Recipes and Food Stories from the African Diaspora
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.
Pearl’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.