Best 5 Comanche Fried Corn Recipes
Comanche fried corn is a distinctive dish born from the traditions of the Comanche people. It is a flavorful combination of fresh corn, bell peppers, onions, and spices, all fried together. This dish offers a unique taste that is both savory and slightly spicy. Not only is it a delicious meal, but it is also relatively easy to make, making it a popular choice for home cooks and those looking for a quick and tasty meal.
Here are our top 5 tried and tested recipes!
FRIED CORN
Steps:
- In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.
SKILLET FRIED CORN
Great side dish with chicken, beef or pork. Easy to prepare.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Corn
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes.
- Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 21 g, Cholesterol 30.9 mg, Fat 21.2 g, Fiber 2.8 g, Protein 8.3 g, SaturatedFat 6.9 g, Sodium 381.9 mg, Sugar 4.3 g
COMANCHE FRIED CORN
My father likes to make this when we go camping. But it's great anytime. It works for lunch or dinner, and even makes a great salad cold. My dad adapted this from a Comanche recipe that he'd been given a long time ago. Comanche's are a nomadic Native American tribe that roved the southern Great Plains concentrating around Oklahoma, Texas, California, and New Mexico. Posted for Zaar World Tour 05
Provided by Amis227
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- First, fry the bacon. Let it cool and tear into small pieces.
- Leave the grease in the pot and set aside.
- Shuck and wash the corn. Make sure you get all the silk.
- With a sharp knife, slice the kernels off of the cob. Then keep scraping until you reach the cob to get all the juice and corn.
- Sauté the onion in the reserved grease until they are clear.
- Add the corn, bacon, chiles, salt & pepper and the garlic.
- Simmer over a low heat and stir often so it doesn't stick.
- When it's heated through, drain the grease if preferred and serve.
- Note: This calls for fresh corn, but it's super easy to use canned or frozen.
Nutrition Facts : Calories 358.4, Fat 19.1, SaturatedFat 6, Cholesterol 25.7, Sodium 343.3, Carbohydrate 43.4, Fiber 5.1, Sugar 6.5, Protein 10
MEXICAN FRIED CORN
When I was growing up, my mother used to serve fried corn for breakfast with scrambled eggs and tortillas. Here in Arizona, corn is widely used in many dishes. This is a great way to use it- my husband and I both enjoy it. -Sylvia Kessick, Dewey, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.
Nutrition Facts : Calories 142 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 164mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
PAN-FRIED SWEET CORN
From fresh yellow corn, or mixed white. This fried dish is very sweet and the only way I like my corn. I like to season with more salt and pepper before serving.
Provided by George
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 34.5 mg, Sugar 2.9 g
Tips:
- Use fresh corn kernels for the best flavor. If using frozen corn, thaw it completely before using.
- Be sure to heat the oil to the correct temperature before adding the corn. This will help prevent the corn from sticking to the pan and burning.
- Don't overcrowd the pan when frying the corn. This will also help prevent the corn from sticking together and burning.
- Stir the corn frequently while frying to ensure that it cooks evenly.
- Season the corn with salt and pepper, or other desired seasonings, to taste.
- Serve the corn immediately after frying, while it is still hot and crispy.
Conclusion:
Comanche fried corn is a delicious and easy-to-make dish that can be enjoyed as a side dish or as a snack. It is a great way to use fresh corn, and it is a popular dish at potlucks and gatherings. With its simple ingredients and quick cooking time, Comanche fried corn is a great option for busy weeknights or when you are looking for a quick and tasty dish to serve your family and friends.
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