Fried Corn Recipe

Buttery, Fried Corn is a classic Southern side dish that’s a pure delight. It’s simple, made in minutes with fresh corn, and is destined to shoot to the top of the list of your favorite recipes after the first time you make it!

Fried corn is one of those recipes that brings back good memories. Pretty much everyone I knew growing up had their own version of this classic southern dish. It was always on the table for Sunday lunch after church or for supper. And, of course, it was on repeat during the summer when fresh corn was available.

That’s the short story about this recipe, but the real truth is, the reason this recipe is so beloved is that it’s outrageously delicious. It’s just this simple – fresh corn, cooked in a cast iron skillet with a little bacon grease, is perfectly seasoned then finished with butter.

Southern Fried Corn is one of those simple recipes that prove why seasonal eating is so good.

Fresh summer corn is best for this recipe. I use “super sweet” corn that I get from the farmers market, but you can use whatever type of corn you find fresh at the grocery store.

If you can’t find fresh corn, you can use frozen. Make sure to thaw it completely and drain off any excess water.

The hardest part of this recipe is the prep work. Preparing the corn takes a little bit of time, but once you get organized, it goes quickly.

To store any leftovers, (lucky you!) place the corn in an airtight container in the fridge for up to 3 days. Reheat on the stove top or in the microwave.

If my family were to answer this question, they’d say, “everything!” While that’s not exactly true, I do have a few favorites to serve with this easy side dish…

Fried Corn Recipe (Southern Fried Corn)

Fried Corn Recipe (Southern Fried Corn) – Fresh corn on the cob is shucked, scraped and fried in a cast iron skillet with flavorful bacon drippings and sugar for the most delicious side to serve all summer.

Prep: 15min

Total: 30min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 201 kcal, Carbohydrate 28 g, Protein 4 g, Fat 9 g, Saturated Fat 4 g, Cholesterol 12 mg, Sodium 786 mg, Fiber 2 g, Sugar 9 g, servingSize 1 serving

Ingredients:

• 12 ears fresh corn (shucked)
• 4 cups water (room temperature)
• 2 tbsp self rising flour
• 1 tbsp granulated sugar (or to taste if corn is sweet)
• 2 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• 3 tbsp bacon drippings
• 2 tbsp salted butter

Instruction:

1. To begin, completely rinse and cut the kernels from the cobs of corn and add to a large bowl. Then add to water.
2. Next stir flour, sugar, salt and pepper into corn and water mixture. Make sure it is completely smoothly dissolved into the water.
3. To a cast iron skillet, add bacon drippings and butter and heat over medium high heat. Once the butter has completely melted (make sure it doesn’t burn), pour corn mixture into hot skillet and continuously stir.
4. Turn the heat down to medium. Cook approximately 12-15 minutes or until most of the water has evaporated and it has all thickened looking like creamed corn and serve.

Southern Fried Corn

Prep: 30min

Total: 60min

Ingredients:

• 8 to 10 ears of fresh corn ((I prefer the Silver Queen variety))
• 2 tablespoons of bacon grease ((not necessary but sure makes a big difference))
• 4 tablespoons of butter, divided (or 6 if you’re not using bacon grease)
• salt & pepper

Instruction:

1. With your corn shucked and cleaned, place it standing up in a large bowl or pan in your sink. (Cutting corn off the cob is quite a task and a messy one at that. I think it’s best to do it in the sink. You’ll thank me later when it’s time to clean up.) Run a sharp knife down the cob cutting the kernels off.
2. Next, we’re going to scrape all the starch and “goody” out of the remaining kernels. This is what gives fried corn it’s unique texture and flavor. Simply turn the back of your knife nearly perpendicular to the cob and scrape down the sides.
3. Heat a skillet (preferably cast iron – I always use my great-grandmother’s – it’s one of my most prized possessions – it’s second to be grabbed in case of a fire after my kid) over medium heat and add bacon grease and two tablespoons of butter (or 4 tablespoons of butter if you’re not using the bacon grease – but you should use the bacon grease). Once melted, add corn. Salt and pepper to taste.
4. Reduce the heat to medium low and stir frequently, cooking for 20 to 30 minutes – or until it’s cooked to your liking. Immediately before removing from heat, add remaining butter and stir until melted.

Southern Fried Corn

“This Southern favorite showcases fresh, sweet corn off the cob. Using a cast-iron skillet is a must when making this dish because it adds a depth of flavor stainless steel just can’t match.”

Yield: 6 servings

Ingredients:

• 6 ears fresh corn, shucked
• 2 Tbsp. rendered salt pork or bacon fat
• 2 Tbsp. unsalted butter
• 2 Tbsp. all-purpose flour
• Salt and fresh ground black pepper, to taste

Instruction:

1. Using a sharp butcher knife, slice the corn kernels from the cob. 2. Using the back of the knife, scrape the corn cob downward to get the “corn milk” and any remaining corn kernels left on the cob. 3. Heat a heavy cast-iron skillet over medium-high heat and add the bacon fat and butter. 4. Once the butter has melted and the bacon fat is hot, stir in the corn, corn milk and flour. 5. Cook for 20-25 minutes or until the corn kernels are tender, stirring often. 6. Season with salt and pepper. 7. Serve piping hot.

Southern Fried Corn Recipe

Buttery, Fried Corn is a classic Southern side dish that’s a pure delight. It’s simple, made in minutes with fresh corn, and is destined to shoot to the top of the list of your favorite recipes after the first time you make it!

Prep: 15min

Total: 30min

Ingredients:

• 1/4 cup (4 tablespoons) butter
• 1 tablespoon bacon fat
• 4 cups (about 8 ears) fresh corn cut off the cob
• 1 teaspoon Kosher salt
• 1/2 teaspoon pepper

Instruction:

1. In a cast iron or heavy bottom skillet, melt 2 tablespoons of butter along with bacon fat over medium-low heat. Add corn and cook, stirring often, for about 10 minutes until liquid has become thick.
2. Add salt and pepper and remaining 2 tablespoons of butter and cook for 5 more minutes.
3. Taste and adjust seasoning if desired, then serve immediately.

THANKSGIVING SIDE DISH COUNTRY FRIED CORN A MUST HAVE

FAQ

What is fried corn made of?

How to make the best tasting corn?

1. A dash of cajun seasoning.
2. A couple of cloves of crushed garlic.
3. Chopped fresh herbs like parsley.
4. Several grinds of fresh black pepper.
5. Three or four tablespoons of heavy cream added at the end of cooking.
6. A little heat with some diced fresh jalapenos.

Can you cook corn on the cob in frying pan?

What are the 7 ways to cook corn?

What are some good ways to cook corn on the cob?

1. Place unshucked cob in the microwave.
2. Cook for 4 minutes, and add more time if needed until kernels are tender.
3. Cool corn for 5 minutes before removing the husk and silk.