Making Fried Corn and Telling Farming Stories, Collard Valley Cooks

This recipe is in our Volume One Cookbook: https://collard-valley-cooks-store.myshopify.com/collections/all
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Unlock the unique flavors of field corn only found on farms! This video reveals how to locate and connect with farmers to experience the freshest field corn available. Don’t miss out on this truly authentic taste!
Creamed Corn (Fried Corn)
6 EARS FRESH CORN (SHUCK & SILKS REMOVED)
1 1/2 CUPS WATER
1 TSP. SALT
1/4 TSP. PEPPER
3 TBSP. SALTED BUTTER OR MARGERINE (OR BACON GREASE)
Cut corn off cobb with very sharp knife. Start at top and cut downward into a wide bowl while resting cobb on bottom of bowl. Rotate cobb while cutting. Try to cut thin slices so you can cut two rows. After cutting off kernels, scrape the cobb with back side of knife. Add corn, water, salt, pepper, and butter to a large wok or skillet. Turn on high and cook until water evaporates off corn. About 5-8 minutes. For Creamed Corn: Put 3 tbsp. cornstarch in 1 ½ cups cold milk. Whisk very well. After corn has cooked 5-8 minutes like recipe above., pour milk/starch in and cook another 5 minutes. Corn starch will turn from cloudy to clear when done. Enjoy!
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