In the Kitchen with Ricky: Southern fried corn perfect introduction to summer and Soul Food Month

Did you know that June is Countrywide Soul Foods Thirty day period? This is yet another foods holiday, which, I know, are about a dime a dozen. This 1 deserves the holiday getaway therapy and I sense really should be celebrated even additional than it at this time is.

Soul food stuff is deemed an ethnic delicacies all its own even while the fashion and expression might have originated in this article in the United States. The definition, as Wikipedia reads is “An ethnic cuisine typically organized and eaten by African Us citizens, originating in the Southern United States.”

A whole lot of the Southern foodstuff that we imagine of today originated as that of which was common practices of West Africans and Native American foodstuff preparations.

Certain, I could have chosen macaroni and cheese, cornbread or even greens to share with you in today’s recipes, but I wanted to rejoice this holiday getaway by learning a bit myself and seeking out a new recipe. I understood I preferred to make some thing with corn, as I have been viewing ears popping up in the grocery retail store. Corn is like tomatoes for me, I stay clear of them right until the year is appropriate, and even even though we’re a bit early here in Washington, the time is approaching, and I just had to grab some. When I chunk into a fresh new and in period ear of corn, it brings a smile to my experience and recollects childhood memories as my father grew corn for a couple several years there when I was developing up in Northern California.

In my search I stumbled upon several a recipe for Fried Corn, of which I can’t recall at any time looking at just before. Have I eaten it? I’m certain, as most of us in all probability have had some rendition right before, but what stood out was the inclusion of flour, that I really don’t imagine I have had. The flour coats the kernel and then when you introduce that to the grease or oil, it fries up and allows to evenly brown the corn. If the corn releases any moisture or liquid the added 4 absorbs it and results in a creamy mouthfeel. It also gives a minimal added taste and helps to make this corn dish a minimal additional savory and so significantly extra unique.

There have been a good deal of variants out there. Some used bacon grease (and if you have it, use it), some butter and some just oil. Popular inclusions are bell peppers, marinated peppers, onions, herbs and garlic. I, on the other hand, selected to preserve it uncomplicated and vegetarian.

By making use of vegetable or canola oil, this recipe is now not only vegetarian, but vegan. However, if you have bacon grease, working with it in this would be amazing, and butter is quite classic in this recipe. If you want to use butter, I recommend letting it toast a little bit and start off to brown it just before introducing in your corn kernels for a nutty richness that browned butter adds.

I hope you take pleasure in this recipe as a lot as I do and that in the up coming pair months can find some way to love and celebrate Nationwide Soul Food Month.

Southern Fried Corn

Substances:

5-6 ears of substantial corn on the cob, shucked from husk

2 bell peppers, or 6-7 mini peppers

1/3 cup all-intent flour

2 teaspoons sugar

Kosher salt, to style

Ground black pepper, to flavor

1/3 cup vegetable or canola oil

Directions:

Carefully clean, rinse and dry freshly shucked corn.

Take away the kernels from the cob, by reducing down the ear lengthwise with a slender and sharp knife. I like to do this on a large reducing board or above a shallow walled dish/container as to capture all the kernels.

Combine the kernels with peppers, flour, sugar, salt and black pepper, and incorporate to evenly coat the mixture properly with the flour.

Warmth oil in a huge, significant bottomed skillet around medium significant heat till oil shimmers and just barely starts to smoke. You want the oil to be hot, so you quickly crisp up the combination and not steam or braise it.

Increase the flour-coated corn combination to scorching oil and fry, stirring usually to evenly cook dinner, until finally the corn is tender, and the flour begins to brown and crisp.

Make guaranteed it doesn’t adhere to pan by holding the combination transferring about.

Remove from warmth and take a look at for seasoning, changing as essential.

Transfer to a serving dish and serve with grilled fish or barbecued meats.

Love! Feeds 4-6 men and women.