Time 40m Yield 10 Number Of Ingredients 5 Steps:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes. Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.
Time 12m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won’t stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.
Time 25m Yield 4-5 serving(s) Number Of Ingredients 7 Steps:
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.
Time 30m Yield 6 servings Number Of Ingredients 4 Steps:
Shuck the corn and remove the silk. Rinse under cold water. Set an ear of corn upright in a large bowl and cut the kernels into the bowl with a sharp knife. Reserve the cobs and repeat with the remaining ears. Use a spoon to scrape the cobs to release the creamy, starchy corn milk into the bowl with the kernels. Melt the vegan butter in a large skillet over medium-high heat. Add the corn, pepper, and salt and stir to coat in the butter. Reduce the heat to medium-low and cook for 20-25 minutes, stirring occasionally, until the corn is creamy. Season with more salt and pepper to taste and serve immediately. Enjoy!
Time 40m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Heat a large cast-iron skillet over medium heat. Add the pork belly and cook until crispy, about 3 minutes per side. Remove from the skillet to paper towels to drain, reserving the drippings in the skillet. Increase the heat to medium-high. Add the butter and heat until melted. Add the onion and bell pepper. Season with salt and cook until the vegetables are softened and begin to brown, 4 to 5 minutes. Stir in the corn and season with salt and pepper, then chop the pork belly. Add the pork belly and tomatoes and cook until the corn is softened and the tomatoes begin to release their liquid, about 5 minutes more.
Time 20m Yield 8 Number Of Ingredients 4 Steps:
Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn “milk” and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.
More about “fried corn recipes”
Time 15m Yield 4-6 servings. Number Of Ingredients 5 Steps:
In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.
