Buttery, Southern Fried Corn is a classic side dish that’s a pure delight. It’s simple, made in minutes with fresh corn off the cob, 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. Everyone I knew growing up had their version of this classic Southern dish. Just like Creamy Deviled Eggs and Tomato Cucumber Salad, it was always on the table for Sunday lunch after church or for supper. And, of course, skillet fried corn was on repeat during the summer when fresh was available.
Ingredients Needed To Make Southern 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, Fresh Cracked Black Pepper
What Type Of Corn Is Best For This Recipe?
Fresh summer corn is best for this recipe. I use “super sweet” corn from the farmer’s market, but you can use whatever type of corn you find fresh at the grocery store.
How To Make Fried Corn With Canned Corn
If you can’t find fresh corn, you can use canned corn, but make sure to drain it first. You can also use thawed, drained, frozen corn.
Prepping The Corn: How To Shuck Corn And Remove The Silks
- Hold the ear of corn upright, with the pointed end facing up. This is the end where the corn kernels are attached. Grasp the top of the husk with both hands and gently peel back the outer layers of the husk.
- Continue peeling the husk downward, exposing the kernels.
- Use your fingers or a soft-bristled brush to remove the silk by gently pulling it off the ear of corn.
How To Cook Fresh Corn Off The Cob
- Cut the corn kernels off using a sharp knife, but do not cut down to the cob. I use a large bowl on a towel to catch the kernels.
- Turn the knife around to the dull side, scrape the liquid starch or “milk” from the cob, and place it in the bowl – don’t skip this step!
- Melt the bacon drippings and butter over medium-low heat.
- Add the corn nuggets and cook so that the natural sweetness of the corn will be released. Season with salt and pepper. Cook an additional 5 minutes until the corn has a creamy texture.
Tips For Making The Best Southern Fried Corn
- While I recommend using bacon fat for flavor, you can make fried corn off the cob vegetarian using all butter.
- You can add more texture and flavor to Mexican Corn Dip with fresh herbs, garlic, onions, and peppers.
- For a bit of spice, add in cayenne pepper or Candied 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 stovetop or in the microwave.
Corn Recipes You’ll Love
- My Southern fried corn recipe and Crock Pot Creamed Corn Recipe are family traditions, especially during the holidays. I also use fresh corn off the cob for Fried Corn Fritters. And for a quick and easy side dish, Air Fryer Corn On The Cob is super yummy.
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 have a few favorites to serve with this easy side dish…
If you tried this Southern Fried Corn Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
- ¼ cup (4 tablespoons) butter
- 1 tablespoon bacon fat
- 4 cups (about 8 ears) fresh corn cut off the cob
- 1 teaspoon Kosher salt
- ½ 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.
- To store any leftovers, (lucky you!) place the corn in an airtight in the fridge for up to 3 days. Reheat on the stove top or in the microwave.