Kwanzaa Culinarians

Recipes and Food Stories from the African Diaspora

Pearl’s Fried Corn

I grew up eating good old Southern food. Fried foods, decadent desserts, fattening casseroles–you know the foods that just make you lose control. When I revamped my diet many years ago, I decided to give up most of those family favorites except on holidays and special occasions. So when I visit my grandma, Pearl, I always make room on my plate for her delicious fried corn. About a year ago, Pearl taught me how to make fried corn, just as her mother taught her many, many years ago. Teaching younger generations how to cook and preserve family recipes strengthens the special bond between loved ones and reflects the spirit of Kwanzaa.

Pear's Fried Corn by Tonya of TheQuickDish.comPearl’s Fried Corn

5 ears corn
1 teaspoon salt, or to taste
1 teaspoon black pepper
1 teaspoon unbleached self-rising flour
½ teaspoon sugar
½ cup water
1 tablespoon canola oil

1. Slice the corn from the cob. Scrape the cob downward with knife to remove any remaining corn near the cob. Transfer corn to a mixing bowl.
2. Mix the salt, pepper, flour and sugar together in a small bowl. Add to the bowl of corn. Mix well.
3. Heat canola oil in a heavy cast iron skillet over medium heat.
4. Add the corn mixture and cook over medium heat until tender (about 15 – 20 minutes). Stir frequently. If the corn mixture is too thick, add a few tablespoons of water as the corn cooks.
5. When done, a crust will form around and on the bottom of the skillet. Scape bits from the bottom of the pan and transfer to a serving dish.

Makes 6 delicious servings.

Tonya @ The Quick Dish

To learn more about Tonya and get her recipe for Sweet Potato Pie, visit here.

About Sanura

Art Director/Senior Graphic Designer at Food Writer at

3 comments on “Pearl’s Fried Corn

  1. grandbabycakes
    December 27, 2012

    I am such a sucker for fried corn!!


    • Tonya@TheQuickDish
      December 27, 2012

      It’s addictive isn’t it? Especially with some hot cornbread!


  2. Pingback: Kwanzaa Principle #2 – Self Determination | The Culinary Scoop

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This entry was posted on December 27, 2012 by in 2012, Recipe and tagged , , , , , .

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Learn more about Kwanzaa

The word "Kwanzaa" comes from the phrase, "matunda ya kwanza" which means "first-fruits." Kwanzaa's extra "a" evolved as a result of a particular history of the Organization Us. It was clone as an expression of African values in order to inspire the creativity of our children. In the early days of Us, there were seven children who each wanted to represent a letter of Kwanzaa. Since kwanza (first) has only six letters, we added an extra "a" to make it seven, thus creating "Kwanzaa." To learn more about Kwanzaa, visit the Official Kwanzaa Website.

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