One of the best parts about summer is the availability of real fresh corn! I mean the kind that you either pick yourself from a friend's garden or you stop on the side of the road and pick it up from a farmer's truck! This is a "whole different animal" from the corn sold in the supermarket ten months out of the year. I never tire of fresh corn on the cob or southern fried corn when it has that fresh-picked taste! Mmmm! I dont think it is a coincidence that fresh corn is the color of the hot summer sun! But do you know how to spot fresh corn? Do you know whether you like yellow or white corn? Dont assume that if it is at the farmer's market or on the back of a farm truck, you are buying fresh corn!
Our family is partial to a variety of corn called "Silver Queen". It is a white corn with a very sweet and consistent flavor. I find that white corn is a little bit sweeter and a little more tender--completely a personal opinion! The sweetness and tenderness of corn is affected mostly by age! A good way to test fresh corn is to pull back one husk. Look at the kernels. Are they arranged tightly together or are there spaces between each kernel. Fresh corn will have kernels that touch each other. There may be a bald spot or two on the ear but neighboring kernels should be snuggled together! Do the kernels look filled out or are they a bit wrinkly? corn kernels indicate that the corn is drying out. This means old, dry corn. Dont buy it! Take your fingernail and pop a kernel. The liquid should squirt out and it should be milky, not clear! You also want to look at the silks at the top of the husk. They should be soft and light colored. Dried out or browning silk is a dead giveaway! Tiny ears of corn that have not "filled out" near the tip, was picked too early and will not have the liquidity of corn picked at the right time!
Southern "fried" corn is one of our family's favorite ways to prepare fresh corn. I use the quotation marks because this dish is not really fried at all. It is similar to a creamed corn but is so much more special and tasty! This dish is ONLY good with fresh corn! Fresh corn makes HALF of the difference! The other half is properly cutting the corn off of the cob!! This is where most people make their mistake! Follow these steps for the best fried corn you will ever eat!
1. Shuck and silk all corn that you plan to prepare. Place ears into a large tub of water. This helps to keep it from drying out as well as keeping the flies off of the corn! Did I mention that the first steps should be completed outside for less mess?
2. Get a comfortable chair, a large, sharp knife, a big pan and put on your crummy clothes. This job is messy! That is why I always prepare a huge amount of the corn, freezing what I dont plan to cook right away! That way, it is worth the mess!
3. Holding the ear with the tip pointing down, shave off just the tips of the corn kernels into your large pan. Do this all the way around the ear. Then, turn your knife over to the dull side and scrape down the ears and let the creamy bits fall into the pan. This step is crucial! If you cut whole kernels off in one stroke, you have whole kernel corn--NOT what you want for fried corn! When you are finished, the corn cob should be clean and dry!
4. Continue "tipping" and then "scraping" the corn until you have done all of the ears that you plan to do. At this point, you may need to hose off or shower as you will have corn in a lot of places where corn should not be! Take your treasured pan of corn into the house and freeze what you dont plan to use. There is no need to blanch the corn or add water. There should be enough liquid if you have scraped your corn properly.
5. I like to use a large cast iron skillet but, be warned that whatever pot or pan you use, this stuff likes to stick! I set the stove temperature to medium and add the corn. At this point, I usually add some milk and a little water to make sure there is enough liquid. As it starts to boil, I reduce the heat to simmer and stir, stir, stir! You will let this simmer for about 45 minutes or longer., until you have a tender kernel. You cant really overcook this corn unless your temperature is too high or if you let the liquid simmer out! You can always add more milk or water to the corn, as needed. Add butter and salt, to taste and simmer until you are ready to serve.
This is the way that my grandmother taught me to make southern fried corn and it has never failed to make a wonderful summertime treat for us---unless my corn was not fresh! Then, I get what I deserve!
Happy Summer, Y'all!
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