|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 10 of 409 for fried can corn
Heat the oil ... shallow bowl. Place corn into buttermilk mixture ... into the hot oil and fry until golden brown. Drain on absorbent paper. Serve warm.
Fry bacon and set aside. Scrape corn from cob. Put ... water to level. Stir and fry until all water is gone. Bacon can be crumbled and added or discarded.
Melt butter in ... heat. Cut cleaned corn off of cobs ... stirring frequently. Pour into serving dish, sprinkle crumbled bacon strips over top. 6 to 8 servings.
Heat bacon drippings ... covered skillet. Add corn and water to ... at least 1 hour over very low heat. Stir from time to time. Add butter before serving.
Mix corn, sugar, flour, ... iron skillet and heat well. Pour in corn mixture. Cook in a 350-375 degree oven until corn is done and slightly brown on top.
Cut corn from cob - ... blended corn and onion. Bring to bubbling boil. Add enough milk to cream. Cover and simmer about 10 minutes. Salt and pepper to taste.
Use sharp knife. Cut corn off cob twice. ... heat and continue to stir. Cover tightly; cook 15 minutes. Simmer until tender and thickened. Scorches easily.
Sift cornmeal, flour and salt into a bowl then stir in enough boiling water to make the mixture the consistency of dough. Take a lump of dough about ...
Place corn in skillet sprayed ... sauce. Continue cooking, stirring frequently, until liquid has evaporated. Remove from heat and add green onion. Serves 4.
Melt butter in an iron skillet. Add corn. Stir occasionally until hot. Add flour. Mix. Add milk, stir occasionally until mixture has thickened.
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