Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

A Southern skillet Fried Corn recipe is the perfect way to enjoy fresh corn on the cob! The sweet kernels are quickly cooked with butter, bacon drippings, onion and herbs for a flavorful and easy side dish.

Front shot of a bowl of fried corn topped with bacon and fresh basil

Southern Fried Corn

It wouldn’t be summer without boatloads of sweet corn on the cob! Whether you’re munching it straight off the cob, adding it to chowder, or mixing it into a skillet of succotash, this is the time of year when we take full advantage of the abundant crop. Skillet fried corn just happens to be one of our favorite easy side dish recipes because it’s sweet, savory, and full of buttery corn, crispy bacon, and fragrant fresh herbs. Everything good!

What is Fried Corn on the Cob?

Southern Fried Corn on the Cob is literally fresh corn, cut off the cob, and fried in a big skillet with bacon grease and butter. Every home cook has her own version — some dishes are creamy, some are thicker (thanks to the addition of flour), and others are spicy. While it’s not difficult and it comes together quickly, there are a few tricks that make this fried corn recipe the best you’ll ever taste. It’s a farmhouse favorite for good reason!

How to Cut Corn off the Cob

The only time consuming part of this process is shucking the corn and removing the kernels. I’ve got a few tips that make this task a little bit quicker and easier:

  • Start by pulling off the husk and removing the silk (those little strings that cling to the corn kernels). My best advice is to do this outside! That way you won’t have to worry about every little thread that falls to the ground.
  • Next, cut the end off of each cob to create a flat surface.
  • Stabilize the cobs by standing them on their flat cut ends on top of a rimmed baking sheet. The edges of the tray will help catch any fly-away kernels.
  • Slice the kernels from each cob in a downward motion and let the kernels fall onto the baking sheet. Then transfer all of the kernels to a bowl.

But wait! Don’t toss away the cobs yet…

How to Thicken Fried Corn

Using the back-side of your knife, scrape the corn milk from each cob and add it to the bowl with your corn kernels. This starchy, sweet corn milk will add flavor and texture to your fried corn and will help thicken the mixture in the skillet. Don’t skip this step!

Overhead image of skillet fried corn served in a vintage bowl on a wooden table

How to make Fried Corn from Scratch

Once you’ve shucked the corn and removed the kernels and milk, your job is practically done! Frying the corn in the skillet only requires a few minutes of actual hands-on time.

Ingredients for Skillet Fried Corn

  • Fresh corn on the cob
  • Bacon
  • Butter
  • Onion
  • Water
  • Kosher salt and black pepper
  • Sugar
  • Fresh herbs such as thyme, chives, parsley or basil

Step 1: Prepare Corn

Shuck the corn, cut off the kernels, and scrape the corn milk into a large bowl.

Corn cut off the cob

Step 2: Fry Bacon

In a large cast iron skillet or Dutch oven, fry the bacon until it’s crisp, then use a slotted spoon to remove the bacon to a paper towel-lined plate. Leave the bacon drippings in the pan.

Crispy chopped bacon on a plate

Step 3: Fry Onion and Corn

Melt butter in the skillet with the bacon grease, saute the onion until soft, and then add the corn kernels, corn milk and water. Reduce the heat to medium and cook, stirring regularly, for 15-20 minutes. Season with salt, pepper and a pinch of sugar, then cook for 2 more minutes.

Frying corn in a skillet

Step 4: Add Herbs and Bacon

Add the fresh herbs, top with the reserved bacon, and serve!

Horizontal shot of fried corn in a cast iron skillet

Seasoning Options

There are so many delicious herbs available in the summer, so this is a great dish to take advantage of that fresh flavor. I like to use thyme, parsley, chives or basil (or a combination of these). If you prefer, you can omit the herbs altogether. The fried corn recipe has tons of flavor on its own!

Bowl of skillet fried corn with bacon and fresh herbs

What to serve with Fried Corn

This easy side dish goes well with a variety of meat and seafood entrees. Here are a few options to get you started:

You can also offer the fried corn as an entrée — just add sliced smoked sausage, shrimp or chicken. Pair it with a side of Skillet Cornbread and some Southern Collard Greens for a truly delicious meal!

Storage

  • Prep Ahead: You can make the corn in advance and keep it covered in an airtight container in the refrigerator for up to 3 days.
  • How to Reheat: Place the fried corn in a skillet and warm over low heat, stirring occasionally, just until it reaches the desired temperature. You can also reheat individual portions in the microwave for about 30 seconds.
  • While you can freeze the leftover corn, it’s not my preference. I find that the vegetables become soft, mushy and watery when thawed.

Tips for the Best Fried Corn Recipe

  • The bacon adds a delicious savory, smoky flavor to the dish; however, if you need a vegetarian option, just omit the bacon and add a little bit more butter to the skillet.
  • When you add the corn and water to the skillet, use a wooden spoon to scrape up any browned bits from the bottom of the pan. They will add so much flavor to your side dish.
  • Spicy Fried Corn: For a Cajun twist, season the corn with Cajun (or Creole) seasoning, smoked paprika and cayenne, to taste.
  • Southern Fried Corn Using Canned Corn or Frozen Corn: If you’re craving a skillet of fried corn in the middle of winter, or if you want to offer this dish as a Thanksgiving side, you can certainly replace the 8 ears of fresh corn with about 4 cups of frozen corn kernels or canned corn kernels. It’s important to note, however, that you will not be able to scrape the cobs when you use frozen or canned corn. The fried corn will be missing that starchy corn milk, so it will not have quite as much flavor and it will have a slightly thinner consistency.
Overhead image of southern fried corn with bacon in a bowl with a silver serving spoon

More Southern side dish recipes that you might enjoy:

Front shot of a bowl of fried corn topped with bacon and fresh basil

Fried Corn

4 from 1 vote
Prep: 15 minutes
Cook: 35 minutes
0 minutes
Total: 50 minutes
Servings 6 – 8 people
Calories 126 kcal
Southern skillet Fried Corn is the perfect way to enjoy fresh corn on the cob!

Ingredients
  

  • 8 ears fresh corn
  • 2 slices bacon, chopped
  • 2 tablespoons butter
  • ½ cup finely diced Vidalia onion (or other sweet onion)
  • ¼ cup water
  • ½ teaspoon kosher salt (or more to taste)
  • ¼ teaspoon black pepper (or more to taste)
  • Pinch of sugar
  • Optional herbs: fresh thyme; minced chives; fresh parsley; fresh basil

Instructions

  • Cut the kernels from the corn cobs and place the kernels in a large bowl. Run the back of your knife down the corn cobs to scrape off any corn milk; add the corn milk to the bowl with the kernels. Set aside.
  • Fry the bacon in a large, deep skillet or Dutch oven over medium-high heat until crispy, about 5 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the pan.
  • Add the butter to the pan and melt over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add the corn kernels with the corn milk and the water, reduce heat to medium, and cook for 15-20 minutes. Stir the pan frequently, since the corn scorches easily. Season with salt, pepper and sugar. Cook for 2 more minutes. Stir in fresh herbs, top with crispy bacon, and serve!

Notes

  • The bacon adds a delicious savory, smoky flavor to the dish; however, if you need a vegetarian option, just omit the bacon and add a little bit more butter to the skillet.
  • When you add the corn and water to the skillet, use a wooden spoon to scrape up any browned bits from the bottom of the pan. They will add so much flavor to your side dish.
  • Spicy Fried Corn: For a Cajun twist, season the corn with Cajun (or Creole) seasoning, smoked paprika and cayenne, to taste.
  • Southern Fried Corn Using Canned Corn or Frozen Corn: If you’re craving a skillet of fried corn in the middle of winter, or if you want to offer this dish as a Thanksgiving side, you can certainly replace the 8 ears of fresh corn with about 4 cups of frozen corn kernels or canned corn kernels. It’s important to note, however, that you will not be able to scrape the cobs when you use frozen or canned corn. The fried corn will be missing that starchy corn milk, so it will not have quite as much flavor and it will have a slightly thinner consistency.

Nutrition

Serving: 1/8 of the recipeCalories: 126kcalCarbohydrates: 17gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 11mgSodium: 208mgPotassium: 193mgFiber: 2gSugar: 4gVitamin A: 290IUVitamin C: 5mgCalcium: 5mgIron: 1mg
Keyword: fried corn, skillet, southern
Course: Side Dish
Cuisine: Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. Hi, Beulah Hazel! The skillet you see in these photos is a Le Creuset enamel coated cast iron pan. I also have some Lodge brand cast iron skillets that I really like — they just require a little bit more maintenance since they’re not coated in enamel. Hope that helps!

  1. 4 stars
    I made it. No butter. Three strips of bacon to fry it in. 6 ears of corn. A cup of milk. No onions. A lot more sugar than a dash. Maybe 2 tablespoons. Twenty minutes with a lot stirring. Delicious. I had a a way old recipe from sixty years ago which was almost identical to yours. I wouldn’t put butter in this unless you were skipping the bacon. It’s a bacon flavored old school recipe.