Grandma’s Fried Corn


Melody, my cousin with a great sense of humor, back in Pickerington, Ohio, was looking for Grandma’s recipe for fried corn and here it is for her and you also. Have you ever eaten fried corn? It is good when it is cut fresh off the cob, fried in butter or bacon grease. That’s not the way Grandma did it though!


Grandma and Melody, around 4 years old
Great pose, Melody!

I'm guessing that Grandma’s fried corn was so delicious, because she fried it in lard; her shortening of choice.  She used it when frying and baking as well.  She made her pie crusts and biscuits - all baked goods - using lard, which resulted in moist and flaky finished products. 


Lard is pig fat and is used in many cuisines today.  It has a wonderful aroma when in the skillet and gives the food a unique taste which is not like pork at all.  It also gives the food great texture and structure.  


 Here is the best and surprising thing about lard; it is not bad for you!  It has less saturated (bad fat) fat than butter and more than twice the amount of monosaturated (good fat) than found in butter.  There are no nasty trans fats in it, unless it has been hydrogenated, which is the type of lard found in the grocery store today.   It is hydrogenated today to enable the lard a longer shelf life.  That is the problem.  So, the way to combat that folks is to render your own lard!  I am amazed to read that many cooks do just that.  It is supposedly very easy to do.  



There is nothing that compares to the flavor of fresh corn, shucked, cut off the cob and fried in the skillet.  When I grew up on the farm, I walked out to the field with Mom and picked the corn for a meal.  I’d love to be able to do that now; just go right outside the back door to the corn field ~ pick, shuck and cook!  If you’ve never eaten fried corn, you must try it!  Delectable and I wish I had a plate of it right now!

Grandma’s Fried Corn

Ingredients:

8 ears fresh corn
A smidgeon of sugar
Salt and pepper
Milk or water
Lard

Method:

With a sharp knife, run it down the cob to remove the corn.
Use the back of the knife and scrape the whole ear again to remove the milk.
Add lard to the skillet and heat well.
Add corn, sugar, salt and pepper.
Stir well and often as it can burn easily.
As it gets too thick, add a little milk or water.
Cook about 20-25 minutes. 

Ummm!!!  Good! A meal unto itself!



4 comments:

  1. OH MY GOSH, thank you so much for this recipe and the picture. This is the only picture I've ever seen with me and Grandma in it. I remember how she loved to go to Don's drive-in and have a piece of strawberry pie and a cup of hot coffee. Thanks again for the recipe and the memories...Love ya, Melody

    ReplyDelete
  2. Melody, I'm so glad I had the picture for you and surprised you! I can just picture Grandma with the strawberry pie. She did love strawberries and that is a great memory for you! Thanks for stopping by! Love ya! Pam

    ReplyDelete
  3. I've been thinking of this recipe, too & so glad to see it posted. I loved Grandma's Fried Corn. I remember "back in the day" when Sundays were spent going to Pickerington and visiting both sets of grandparents. That's when stores weren't open on Sundays & Interstate 70 wasn't built yet. Grandma never knew how many would show up for Sunday dinner but she was always prepared with a huge platter of fried chicken, a milk can full of sweetened ice tea and in the summer there would often be fried corn. It was so good! I love the picture!

    ReplyDelete
  4. Yum, I'm sure you loved Grandma's fried chicken dinners! She knew how to do it, for sure and always had room at her table for family and friends. Do you remember her friend with the purple hair? I loved it when she made bean soup and corn bread and there's the ever-present ice tea that was served every day all year round. My gosh, wonder how we survived the Sunday closing law! When we lived in Louisville, I remember driving up to Pickerington to pick up mom and dad after a trip with Aunt Ruth and Uncle Pete; around 17 years old, before interstates and it took me close to 9 hours on those 2 lane roads. Thank goodness for interstates!

    ReplyDelete

πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.
~ Yotam Ottolenghi

πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’

Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam

πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’





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