so easy, I am already thinking I should do more tomorrow.
Thanks so much for the info. My long story short. We just gained custody of my husbands children age 16 and 14, boys at that. We had no idea where their mom had run off to with them for the past 6 years. They eat alot! My small community of a about 600 has come to our rescue and giving us fresh vegetables. Thanks for the info on how to “put these veggies up”. We will enjoy them this winter.
Have blessed day
Dawn
I stumbled onto your site today as I was looking for ways to freeze corn cut off the cob. I have a young friend who just got back from the farm and has a box full of corn waiting for me.
My “Mama” made the absolute BEST fried corn ever, I don’t care what the rest of ya’ll say! One ingredient she used that I have not seen mentioned in any of these blogs is about 2 t. of sugar to one (cast iron, of course) skillet of corn–in addition to the bacon grease, salt, and pepper. Try it and see if it doesn’t make it better. And, yes, the burners on a stove are called “eyes”! Nothing like cornbread (made with bacon grease, of course) cooked in one of those cast iron skillets either!
I lived for only a few months (thank you, Lord!) in OH. I was there during Christmas and had a awful time finding Boiled Custard at the store. Finally I asked, had to spell BOILED, and they’d never heard of it. I made my own using, yes, my “Mama’s” recipe. Nothing like living in the South!!!
Dusty
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I just found your website a couple of months ago. I bought your book,too. I was so excited to see your fried corn recipe as my aunt used to make it when I would visit her in Mississippi. Our family lived in Memphis at the time(I now live in Utah). I have never been able to find a fried corn recipe. I just happened to buy some corn yesterday so I will be making it tonight. Keep up the good work and thanks for bring good ol’ southern cooking to those of us out west once a southern girl always a southern girl.
[...] had sweet potato casserole, fresh corn, Mac and Cheese (for Katy), sweet and sour green beans, baked ham, Jordan rolls, and Mama’s [...]