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Strange conversion question for Thanksgiving

post #1 of 19
Thread Starter 
We saw a recipe that we would really like to try on Food Network for Fried Cream Corn. Well, it was on Paula Deen's Southern Thanksgiving, and apparently in Georgia you can still get fresh corn on the cob. Well, in Colorado we never did get fresh yellow corn on the cob, and we definitely don't have any in the stores now! Besides that, the recipe calls for 1 dozen ears of corn, which would be WAY too much for 2 people.

So here is the conversion question: How much corn do you get from one ear of corn? I want to downsize the recipe, but I have no idea how that converts to the frozen corn that I can get here.
post #2 of 19
They have a forum at www.chef2chef.net that you might try posting that question on. That is an interesting question.
post #3 of 19
I have had that same issue so far north up here, and I have gotten approx 1-1-1/4 c. for each ear shucked, firmly packed.
post #4 of 19
Heidi - I'll have to get you on the deliver list of fresh corn on the cob when it is in season around here. Either we drive it out to Denver or our friends out here visit and take back a few dozen!

I know - wrong time of year for fresh corn.
post #5 of 19
what is Fried Cream Corn - sorry Heidi but it sounds scary LOL
post #6 of 19
Quote:
Originally Posted by sashacat421
I have had that same issue so far north up here, and I have gotten approx 1-1-1/4 c. for each ear shucked, firmly packed.
Holy cow! I never would have guessed an ear of corn held that much corn.
post #7 of 19
I have made fried corn before. not "creamed corn" I guess. I just cut the corn off the cob, scrape the cob and squeeze the "milk" out of the corn while it's in a pan to make it a little mushy, add some bacon grease and salt. Fry it while stirring it for about 15-20 mins. Making sure it doesnt burn, and thats it. Everyone loves it! It's fattening as hell, but isn't that what Thanksgiving is about? Btw, you can get corn on the cob at Super Wal-Mart right now, at least in my area. If not, you can use canned corn just drain it really well and squish it up.
post #8 of 19
Quote:
Originally Posted by huggles
what is Fried Cream Corn - sorry Heidi but it sounds scary LOL
Don't listen to her, Heidi. She eats Vegemite.

Here I thought it was the thread for an annual gripe about the family gatherings. I guess I will have to start that one myself.
post #9 of 19
Quote:
Originally Posted by captiva
Don't listen to her, Heidi. She eats Vegemite.

Here I thought it was the thread for an annual gripe about the family gatherings. I guess I will have to start that one myself.
Chris, I will be looking for your gripe about family gatherings thread. I myself never go to a family gathering without my friend Jack Daniels

Heidi, that's quite a quandry you've got there. Can you buy the frozen corn on the cob?? That may make your conversion a little easier. 2 of the little frozen ones equal about 1 ear of corn. Good luck!
post #10 of 19
Kelly has a great idea! It would be so hard to guess because different types of corn have differnt kernel size.

Chris, as you know, I am also eagerly awaiting your gripe thread!
post #11 of 19
Thread Starter 
Quote:
Originally Posted by Momofmany
Heidi - I'll have to get you on the deliver list of fresh corn on the cob when it is in season around here. Either we drive it out to Denver or our friends out here visit and take back a few dozen!

I know - wrong time of year for fresh corn.
Amy we should do that! As long as it's the yellow corn - the white corn doesn't agree with Earl (which is why we didn't get any fresh corn this year). And it would give us an excuse to meet too!

Dan, here's the link to the recipe: http://www.foodnetwork.com/food/reci..._32333,00.html

It looks SO yummy, but my gosh that means it's a WHOLE LOT of fried cream corn. WWWWAAAAAYYYYY too much for two people, and there isn't a good way to cut it down enough to make it fit for 2. Well, at least not for a big deal dinner like Thanksgiving.
post #12 of 19
Quote:
Originally Posted by huggles
what is Fried Cream Corn - sorry Heidi but it sounds scary LOL
I hear ya my aussie sis! and after looking at the recipe!
post #13 of 19
Heidi - it's simple, too! If you make it you'll have to let us know.

I'm trying Paula's Broccolli Casserole for Thanksgiving dinner.
post #14 of 19
When we used to visit my grandparents in Ohio every summer, Grandma and Mom and I would get up at dawn on Saturday and drive out into the country to a farm where they would give you a bushel basket and let you walk out into the field and pick the corn yourself! Oh, the fresh, sweet smell... the dew sparkling on the broad green leaves... what wonderful memories! And when we got all that corn home, we invited all the relatives over, put a huge pot on the stove, and steamed up the kitchen until nobody could hold another bite. Then it was time for a nap on the porch swing. Ahhh, that was the life! :-)

There's nothing like fresh corn on the cob, and I'm so sorry you don't have it in Colorado. But if I may suggest -- the best alternative is FROZEN corn. Canning works for some things, but with corn, it's an absolute last resort. My favorite is Birdseye's Baby Gold & White Corn, but if you don't want the white, you might try... oh, it's called something like super-sweet or extra-sweet, and I think it's Green Giant. (These are already cut off the cob, of course.)

If I may be so bold...there's a thread around here somewhere called "Thanksgiving Recipes" where I posted a GREAT corn recipe called Dorie's Corn Casserole that you might like to try... :-)
post #15 of 19
Thread Starter 
Quote:
Originally Posted by captiva
Heidi - it's simple, too! If you make it you'll have to let us know.

I'm trying Paula's Broccolli Casserole for Thanksgiving dinner.
We're probably going to stick with regular corn. I have finally convinced Earl to let me try something new for Thanksgiving, but I don't want to overdo it, ya know? Men are so picky! LOL

I think we are going to do something different with the potatos, though. We're going to do Paula's Mashed Baked. http://www.foodnetwork.com/food/reci..._30651,00.html

I would love to try the Turducken but I have no idea where we would get a deboned turkey, duck and chicken around here! LOL
post #16 of 19
Heidi, my great-aunt used to make that! Her husband was a "Southern gentleman". I'm one of those cooks who doesn't measure things, but you could probably try 2 - 3 cups of canned or frozen corn, 1 slice of fatty bacon or 2 slices of lean bacon, and a tablespoon of butter. Some brands of canned corn are packed in practically no water, and thus the kernals aren't all that soggy once you drain.
post #17 of 19
Quote:
I think we are going to do something different with the potatos, though. We're going to do Paula's Mashed Baked.
That looks rich and yummy
post #18 of 19
Now oh my gosh that potato thingy sounds delicious!
post #19 of 19
Quote:
Originally Posted by valanhb
Amy we should do that! As long as it's the yellow corn - the white corn doesn't agree with Earl (which is why we didn't get any fresh corn this year). And it would give us an excuse to meet too!

Dan, here's the link to the recipe: http://www.foodnetwork.com/food/reci..._32333,00.html

It looks SO yummy, but my gosh that means it's a WHOLE LOT of fried cream corn. WWWWAAAAAYYYYY too much for two people, and there isn't a good way to cut it down enough to make it fit for 2. Well, at least not for a big deal dinner like Thanksgiving.

Hey Heidi...wink wink...you could have company over for some...
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