Indian Fried Corn
NeedTaste |This recipe has been handed down through my mother's family since the 1800's. Of course, back then, fresh corn, cut off the cob was used. The frozen corn tastes no different than the fresh so I take the easy route.. I can absolutely see why this recipe has been handed down through the generations. Perfect for a potluck, holiday party.... or any night of the week
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Rated 4/5 based on 116 Reviews
INGREDIENTS :
2 pounds - frozen corn
1 - stick butter (not margarine)
1/2 & 1/2 - just enough to almost cover corn
- several shakes of louisana hot sauce (optional)
- salt and pepper
1 - stick butter (not margarine)
1/2 & 1/2 - just enough to almost cover corn
- several shakes of louisana hot sauce (optional)
- salt and pepper
INSTRUCTIONS :
Melt butter in 12 inch skillet. Add corn Louisiana Hot Sauce salt and pepper and pour Half & Half to just below corn level. nce the corn defrosts in the skillet the Half & Half will be at the level of the corn. over and simmer on LOW heat. This has to be stirred often and watched carefully. immer until the Half & Half has almost evaporated. This can take from 20 to 30 minutes for the liquid to cook down. ote Because this recipe uses real butter and Half & Half it will burn easily if not cooked on very low heat and stirred often.