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Square overhead shot of a skillet of Southern fried corn.
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Southern Fried Corn

This Southern fried corn is made with fresh sweet corn, crispy bacon, and butter, all cooked down in one skillet. It's an easy, savory side that tastes like summer and comes together in under an hour.
Course Side Dish
Cuisine American, Southern
Keyword fried corn, southern fried corn
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Calories 47kcal
Author Blair Lonergan

Ingredients

  • 8 ears fresh corn
  • 2 strips bacon, chopped
  • 2 tablespoons salted butter
  • ½ cup finely diced or grated onion (optional)
  • ¼ cup water (or sub with cream or milk for a creamier texture)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Pinch of sugar
  • Optional garnish: fresh herbs such as thyme, chives, parsley, or 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.
    Cutting the kernels off of corn cobs.
  • Fry the bacon in a large, deep skillet or Dutch oven over medium-high heat until crispy, about 7-10 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the pan.
    Frying bacon in a skillet.
  • Add the butter to the pan and melt over medium-high heat. Add the onion and saute until soft, about 5 minutes.
    Sauteing onion in a skillet of bacon drippings.
  • Stir in the corn kernels with the corn milk and the water, reduce the heat to medium, and cook for 15 to 20 minutes, stirring frequently so the corn doesn't scorch.
    Frying corn in a skillet.
  • Season with salt, pepper, and sugar. Cook for 2 more minutes. Garnish with the reserved crispy bacon and fresh herbs, if desired.
    Horizontal side shot of a skillet of Southern fried corn.

Video

Notes

  • Stir frequently. Corn scorches easily over medium heat, so keep it moving and scrape the bottom of the pan.
  • Save the corn milk. Scraping the cobs adds starch that thickens the dish and makes it taste rich.
  • Make it creamier. Swap the water for milk or cream.
  • No fresh corn? Use thawed, patted-dry frozen corn (about 4 to 5 cups), or well-drained canned corn with a splash of cream.
  • Skip the bacon. Cook the corn in butter and add a pinch of smoked paprika.
  • Store and reheat. Keep leftovers in the fridge for 3 to 4 days, then reheat in a skillet with a splash of water or butter.

Nutrition

Serving: 1/6 of the recipe | Calories: 47kcal | Carbohydrates: 0.4g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 269mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 122IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.04mg