Fried Corn Recipe
Fried Corn – Classic corn cut fresh off the cob fried in bacon drippings with garlic, onions, paprika, and Creole seasoning delivers the ultimate Southern comfort food. Then top it with bacon bits for a heavenly side dish! Pair it with grilled or fried meat, roasted veggies, and saucy dishes for a happy family!
I have always been a huge corn fan. From sweet corn fritters and shrimp corn soup to corn pudding, you name it! My love for anything corn is far beyond what you can imagine. I grew up eating it, so it will always hold a special place in my heart and palate.
This super easy side dish is also pretty versatile, so make enough for leftovers. Plus, if you’re lookin’ for a no-fuss and quick summer side dish, this Southern fried corn is definitely a top recommendation. It comes together so fast with simple pantry staple ingredients. If that doesn’t convince you, I don’t know what will.
How to Shell Corn for Fried Corn
The best method that I’ve been using for years to scrape off all those corn kernels is to use an angel food cake or bundt pan. That center hole holds the cob perfectly. Place the cob in that hole and grab the cob in place. Then carefully run a sharp knife down the cob until all kernels are extracted and all over the bundt pan. Voila! A mess-free and easy way to strip the corn kernels off the cob.
Recipe Ingredients
- Corn – Sweet corn is out of this world, but tender dent corn will work. And now heirloom corn is available in so many colors you can go wild. No fresh corn? Frozen corn will work, too.
- Bacon – This guy makes everything better. And don’t forget to save the drippings because it adds a delicious smokiness to any fried corn recipe.
- Butter always amazes me with its creaminess that gives a delectable taste to any dish.
- Spices – Corn is naturally delicious, but adding more flavor from onion, garlic, Creole seasoning, Worcestershire sauce, pepper, paprika, and pepper flakes is always welcome. They are the ultimate flavor-enhancing mixture giving a savory-salty-umami-sweet-spicy combo.
How to Fry Corn
- Shell the Corn – Remove the husk from the corn and, using a sharp knife, cut the kernels from the cob from top to bottom and gather them with their juices in a large bowl or cake pan. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining ears of corn.
- Fry the Bacon – In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Set aside reserve about ¼ of it for garnish. You’ll add the rest when adding the onions.
- Reserve the Drippings – Keep 1-2 tablespoons of the bacon drippings in the pan and save the rest for another recipe.
- Sauté – Add butter to the pan, followed by onions and garlic. Sauté for about 2-3 minutes. Be careful not to let it burn.
- Add Corn and Season – Add corn, paprika, white pepper, Creole seasoning, and Worcestershire sauce. (Now is also a good time to add some cream to really make it decadent.) Continue cooking for 7-10 minutes or more, depending on your preference.
- Serve – Adjust seasonings to taste with Creole seasoning, salt, and pepper flakes. Serve warm.
Recipe Variations
There are so many different ways to make delicious fried corn!
- Add Color: Diced red and green bell peppers are excellent additions. Diced tomatoes thrown in right at the end are also great.
- Spice it Up: Diced jalapeños add more spice, and minced cilantro gives it a Mexican flair.
- Cheesy Twist: Shredded smoked cheddar cheese is awesome on top of this goodness. But your favorite melty cheese will work great, too.
- Bacon Swaps – This recipe works, too, with other deli meats, like ham, sausage, and pepperoni.
Tips and Tricks
- After removing the kernels from the corn, you might want to cook them for about 5 minutes in ½ cup of water to reduce frying time and ensure plump, tender corn kernels.
- About ½ cup of cream is optional here, but it’s a great addition, especially if you love creamy corn.
- If you’re replacing the corn on the cob with frozen corn, use about ¾-1 cup per serving.
- While just about any variety of corn is delicious, corn with bright green husks typically has the best quality.
Make-Ahead Instructions
Rejoice, as you can make fried corn with bacon a day or two ahead. Just follow the recipe all the way to the end and store your fried corn in an appropriate container in the fridge. Reheat in the skillet when ready to enjoy. Easy peasy!
Serving and Storage Instructions
In a sealed container, fried corn will last for up to 5 days in the fridge. You can also freeze it for six months.
To reheat it, give it a zap in the microwave or reheat it in the skillet over medium heat.
FAQs
This recipe is a genuine Southern specialty. Corn is native to North America and is a staple ingredient in Southern cooking. Hey, cornbread is undeniably Southern, right?
Oh, the list is endless! You can grill it with or without the husk (with the husk on and soaked for about an hour before grilling is my favorite). You can boil, bake, roast, air fry, and grind it up for a tender, moist cornbread or pudding. What’s not to love?
That is a personal decision. Honestly, a lot of Southerners add just a spoonful of sugar to balance out the saltiness. I don’t, but that’s me. You do you.😍
What to Serve With Fried Corn
Tons of options go great with fried corn! I absolutely love Southern fried chicken, collard greens, and mouthwatering mashed garlic potatoes. And remember to make some homemade Southern sweet tea to wash it all down. Yum!!!
More Fantastic Corn Recipes to Try
Conclusion
I know you’ll love this incredibly simple fried corn recipe for your next Southern extravaganza. Have you already tried it? Then please pin it and share.😍
Watch How to Make It
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This blog post was originally published in June 2018 and has been updated with additional tips, new photos, and a video.
Southern Fried Corn
Ingredients
- 5-6 ears corn (any variety or color)
- 3-4 slices bacon, chopped
- 1-2 tablespoons (14-30g) unsalted butter
- ½ medium onion, sliced
- 2 teaspoons minced garlic
- 1-2 teaspoons Creole seasoning
- 1 teaspoon (5ml) Worcestershire sauce
- ½ teaspoon white pepper
- 1-2 teaspoons pepper flakes or more (optional)
Instructions
- Remove the husks and, using a sharp knife, cut the kernels off the cob from top to bottom and gather them with their juices in a large bowl or cake pan. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining ears of corn.
- In a large skillet over medium heat, sauté bacon until brown and crispy. This may take 3-5 minutes. Set aside, reserving about ¼ of the bacon for garnish. The rest will be used when adding the onions.
- Reserve 1-2 tablespoons of bacon drippings in the pan, and save the rest for another recipe.
- Add butter to the pan. Followed by onions and garlic. Saute for 2-3 minutes. Be careful not to let it burn.
- Next, add the corn, paprika, white pepper, Creole seasoning, and Worcestershire sauce. Add cream (if desired) and continue cooking for 7-10 minutes, depending on preference.
- Adjust for seasoning with Creole seasoning, salt, and pepper flakes. Serve warm.
Tips & Notes:
- After removing the kernels from the corn, you might want to cook them for about 5 minutes in ½ cup of water to reduce frying time and ensure plump, tender corn kernels.
- About ½ cup of cream is optional here, but it’s a great addition, especially if you love creamy corn.
- If you’re replacing the corn on the cob with frozen corn, use about ¾-1 cup per serving.
- While just about any variety of corn is delicious, corn with bright green husks typically has the best quality.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Really delicious (like ALL of your recipes)! I had some fresh corn kernels that I’d blanched and frozen at the end of summer, and I used them in this for a Christmas dinner side. Paprika was mentioned, but I couldn’t find an amount, so I tossed in a teaspoon of smoked paprika. Was not disappointed!
Awesome! I am so glad you loved this recipe, Amber. Thank for the feedback.
I love it!
I’m glad that you love this as much as I do. Thanks for taking the time to comment.
Us Cajuns call it Maque Choux and it’s a stable when you cook rice and gravy. Families get together when the corn is ready to pick and spend the day shucking and cooking down the corn to be put in everyone’s freezer. I actually have a few packs left from last year’s harvest. It is delicious!!! We usually add tomato and bell peppers because that’s what is in season also. Thank you for sharing your recipe.
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
I love this recipe. I changed out the bacon for chopped red bell peppers and the chilies for Ancho chilies that my family loves. I also added 1 teaspoon sugar (GA cooks like my Mom always do that). I use coconut cream instead of dairy cream because my family likes it. I made this recipe ahead for dinner tonight and I already have “snitchers”, lol!!!
Wonderful! Thank you so much for the feedback 🙂
Estimated caloric value is based on the serving info in the recipe box. So that’d be per cup. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
This looks great! If I were to use canned corn, how many cans would I need?
I use can corn when I can’t find it fresh. I always use a brand name and have had great success. DELICIOUS
Hi Bianca, it’s one teaspoon.
Imma, you changed the way I feel about cooking ,
I want to dig into the mashed potatoes as well. What is the other dish on the side , would like to try some of that as well. The whole plate looks so yum.
Hi, Deborah. Thank you and I’m glad to have inspired you in my own little way when it comes to cooking. You can check my Hamburger Steak and Gravy recipe through this link >>> https://www.africanbites.com/hamburger-steak-gravy/ and my Mashed Potatoes here >>> https://www.africanbites.com/garlic-mashed-potatoes/ Happy cooking!
This looks wonderful! I love creamy fried corn. How much should I add?
This looks so easy and delicious, Imma. Can’t wait to dig into a pan of this. Love the use of spices.
This recipe looks great! With corn season just around the corner here I will be making and probably freezing some. Have a great day and thanks for the email.
Hi, Jacquie. Thanks for taking the time to share your thoughts on this. Summer won’t be complete without all those corn dishes. Have a great one!