Last week I posted a recipe for my 'build your own' version of Mexican Style Grilled Corn. To be fair to my Midwestern roots, I was encouraged to share my family's multi-generational recipe for Fried Corn. (Thanks for keeping me in check, Mom!)
This recipe for Fried Corn comes from my grandmother's grandmother, Grandma Harvey. That's right. Four generations back, making me the fifth generation of women to prepare this delicious treat.
I have heard many stories about Grandma Harvey over the years, many of them about what she would cook. It wasn't until I was in High School that I figured out Harvey was her last name and not her first name. Both of my grandmothers and my great-grandmother were referred to as Grandma (First Name) and I always wondered who would name a girl Harvey, but was afraid to ask.
You will see that this recipe contains a fair amount of dairy fat. I come from a long line of dairy loving ladies. It's genetic! When I first met my husband (more years ago than I care to admit), he thought my fondness of dairy (ice cream in particular) was a bit over the top. Then I took him to meet my parents and showed him the variety of ice cream in the freezer. After we were married we visited my grandparents on the East Coast. Again, I showed him the stock of ice cream in my grandmother's freezer. He has accepted my fondness for dairy (or at least pretended to) long ago. And judging by how long it takes a container of ice cream to disappear from our freezer, the gene has been passed to my girls!
Back to the corn...
While this recipe takes a bit of effort to cut the corn from the cob, scrape the juice and then 'fry' (I really want to call it stir fried to make it seem a bit more healthy, but I will be responsible and refrain from doing so) it is certainly worth the time and energy. Yummy, buttery, slightly caramelized corn is absolutely scrumptious! If you have corn running out of your ears (pun intended) this summer, make some of Grandma Harvey's Fried Corn!
- 4 large ears fresh corn (or more if desired)
- 4 tablespoons unsalted butter (add 1 additional tablespoon for each additional ear of corn)
- 1/2 cup Half and Half (add 2 additional tablespoons for each additional ear of corn)
- Salt to suit personal taste
- Pepper to suit personal taste
- Cut corn from cob into medium sized bowl (I find using a serrated knife works best). Once corn is removed, scrape each ear with the back of the knife blade to remove all the juice.
- Melt butter in heavy non-stick skillet.
- Add corn and bring to a simmer over medium heat for 3 - 5 minutes, stirring frequently. (A silicone spatula works best.)
- Add Half and Half and season with salt and pepper.
- Continue to simmer until most of the liquid has evaporated, while continuing to stir and scrape bottom of pan with silicone spatula. Corn will be done when it begins to caramelize as evidenced by brown bits that can be scraped from the bottom of the skillet.
(Yes, I am well aware that Grandma Harvey did not have access to a non-stick skillet or to a silicone spatula. This recipe has been adapted to keep up with the times.)