Comments on: Fresh Fried Corn (Shucking, Silking, Cooking, and Freezing)

By: Christy Jordan

Christy Jordan — Mon, 01 Apr 2013 13:25:27 +0000

Welcome to Southern Plate!!! I am so glad you came by to visit and I hope you find some recipes to enjoy and I look forward to seeing you again!!

By: Ibbie Denise

Ibbie Denise — Sat, 30 Mar 2013 01:59:03 +0000

Oh, so glad I found your site! Read about it in Alfa’s Friends and Family. I found about fried corn from my mother in law, gotta tell ya, that woman could cook! I don’t really like to cook, but I do love to eat, so…….yeah. My mama wanted me in the kitchen to wash dishes and stay out from underfoot (I’m the youngest of 7) so I was a late kitchen bloomer! My mother in law gave me a cookbook and I took it from there. I do remember my grandma making cathead biscuits in an old wooden dough bowl, and rolling them in her hands like a ball, flattening them slightly and daubing the tops with bacon grease. She put them in a cast iron skillet that was hot from the oven and it made a good crust that way. What I wouldn’t give to eat her cooking now…..

By: Christy Jordan

Christy Jordan — Tue, 16 Oct 2012 14:13:22 +0000

LOL, so glad I passed!!!

By: Melinda

Melinda — Tue, 16 Oct 2012 07:34:31 +0000

OK, you passed muster. Creamed/Fried Corn is the recipe by which I judge if a person can truly cook Southern or not. I could smell it cooking (in my memory:-) while I read! (we call ‘em Stove eyes as well..)

By: Jackie Ammons

Jackie Ammons — Fri, 31 Aug 2012 15:31:42 +0000

My very Southern Daddy (yes, Daddy) always cut off just the tips of the kernels, cut again, the scraped earof corn. Granny taught us all to cook it in the oven with pretty much the same ingredients as you use. Cooked on 350 and “stirred twice”. Not sure how long she cooked it between sttirrings, but any Southern cook can tell when it is done. Oh,my! What good eating along with a plated full of other veggies!

By: Barbara

Barbara — Thu, 30 Aug 2012 20:48:32 +0000

My mom would grate the ears having just the milk of the corn. Then she cooked it as you do! How wonderful it tasted. We never had the kernels in the mixture. I’m from Vidalia where the delicious onions grow. Lived
in the big city, Atlanta, since 1968. Love your site and look forward to it each day.

By: Bacon Grease Uses (and Photo Gallery of your Bacon Grease Jars!) | Southern Plate

Thu, 30 Aug 2012 16:53:58 +0000

[...] Fried Corn- Fried corn is often called Creamed Corn. No matter what you call it, adding a tablespoon of bacon grease makes it better than ever! Click here for my recipe. [...]

By: Barbara

Barbara — Mon, 13 Aug 2012 23:32:02 +0000

I use this same microwave trick and it makes this process so much easier.

By: Christie

Christie — Mon, 06 Aug 2012 21:32:13 +0000

I cut corn completely differently and shuck it differently too and I’m Sand Mountain Southern and there isn’t much more Southern than that!

I lay the corn flat on the cutting board and cut it with my largest chef’s knife. The kernels do not fly all over the kitchen. Then I milk it with the back of the knife.

When I shuck corn, I cut off the top tip and the bottom to the kernels. I put 3 at a time in the microwave for about 20-30 seconds. I take it out and put in the next three. Then I peel the shucks off and it takes the silks with it and you don’t even have any left on the cob. I learned this a while ago and you wouldn’t believe how much easier it is!

Instead of water, I use milk in my fried corn. I’ve never used water. One thing about it though, no matter how you cook it, fresh fried corn is one of the best things about summer!

By: Becki C

Becki C — Mon, 06 Aug 2012 21:27:14 +0000

Blanching it for a few minutes in boiling water doesn’t cook it all the way through, but it will kill most of the existing microbes that accelerate spoilage or will cause illness. Corn and some other low acid foods have microbes that will continue to grow without exposure to oxygen. Freezing won’t kill the microbes it just suspends the growth. I’m not an expert, but check out the site for the National Center for Home Food Preservation http://nchfp.uga.edu/ for more guidance of freezing, canning & preserving.