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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.
Ingredients Needed To Make Fried Corn
- Fresh Sweet Corn – naturally sweet with whatever variety you like.
- Bacon Grease – a must for me, but you can substitute butter if you don’t have any.
- Kosher Salt
What Type Of Corn Is Best For This Recipe?
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.
How To Make Fried Corn
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.
- Shucking the corn comes first. Take the husks and silk off of each corn cob and discard. I like to use a vegetable brush to remove any additional silk on the corn.
- Next, using a sharp knife, cut the corn kernels off, but do not cut all the way down to the cob. I use a large bowl, placed on a towel, to catch the kernels.
- Turn the knife around to the dull side and scrape the liquid or “milk” from the cob and place it in the bowl.
- Melt the bacon drippings and 2-tablespoons butter over medium-low heat.
- Add the corn and cook for 10 minutes so that the natural sweetness of the corn will be released.
- Season with salt and pepper, then stir in addition butter. Cook an additional 5 minutes until the corn has a creamy texture.
- Taste, adjust seasoning and serve.
Tips For Making Southern Fried Corn
- While I totally recommend using bacon fat for flavor, you can make this recipe vegetarian by using all butter.
- You can add more texture and flavor with fresh herbs, garlic, or onions and peppers tossed in.
- For a bit of spice, add in cayenne pepper or minced jalapeños.
How To Store Leftovers
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.
What To Serve With Southern Fried Corn
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…
- Brown Sugar Mustard Baked Ham
- Sheet Pan Hamburger Steaks With Mushrooms And Onions
- BBQ Chicken Legs
- Air Fryer Whole Chicken
- Slow Cooker Balsamic Pork Roast
Last But Not Least…
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Southern Fried Corn Recipe
- 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
- 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.
- Add salt and pepper and remaining 2 tablespoons of butter and cook for 5 more minutes.
- Taste and adjust seasoning if desired, then serve immediately.