Annette Phelps West shared Eastern Pulaski County Kentucky Familiess photo. Fried Corn We’re at the height of corn season here in Pulaski County, so what better time to talk about how our families used to cook it in days gone by? A nice ear of corn could always be boiled for corn on the cob, but I remember eating it cooked this way a lot. Skillet-fried Corn Over a bowl, cut the kernels from about 8 ears of corn. If you like creamier corn, cut the kernels off about halfway through the middle. Some cooks do two cuts over the same area to make the corn more creamy—cream-style corn. Scrape the cobs to get all the milky liquid. In a heavy cast iron skillet, put enough water to cover the bottom, then add the corn, and about 3 tablespoons of butter or bacon grease (or some of both) to the corn. Bring to a boil over medium-high heat. Reduce heat to medium. Stirring constantly, cook until juices begin to thicken, or about 5 minutes. Reduce heat to low (slow simmer). Simmer for about 10 more minutes, stirring frequently to prevent scorching. Remove from heat, season with salt and pepper if you want, and serve immediately. (I prefer not to add any seasoning if the corn is sweet.) We’re at the height of corn season here in Pulaski County, so what better time to talk about how our families used to cook it in days gone by? A nice ear of corn could always be boiled for corn on the cob, but I remember eating it cooked this way a lot. Skillet-fried Corn Over a bowl, cut the kernels from about 8 ears of corn. If you like creamier corn, cut the kernels off about halfway through the middle. Some cooks do two cuts over the same area to make the corn more creamy—cream-style corn. Scrape the cobs to get all the milky liquid. In a heavy cast iron skillet, put enough water to cover the bottom, then add the corn, and about 3 tablespoons of butter or bacon grease (or some of both) to the corn. Bring to a boil over medium-high heat. Reduce heat to medium. Stirring constantly, cook until juices begin to thicken, or about 5 minutes. Reduce heat to low (slow simmer). Simmer for about 10 more minutes, stirring frequently to prevent scorching. Remove from heat, season with salt and pepper if you want, and serve immediately. (I prefer not to add any seasoning if the corn is sweet
Posted on: Wed, 23 Oct 2013 01:59:08 +0000
Trending Topics
Recently Viewed Topics
© 2015