Fresh Fried Corn

Name: Fresh Fried Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ears fresh corn or enough for 2 c.; 1/2 c. skim milk; 1 tsp. salt; 1/8 tsp. pepper; 1 Tbsp. margarine or butter; 3 c. whole kernel corn (drained); 1/4 c. milk; 1 egg (separated); 1/2 tsp. salt; 3 Tbsp. butter; 1 tsp. vanilla extra; 1 Tbsp. sugar

Eats Now Editorial Team · 522 kcal · General

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Fresh Fried Corn – a delicious recipe with corn, milk, salt, pepper, margarine, whole kernel corn. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

10 ears fresh corn or enough for 2 c.
1/2 c. skim milk
1 tsp. salt
1/8 tsp. pepper
1 Tbsp. margarine or butter
3 c. whole kernel corn (drained)
1/4 c. milk
1 egg (separated)
1/2 tsp. salt
3 Tbsp. butter
1 tsp. vanilla extra
1 Tbsp. sugar

1
Combine corn, milk, egg yolk, salt, butter, vanilla and sugar in medium mixing bowl; stir well. Beat egg white until stiff but not dry; fold into corn mixture. Spoon into nonstick 8- inch square baking disk, and bake at 350 degree for 30 to 40 minutes or until set. Serve and enjoy.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 ears fresh corn or enough for 2 c., 1/2 c. skim milk, 1 tsp. salt, 1/8 tsp. pepper, and more.

Yes, Fresh Fried Corn falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
522 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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