Mam: I have not seen such abilities, and kitchen skills, since my Moma was alive. Everything she cooked was just as you cook......and it was great. You are awesome, and so is your channel. Thank you for bringing wonderful memories back to this old man.
6/27/23: Hi Sylv. I made this recipe on yesterday and it was the absolute BOMB! Everyone in my family (8 of us) enjoyed it and asked for more. Thank goodness I made a big batch. I used everything in your recipe, except I didn't have fresh corn, so I used frozen. I also added a jar of red pimentos, finely chopped green bell peppers (love them!), and I substituted the white sugar for my homemade brown sugar. I kind of revamped the recipe a bit (as we who love to cook sometimes do) by putting my conishkee "stank" on it (LOL), but yours was the base and the true idea behind it all and for that I am appreciative. I never thought of making corn this way. It will definitely be a staple on my menu as a side dish in the future. Thank you for taking the time to share your mom's (and your) wonderful recipe. WE LOVE IT! 😋
Oh wow!! Your recipe sounds amazing! I like the idea of the red pimentos! I’ve gotta try that! How do you make homemade brown sugar? I would love to try that too! Thanks for sharing!!!!
@@cookingwithsylvmac6831 6/28/23: @cookingwithsylvmac6831 Very cool, but all thanks to you, of course. You set the tone! And yes, the red pimentos gives it a nice pop of color. And don't forget the finely chopped green bell peppers (sauteed first before adding the onions; they take longer to soften). It's a WOW factor in most dishes for flavor, IMO. Anyway, I make my brown sugar by using two cups of white sugar & molasses; that's all it takes, no preservatives! I don't measure the molasses, but I'm partial to the dark brown version, so that means, the more molasses you put into it, the darker brown it will be. Start with 2 tablespoons, that would probably be the light version for me, but I just add more until it's dark brown. (The fresh flavor of it is phenomenal.) I store mine in a Mason jar, tightly closed and keep it in my cupboard. I swear, Sylv, you'll NEVER buy brown sugar again! It works in ALL my baking goods (e.g., cakes, cookies, etc.), and I even put some in my oatmeal & coffee! It works in just about anything that calls for brown sugar, and in some cases not brown sugar. We who like to cook explore the possibilities and sometimes we stumble onto something new and wonderful. I hope this will convert you into NOT buying brown sugar ever again. Thank you again for the recipe and your feedback. Have a wonderfully blessed day and life! 🤗 P.S. Did I get lengthy here or what? I'm so that way...LOL!
Momma, I can taste that corn right along with you. I am cooking some on this Juneteenth to go along with my pulled pork & greenbeans. Good, simple, recipe.
I literally found it hard to finish watching this, because you are so good at it! Your voice is very soothing, you are so detailed in your instructions! You really should do this for a living! And you have beautiful legs! I can’t wait to make this! Thank you!
Thank you! Watching this gives me more confidence in cooking fried corn for the first time for my family! You're great at What you do! I'm looking forward to more of your videos! By the way, I'd love to see your version of homemade salisbury steak!
This is the only fried corn video that used the corn milk, adds the flour, and a small amount of 1/2n1/2. That flour makes the corn base thick and delicious. Thank you Just because a small amount of cream or corn milk is added doesn’t make it creamed style corn people, it makes it thick textured fried corn.
I got some powdered habañero and use a shake or two instead of jalapeños. And I just use the bacon grease, but next time I will use bacon bits too. The best hint is to make twice as much as you think you need. Thanks for sharing!
@@cookingwithsylvmac6831 It's called Spontaneous Combustion habanero powder. They make hot sauce too. I think Amazon carries it, or google the powder. Purveyors of hot sauce usually have it. I don't like the green flavor of jalapeños. Habanero has much better flavor but so darned hot! Be careful with it. It seems to be hotter the next day IF you have leftovers.
We Do NOT use the bacon, only the grease. No Jalapeño. We add 1 stick of butter. Salt to taste. 1/4 cup of sugar. 2 tablespoons of flour mixed with 10 ounces of water mix with corn. Stir constantly then add water until it doesn’t taste like flour.
Great recipe!! I'm from south central Pa... I tried this last night...DOUBLE delicious!! I used green pepper instead of Jalapenos...I also scrambled 2 eggs and mixed it in and fried zucchini slices on the side! I didn't add any sugar as our corn in season is already super sweet...stick with "Illusion" and "Avalon" and buy it directly from farmers or grow it yourself. I only forgot a few dirt grown vine ripened tomatoes slices with salt and pepper...oh well...gives me a reason to prepare it again!
Fat back or salted pork grease is the secret to good flavorful fried corn and how you cut the kernels off the sweet corn cob is important. You don't need added peppers and stuff. I could tell you more about the cooking process but I won't. if you have a great grand mother from the the south or a much older friend born in the south he or she could tell you what I'm getting at. Fried corn prepared the right way is delicious and a crowd pleaser.
Each person is different, Sis. This is my recipe and how I prepare my fried/creamed corn. Your way may be different and that’s okay. And by the way, my mother and grandmother are both from Wetumpka, Alabama. I also went to Spelman College and I’ve spent a lot of time in the South.
@@cookingwithsylvmac6831 Right On! When I went back and read what I posted it read as if I was criticizing when I should used words leading to suggestions. With much respect and humbling myself. . . in no way was that my intention. I just subscribed to your channel. Look forward to much of your recipes.
Yes. Her version is much different than the version we do in my part of South and my family...but Viva la Difference ALL ways are right and good ! ❤ That's Cooking!
Jerry Lemmon I cant remember where I got that from, to be honest. I think I saw it on a cooking show because I watch a ton of cooking and grilling shows.
@@cookingwithsylvmac6831 I never said I like or didn’t like your channel. You sound triggered. If you don’t like people questioning why you say tsp, but use a tbsp, then you need to go watch another channel and learn the correct utensils in a kitchen. And, don’t sass me
This is how you teach people. Clear, concise, and not too slow or too quickly, and thorough. Great course!
I just subscribed. 👍
Awww!! Thank you so much!!! 😘
My grandmother used to scrap the milk from the corn, and that's what most people on TH-cam are not doing.
I noticed that too!!
“The goody” is what an old lady I used to take care of called the milk☺️
Yes, that is how my 97 yr old Grandmother and I do it..bacon grease, sugar and water...cooked slow with fried chicken and hot biscuits !
That’s where the cream is! Gotta have that!
My taught me this too.
Mam: I have not seen such abilities, and kitchen skills, since my Moma was alive. Everything she cooked was just as you cook......and it was great. You are awesome, and so is your channel. Thank you for bringing wonderful memories back to this old man.
Omg!! Thank you so much for your kinds words! That means so much to me!! 😘
I’ve never heard of “milking the corn”! I will absolutely do that from now on! Thanks for that sweet tip!
6/27/23: Hi Sylv. I made this recipe on yesterday and it was the absolute BOMB! Everyone in my family (8 of us) enjoyed it and asked for more. Thank goodness I made a big batch. I used everything in your recipe, except I didn't have fresh corn, so I used frozen. I also added a jar of red pimentos, finely chopped green bell peppers (love them!), and I substituted the white sugar for my homemade brown sugar. I kind of revamped the recipe a bit (as we who love to cook sometimes do) by putting my conishkee "stank" on it (LOL), but yours was the base and the true idea behind it all and for that I am appreciative. I never thought of making corn this way. It will definitely be a staple on my menu as a side dish in the future. Thank you for taking the time to share your mom's (and your) wonderful recipe. WE LOVE IT! 😋
Oh wow!! Your recipe sounds amazing! I like the idea of the red pimentos! I’ve gotta try that! How do you make homemade brown sugar? I would love to try that too! Thanks for sharing!!!!
@@cookingwithsylvmac6831 6/28/23: @cookingwithsylvmac6831 Very cool, but all thanks to you, of course. You set the tone! And yes, the red pimentos gives it a nice pop of color. And don't forget the finely chopped green bell peppers (sauteed first before adding the onions; they take longer to soften). It's a WOW factor in most dishes for flavor, IMO. Anyway, I make my brown sugar by using two cups of white sugar & molasses; that's all it takes, no preservatives! I don't measure the molasses, but I'm partial to the dark brown version, so that means, the more molasses you put into it, the darker brown it will be. Start with 2 tablespoons, that would probably be the light version for me, but I just add more until it's dark brown. (The fresh flavor of it is phenomenal.) I store mine in a Mason jar, tightly closed and keep it in my cupboard. I swear, Sylv, you'll NEVER buy brown sugar again! It works in ALL my baking goods (e.g., cakes, cookies, etc.), and I even put some in my oatmeal & coffee! It works in just about anything that calls for brown sugar, and in some cases not brown sugar. We who like to cook explore the possibilities and sometimes we stumble onto something new and wonderful. I hope this will convert you into NOT buying brown sugar ever again. Thank you again for the recipe and your feedback. Have a wonderfully blessed day and life! 🤗 P.S. Did I get lengthy here or what? I'm so that way...LOL!
Yum! Love the touch of heat with jalapeno peppers too. Looks delish!
I had that today. Along with fried chicken wings, sweet cornbread, meatloaf and macaroni and cheese homemade. Very awesome.😊😊
Oh my Heavenly Stars I am loving your corn recipe. I will be making this tomorrow. Thanks for sharing God bless you forever more.
Momma, I can taste that corn right along with you. I am cooking some on this Juneteenth to go along with my pulled pork & greenbeans. Good, simple, recipe.
Oh my goodness!! Yours looks so delicious!! Thank you for the recipe! 😊
You are welcome!
pretty kitchen- looks delicious! 💛💛💛💛 THANKX. 😋
Thanks I made it today for dinner and it was delicious!
I literally found it hard to finish watching this, because you are so good at it! Your voice is very soothing, you are so detailed in your instructions! You really should do this for a living! And you have beautiful legs! I can’t wait to make this! Thank you!
Awww! Thank you so very much! You just made my day! Thank you again! 😘😘
Why was I thinking this too
YUMMY 😋🌽 FRY 🥓... THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨
Thank you! Watching this gives me more confidence in cooking fried corn for the first time for my family! You're great at What you do! I'm looking forward to more of your videos! By the way, I'd love to see your version of homemade salisbury steak!
Omg! Thank you so much for the kind words! 😘
I realize I am kinda off topic but does anyone know a good site to stream newly released movies online ?
@Saul Jase Flixportal :)
@Gael Lucas thanks, signed up and it seems like they got a lot of movies there :D I really appreciate it!
@Saul Jase No problem :)
I was looking for a recipe for fried corn and yours looks delicious! I'll be sure to give it a try. Keep cooking :D
Let me know how it turns out!
Very well done. Thank you.
This sounds so good
wow that looks good, whens supper 😃
I was kind of wanting to head on over there myself.
This is the only fried corn video that used the corn milk, adds the flour, and a small amount of 1/2n1/2.
That flour makes the corn base thick and delicious. Thank you
Just because a small amount of cream or corn milk is added doesn’t make it creamed style corn people, it makes it thick textured fried corn.
Wow..cant wait to try this!
Nice! I was looking for something to add to my food truck and I think I found it....
These was amazing
My mother would turn the knife over (the dull side) and scrape the milk from the cob.
I got some powdered habañero and use a shake or two instead of jalapeños. And I just use the bacon grease, but next time I will use bacon bits too. The best hint is to make twice as much as you think you need. Thanks for sharing!
Where did you get powdered habanero? I would love to buy it!! I love collecting spices!!
@@cookingwithsylvmac6831 It's called Spontaneous Combustion habanero powder. They make hot sauce too. I think Amazon carries it, or google the powder. Purveyors of hot sauce usually have it.
I don't like the green flavor of jalapeños. Habanero has much better flavor but so darned hot! Be careful with it. It seems to be hotter the next day IF you have leftovers.
Love it thank you ma,am
We Do NOT use the bacon, only the grease. No Jalapeño. We add 1 stick of butter. Salt to taste. 1/4 cup of sugar. 2 tablespoons of flour mixed with 10 ounces of water mix with corn. Stir constantly then add water until it doesn’t taste like flour.
I use flour with bacon grease and make a rue.
I cook that also, but being Muslim, I use turkey bacon Thank you for sharing.
Mmm delicious.
Great recipe!! I'm from south central Pa... I tried this last night...DOUBLE delicious!! I used green pepper instead of Jalapenos...I also scrambled 2 eggs and mixed it in and fried zucchini slices on the side! I didn't add any sugar as our corn in season is already super sweet...stick with "Illusion" and "Avalon" and buy it directly from farmers or grow it yourself. I only forgot a few dirt grown vine ripened tomatoes slices with salt and pepper...oh well...gives me a reason to prepare it again!
I tip my hat to you nice lady, that’s a delicious recipe. Fixed it tonite after I picked 2,000 ears of sweet corn.
Awww! I’m so glad you enjoyed it! 😘
is this the same as corn pone?
Can you fry frozen corn
Love IT❤❤❤❤❤❤
What’s kind of salt is that?
Do you cook the corn before you take it off the cob?
No, I cook it after I cut the kernels off the raw corn. 😘
Fat back or salted pork grease is the secret to good flavorful fried corn and how you cut the kernels off the sweet corn cob is important. You don't need added peppers and stuff. I could tell you more about the cooking process but I won't. if you have a great grand mother from the the south or a much older friend born in the south he or she could tell you what I'm getting at. Fried corn prepared the right way is delicious and a crowd pleaser.
Each person is different, Sis. This is my recipe and how I prepare my fried/creamed corn. Your way may be different and that’s okay. And by the way, my mother and grandmother are both from Wetumpka, Alabama. I also went to Spelman College and I’ve spent a lot of time in the South.
@@cookingwithsylvmac6831 Right On! When I went back and read what I posted it read as if I was criticizing when I should used words leading to suggestions. With much respect and humbling myself. . . in no way was that my intention. I just subscribed to your channel. Look forward to much of your recipes.
Yes. Her version is much different than the version we do in my part of South and my family...but Viva la Difference ALL ways are right and good ! ❤ That's Cooking!
@@janesmith3893I heard the fat back is the best to use.
Kind of hard to see from how the camera was angled
I think it looks ok
Ms. SylvMack, what was your twist you added different from your mom?
Jerry Lemmon I cant remember where I got that from, to be honest. I think I saw it on a cooking show because I watch a ton of cooking and grilling shows.
Looks yummy just a pinch of flour I like it a little thick . And no sugar for me corn already breaks down in our body as sugar..
That wasn’t 2 tsps, it was actually 2 tbsps with that shovel you were using for a spoon
Why do you have to be nasty?? If you don’t like my recipe, go to another channel!’
@@cookingwithsylvmac6831 I never said I like or didn’t like your channel. You sound triggered. If you don’t like people questioning why you say tsp, but use a tbsp, then you need to go watch another channel and learn the correct utensils in a kitchen. And, don’t sass me
@@regsmith7604 You need to go somewhere and leave me alone! You’re rude and ignorant!
Very nice kim
I know my fathet scrape the milk off the corn too
Lol change the title! Not fried corn!! Lol love the video
That was A LOT of sugar … way more than 2 teaspoons.
She used a cereal spoon not a measuring spoon. That’s why she said two “teaspoons”
She over-dubbed it so she could give us what to use..although she is using more based on her own personal preference.
No flour?
If you add flour you would be making a roux. No flour, ever!
Ma'am, your video says fried corn now you're making cream corn