This post may contain affiliate links.
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.
- Butter
- Bacon Grease – a must for me, but you can substitute butter if you don’t have any.
- Kosher Salt
- Pepper
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
Equipment
Ingredients
- 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
Instructions
- 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.
What’s For Dinner?
5 Easy Delicious Meal Plans + Secrets To Getting Dinner On The Table!
I am 83 and I grew up watching my mother make southern fried corn and I also made it as a young person. The only difference is we made it with field corn. We added sugar to taste and you would have to add water as it cooked because it would continue to thicken as it cooked.. As time went on, I have not been able to find field corn that is not GMO. I can tell you I have made it both ways and field corn is much better, but I would never use GMO corn. Thank you for posting your recipe. I remember fried corn with much joy!!!
Hey there Shirl!
Thank you so much for sharing, I am so happy to hear that this recipe brought back some happy memories! I totally agree with you that freshly harvested field corn is the absolute best way to make this dish, it’s hard to come by these days but it has such a delicious flavor. If you enjoyed this classic southern recipe, you should check out my Southern Pound Cake, it’s another one of those irresistible nostalgic recipes, I hope you’ll give it a try! Let me know if you ever have any questions about a recipe, I’m always happy to help!
~Donya
Definitely a true Southern love dish! At least by me for sure! TY for sharing this is awesome and some Southern recipes My Mom cooked I lost after she passed and many I can replicate but this was an unsure even tho simple that I could duplicate and yes your easy recipe is spot on and again TY
I meant I haven’t been able to replicate to the classic taste I savored from Mom’s recipe. And yours is spot on& thx
Hey there Marisa!
Wow! I am so happy to hear that you enjoyed this recipe, it’s definitely a true southern classic and I’m glad it helped you replicate your Mom’s recipe! Thank you so much for your kind words of support, if you ever have any questions about a recipe I’d be more than happy to help!
~Donya
Love this with ft back grease
Hey there Donna!
I’m with you on that, the Bacon Grease is definitely what puts this recipe over the top! I hope you enjoy the recipe, I’d love to hear what you think!
~Donya
I made this exactly like the directions ,adding two ingredients, scallions and grilled red peppers. Awesome. Thank you. Dennis.
Hey there Dennis!
Thank you so much for your kind words, I am thrilled to hear that you enjoyed this recipe! There are all kinds of great additions you can make to this dish, I bet adding peppers and scallions was delicious. I really appreciate your support, if you ever have any questions about a recipe, please don’t hesitate to ask!
~Donya