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Skillet Fried Corn

Mama’s Fried Cream CornIf you’re shopping on a budge then corn has to be on your list of budget friendly fresh foods for the summer. It seems like it is endlessly on sale throughout the summer and farmers markets are bursting with fresh corn or several different varieties at incredibly cheap prices. This year is my first year growing corn but I planted  a little late so my corn won’t be ready for another month or so (I planted green and red corn, I’m so excited to see the results). This week marked the beginning of my journey to grocery shop on a budget. It got the point where every time the cashier would finish ringing up my grocery bill I would look around and say “is this really necessary?” and usually it wasn’t. So it was time for a change. Plus, with a little one who’s list of activities is growing by the second (swim class, gymnastics, the list just keeps growing) we could always use a couple extra bucks around the house.

One of my great friends stopped by my house late last week with a bag full of fresh produce her mom picked up from a local farmers market. Lemons, peaches and lots of corn. Let me tell you, there’s no better way to stay on a budget than to have free food! Tonight we had a mexican themed dinner with Fool Your Friends Tacos, homemade whole wheat tortilllas, salsa, a little vegan sour cream, steamed fresh broccoli tossed in flac oil and this skillet fried corn. The inspiration came from Paula Deen’s Mama’s Fried Cream Corn. The recipe itself doesn’t lend anything to it that would make the corn creamy aside from a boat-load of grease so I wouldn’t call my rendition of the recipe creamed. This skillet fried corn is sweet without sugar (thanks to fresh in season corn) and the ingredients are simple. A little earth balance margarine, a pinch of salt and corn.

Original Recipe Nutrition Analysis:

Per Serving: 645 Cal (43% from Fat, 10% from Protein, 47% from Carb); 18 g Protein; 34 g Tot Fat; 14 g Sat Fat; 12 g Mono Fat; 82 g Carb; 12 g Fiber; 14 g Sugar; 14 mg Calcium; 2 mg Iron; 463 mg Sodium; 56 mg Cholesterol

Veganized Recipe Nutrition Analysis:

Per Serving: 115 Cal (34% from Fat, 10% from Protein, 57% from Carb); 3 g Protein; 5 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 18 g Carb; 3 g Fiber; 3 g Sugar; 2 mg Calcium; 0 mg Iron; 79 mg Sodium; 0 mg Cholesterol

Skillet Fried Corn
Makes 6 Servings

4 Ears fresh corn
2 tablespoons Earth Balance Margarine
a pinch of salt

Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little. Melt margarine in a large skillet, add corn, and sprinkle lightly with salt. Cook for 10-15 minutes or until kernels have softened and are warmed through.

Photo courtesy of Paula Deen’s website

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