Southern Fried Corn
This classic Southern side dish can be made with olive oil instead of bacon fat if you’d prefer to keep it vegetarian.
Serves4 to 6
Prep25 minutes
Cook10 minutes to 13 minutes
Fresh corn on the cob is one of my favorite summer vegetables. Fresh corn has a naturally sweet flavor that makes it a breeze to cook, and the irresistible sound of kernels popping when they’re cut off the cob is music to my ears. Southern-style fried corn is a deliciously simply recipe that excels in maintaining those kernels’ natural sweetness.
Despite what it sounds like, fried corn is not deep-fried corn on the cob. Fried corn is a homey dish where fresh corn kernels are cooked in a cast-iron skillet with bacon fat and butter. It’s reminiscent of creamed corn, minus the cream. Here’s how to make it.
Why You’ll Love It
- It requires only a few ingredients and one skillet. Shucking the corn is the hardest part of this recipe.
- This classic Southern side dish pairs well with everything. Serve it with fried chicken and mashed potatoes to anything off the grill.
Tips for Cutting Corn off the Cobs
- Keep the stems on the ends. First, shuck the corn. Once the cobs are de-husked, keep the stems on the ends so you have something to hold while you cut the kernels off.
- Make sure to get all the kernels. An important part of the cutting process is making sure you get the entire kernel, including the parts that are leftover after you make the initial cuts.
- Flip your knife over to its dull side. Use the dull side of your knife and scrape all of the remaining kernels out. All of this extra creamed corn will add great texture and flavor to your dish.
Key Ingredients for Southern Fried Corn
- Fresh corn: Fried corn is best made with fresh corn on the cob that’s sweet and firm. Frozen corn kernels can also be used.
- Onion: Use 1/2 of a medium yellow onion.
- Unsalted butter: We recommend using unsalted butter so that you can control the amount of salt in the dish.
- Bacon fat: Bacon fat adds a lot of important flavor to this dish, but you can use avocado, olive, or canola oil instead.
How to Make Southern Fried Corn
- Prep the corn. Shuck the ears corn, then cut the kernels from the cobs into a large bowl. Scrape the back of the knife along the cobs to extract the remaining starches into the bowl.
- Cook the corn. Heat a 12-inch cast-iron skillet over medium-high heat. Add the onion, unsalted butter, and bacon fat. Cook, stirring frequently, until the onions are lightly browned and translucent. Add the corn, kosher salt, and black pepper. Cook until the corn is tender.
Helpful Swaps
- Frozen corn: If you don’t have fresh corn, you can use 6 cups of frozen corn kernels (do not thaw).
- Bacon fat substitute: 2 tablespoons avocado, olive, or canola oil can be used in place of the bacon fat for a vegetarian alternative.
More Ways to Enjoy Corn
Storage Tips
Refrigerate fried corn in an airtight container for up to five days.
What to Serve with Southern Fried Corn
Southern Fried Corn Recipe
This classic Southern side dish can be made with olive oil instead of bacon fat if you’d prefer to keep it vegetarian.
Prep time 25 minutes
Cook time 10 minutes to 13 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 8 ears
fresh corn, or 6 cups frozen corn kernels (do not thaw)
- 1/2
medium yellow onion
- 4 tablespoons
(1/2 stick) unsalted butter
- 2 tablespoons
bacon fat
- 1 teaspoon
kosher salt
- 1 teaspoon
freshly ground black pepper
Instructions
Cut 1/2 medium yellow onion into small dice. Shuck 8 ears corn. Cut the kernels from the cobs into a large bowl (about 6 cups). Scrape the back of the knife along the cobs to extract the remaining starches into the bowl. If using frozen corn kernels, measure out 6 cups.
Heat a 12-inch or larger cast-iron skillet over medium-high heat. Add the onion, 4 tablespoons unsalted butter, and 2 tablespoons bacon fat. Cook, stirring frequently, until the onions are lightly browned and translucent, about 5 minutes.
Add the corn, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook until the corn is tender, 5 to 7 minutes for fresh or 8 minutes for frozen.
Recipe Notes
Bacon fat: Bacon fat adds a lot of important flavor to this dish. To make bacon fat at home, bake 6 to 8 thick bacon strips on an aluminum foil-lined rimmed baking sheet at 400ºF for about 20 minutes. Collect the drippings from the bottom of the pan.
Bacon fat substitute: 2 tablespoons avocado, olive, or canola oil can be used in place of the bacon fat for a vegetarian alternative.