Fried corn!

it's always good to hear about your experiences, Pete.

Tell me this: what is fried corn? Do you just throw a frozen cob in the fryer, or a bag of kernels??!! Won't it pop on you???

I'm not too good with corn. Mom told me that when I was about 4 or 5 yrs old, I sat at a big family dinner and -- seeing corn on the cob for the first time (guess I only saw the creamed stuff before) -- exclaimed "hey! who glued the corn on the stick??"

Capt. Pete,

I too am curious about fried corn. I've heard of roasted and even smoked corn, but never fried. My interest and my cholesterol count peaks every time someone puts "fried" in the description!

FWIW, I read the account of your new business on your website every chance I get, and I wish you all the best for great success! Sounds like you might have hit something with your chicken idea. Think about this, I don't know what you sell your chicken for, but if you can get 1 customer that buys $10 worth of chicken from you every week, that's worth $520 in sales a year. Add a few more regulars to that, and you can see how it adds up! Keeping your regulars happy is much easier and less expensive than getting new folks to try you. (not that you shouldn't aim for new trials) Anyway, please keep posting your progress!

Don't know about fried corn, but I know fried twinkies are a big seller.

Just a quickie...almost ready to open...

It is fried corn on the cob! It's really delicious!

I'll get back here later and make other comments from your posts.

Peter

Fried Corn...It's a Southern thing! I was fortunate enough to marry a Southern girl from Alabama who is willing to share her family's recipe with Y'all. The recipe is no secret in Ala, Ark, and there abouts. During the last season of filming for "Touched by an Angel" she prepared fried corn at the request of Della Reese and John Dye and they thought it was "orgasmic".
Here's her recipe for a family sized meal so you will have to adjust it for your business volume.
- A dozen ears of FRESH white sweet corn, husked
- With a sharp knife cut kernels off about half
way to the cob into a large bowl then scrape
the cob with the flat edge of the knife to
get the remaining "milk" and kernel pulp.
It's important to scrape the cob and not cut
into it or you WILL have crunchy corn.
- in a large skillet Crisp fry two or three
strips of bacon. Remove & dice leaving bacon
grease in the skillet.
- Increase heat to get the grease hot, almost to
smoking, and pour in the corn & "milk". Stir
for a minute or two and add bacon, two TBS
of butter, a pinch of sugar, and salt & pepper
to taste.
- Reduce heat to a low simmer and stir until
corn starts to thicken. (Add a little water if
the corn mixture becomes too thick).
- Continue to low simmer for about twenty minutes
stirring now & then to prevent sticking.
That's it....enjoy!

On another note, I read with interest that the revered Dr. Adkins died a couple of weeks ago from obeisity (270 lbs) and congestive heart failure. He evidently didn't practice what he preached. He would have personally loved this recipe.
CB

chateaubeyond....
I have never known fried corn or any sort of it to be a southern thing, at least not in this region of the south and at least not up til now, maybe...but I gotta tell you...that recipe sounds so good! I hope I'll have a chance to do some up or get one of the grandma's around here to do it.

I have saved a copy!

Thanks for sharing that.

Peter

I read your response/post to my wife and she got that look on her face like women get when someone has paid them a big compliment. (Thanks, I may get "lucky" ) By the way , I Like your web site.....sounds like we're birds of a feather.
Something that I should have mentioned is that , while the recipe is called "fried" corn, that's only because it's done in a skillet and is not really fried. Watch out for those Grannys...They'll throw something in there & call it their own!
C B

Well, if it's not FRIED in a Cast Iron Skillet in an inch of oil, then it's not Southern...

...just kiddin' Sounds really good, I'll have to surprise the family with that one sometime like I like to do.

Best to you and the wife and ENJOY!

been eaing fried corn for about 35 years now. It was a grandma favorite.She was a cook in a souithern dixie diner. will get the recipe from my Mom and post it here. it takes alittle time but it is worth the wait. Fried corn and real fried okra, not this french fried crap that you see in all the delis around town. Capt Pete are you just gonna open up a country diner instead? lol

Smokin', my wife says of course it should be a big old black cast iron skillet, that goes without saying. Unfortunately, in our business, a cast iron skillet in the size that we would need would wiegh more than my wife so we have to use commercial 14" skillets to get the job done.
CB

PuttersPit....Really looking forward to your Grandma's recipe! Don't forget us and post it when you can. Some would argue that fried corn originated in Alabama.
CB

Deep fried corn on the cob is a great seller and side dish. We get the cobbetts from food services and deep fry them for about 5 min until a tint of golden brown. Then we dip in a garlic butter solution, everyone raves over them. We sell them for a buck a piece.

P.S cobbetts are only 3 inches long

Big Daddy...
You got it! That is what I have been wanting to hear. How to do it and the cost. I was pretty sure you start from frozen which means there is no spoiling in the fridge if I have to buy in large lots and not sure how long it'll take for them to take off. I didn't think of the garlic but that's the ticket for sho!

I was thinking of buying one of those $50 deep fryers at Wal-Mart and trying it. Also I know a real good and easy way to get a crisp skin on wings while the inside is cooked just right. Again right out of thr freezer.

How much for the cobbetts? How many to the case, etc. from your supplier which will probably be competitive with mine, PFG Milton's!

Thanks for that valuable info, at least to me.

Peter

"Also I know a real good and easy way to get a crisp skin on wings while the inside is cooked just right. Again right out of the freezer."

Cap'n Pete,

Please tell us how.

Man something went hay wire...the server dumped all I had typed for a response to everyone! Arrrrg!

Again,

LJ...

I hope you realize I was refering to chicken wings in an earlier post in this thread. It is so simple...take wings out of the freezer and dump them into a hot deep fat frier for about 13 minutes. Adjust the time for the size and quanity of wings. Then shake them in a container with butter and hot sauce. Adjust the ratio for heat! That's it! Nice crisp skin and done just right inside. This is making my mouth water.

SmokinOkie....

Fried Twinkies...that's a yoke, right?

Big Daddy...

Forget my query about your costs...I forgot you are on the left side and way up on top! Alaska.

Peter

Hey Pete...fried Twinkies is definately not a joke. Apparently it's a Southern thing too!

CB

chateaubeyond...
Aaaaak! Come on now...you're yanking my chain...sure you're not thinking of good ole fried pies like apple, cherry, peach, seems like I even remember chocolate! Yuk to sweet for me anymore, especially the cherry. Hmmm fried twinkies....no way! That might be somewhere like Cuba, isn't that where they are real heavy into spam?


Peter

Cap'n Pete:
Here you go
Enjoy

Fried Twinkies

big daddy: about the garlic butter... home made? chopped garlic from the jar, into the butter? ratio? And does the mix need to be held at 140 so the garlic doesn't become lethal??

After talking to Mom, fried corn is easy but a little time consuming.
Use bacon gease( a real southern thang)
cover bottom of pan lightly
take corn(make 2 cuttings from the cob, then use spoon to get the juices from cob) and place in skillet
add salt and White pepper ao the corn
cook until golden brown
cook on medium and stir constantly as to keep from scorching
when done add pat of butter if wanted and hot sauce is a good additive also
makes me think of getting some corn and okra and making a southern meal before the race tommorrow.
Enjoy

Just make the garlic butter to your taste, you can keep it in the fridge then when you pull the corn out of the fryer you just roll on top of the garlic butter, or if you sell alot just keep some melted on your grill or stove and just dip. Capt Pete the brand I use are from Simplot cobbetts. This is a sweet corn and the sugar carmelizes real nice. Cost of each cobb is about .25

Fried Corn, hmmmmmmmmm
add some lima beans and some garlic butter, salt & pepper and you get what I serve called succotash

capt.. you can buy the cobbetts at sams in a 24 pack. or.. i buy sysco brand as i found them to be the best. 96 pieces to a case for around 15 dollars. i havent tried fried corn cobs yet. as for garlic butter, i use one pound blocks of sysco margarine. just melt one in a bowl, add about 2 tbl garlic powder and stir. i like to let it harden just enough to spread easy on bread for grilling. dont know if you have hood and anvil system but you can get a table top fryer for under 200 dollars. this opens a new world of fried foods for your menu. being in the south, that is pretty much a requirement...folks down here like to have fries, okra, and onion rings as options with their q. also makes it easier to do fried chicken and fish, also big hits. as for corn, what i do is this... i cook it to order. dont take long at all. in small bowl place to of the small cobs. add just enough hot water to cover them. sprinkle a little sugar on top, then nuc for 5 min. for carryout, its done. just throw a pat of butter on it... for dine in, i like to let it set until the rest of the order is ready then pull it out of the water and butter. works great, no waste, everyone loves it, cant tell it was nuked.....

Capt Pete,
y'all sure got me in a problem here. my wife, who is a true southern girl saw fried corn, drolled and now i gotta buy a new key board!!!!!!!
sure am glad you found a niche market and i sire would run with it!!!!
by the way we went to your web site a few months back and that is what pushed us over the edge and 30g's in debt but hang in there and peggy and i sure are glad you are doing good
also thanks for the cooking directions coming from the white coated chef ends of things bbq'ers are so nice to one another.
best wishes jack and peggy
2Greyhounds....SMOKIN!!!!
ps peggy's people are from lagrange hogansville area of georgia