Fried Corn
Southern skillet Fried Corn is the perfect way to enjoy fresh corn on the cob!
Servings 6 - 8 people
Calories 126kcal
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 recipe | Calories: 126kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 208mg | Potassium: 193mg | Fiber: 2g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 1mg