09/06/2026
My Mommy’s Sweet Fried Corn 🌽 Ingredients • 1 quart (1 ziplock bag) frozen garden sweet corn (or fresh corn on the cob, scraped for the juices) • 1 heaping teaspoon granulated sugar • Water (just enough to barely cover the corn) • Salt, to taste • 1 tablespoon shortening Flour mixture: • ½ cup water • 2 heaping teaspoons self-rising flour Tip: When you’re cutting corn off the cop - whether to freeze it or cook it fresh - make sure to scrape that cob and get every bit of juice. That’s where the sweet, creamy flavor comes from! Instructions 1. Pour the corn into a cast iron skillet. 2. Add just enough water to barely cover the corn. 3. Stir in the sugar and salt. 4. Bring it to a boil over medium-high heat. 5. Add the shortening and stir it in. 6: Reduce heat to medium and let it simmer, stirring occasionally, until most of the water cooks out. • If it starts to look too dry before it’s done, add a splash of water as needed. 7: Make your cream mixture: • In a shaker cup or jar, mix ½ cup water with 2 heaping teaspoons of self-rising flour. • Shake well until smooth. • Burp your shaker to release pressure so it doesn’t explode—trust me on that one! 🤣 8. Once the corn has cooked down, slowly pour in some of the flour mixture, stirring constantly. • You probably won’t need it all—just enough to thicken the corn to your liking. 9. Simmer a few more minutes until the flour is fully cooked in and the corn is creamy and done. 10. Serve warm and enjoy every sweet bite! Y’all Hungry?
