In my mama’s Southern fried corn recipe from Mississippi, she caramelizes fresh corn kernels in a cast iron skillet with a little sugar, butter, and bacon drippings before thickening it up until the corn softens. It’s got creamed corn vibes but with more southern flair. Simple, straightforward and down right fire, this generational recipe is a hit whenever I serve it up.
This recipe post was updated to display brand new process images and clearer instructions on how to create the perfect fried corn.
This post may contain affiliate links. Read our disclosure policy.
How to Make Fried Corn
Prepare the Corn
Step 1: Cut the kernels from the cobs of corn and place it in a large bowl. Then add the water. Add the flour, sugar, salt, and pepper to the corn and water mixture.
Step 2: Stir to dissolve the flour and salt in the water.
Fry the Corn
Step 3: Add the bacon drippings and butter to the skillet and heat over medium-high heat. Watch it closely to ensure the butter doesn’t burn. Pour the corn mixture into a hot skillet and continuously stir.
Step 4: Reduce the heat down to medium and cook for 12-15 minutes or until most of the water has evaporated and it has all thickened looking like creamed corn.
Best Fried Corn Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 12 ears fresh corn shucked
- 3 cups water room temperature
- 2 tbsp self-rising flour
- 1 tbsp granulated sugar or to taste if corn is sweet
- 2 ½ tsp salt or to taste
- ½ tsp black pepper or to taste
- 3 tbsp bacon drippings
- 2 tbsp salted butter
Instructions
- To begin, completely rinse and cut the kernels from the cobs of corn and add to a large bowl. Then add 3 cups of water.
- Next stir flour, sugar, salt and pepper into corn and water mixture. Make sure it is completely smoothly dissolved into the water.
- To a cast iron skillet, add bacon drippings and butter and heat over medium high heat. Once the butter has completely melted (make sure it doesn’t burn), pour corn mixture into hot skillet and continuously stir.
- Turn the heat down to medium. Cook approximately 12-15 minutes or until most of the water has evaporated and it has all thickened looking like creamed corn and the corn is tender and serve.
Video
Notes
How to Store & Reheat
Transfer leftovers to an airtight container once the corn has cooled and pop in the fridge. When you want to serve it up again, return the leftover corn to a skillet with a bit of butter or bacon grease and cook over medium-high heat until reheated. You may need to adjust the consistency a bit by adding a splash of water if it seems too thick.How long will fried corn last in the fridge?
It should last up to 3 days boos.Can I freeze Southern fried corn?
Yep you sure can! Store them using the same method for the fridge but make sure to label with the date. Pop in the freezer for up to two months. Thaw it out in the fridge overnight before reheating. Fried Corn Ingredient Swaps and InformationIngredients You’ll Need to Make this Fried Corn recipe
-
- Fresh corn: Fresh or frozen corn is best.
-
- Self-rising flour: All purpose flour will also work.
-
- Sugar: Use as much or as little as you want.
-
- Seasoning: Salt and black pepper are all you need. Simple yet effective.
-
- Bacon drippings: Save your bacon fat left in the pan after cooking bacon like true Southerners do.
-
- Salted butter: Unsalted is fine but add more salt.
Recipe Substitutions
- Vegetarian: If you need to make this vegetarian you can swap the bacon grease for more butter or your favorite oil. For Vegan, just remove that bacon grease and butter and use oil or plant-based butter.
- Gluten-Free: Swap the regular flour for your fave gluten-free flour blend. You can also use cornstarch with similar results.
- Add Garlic: Add fresh minced garlic to the pan with the melted butter and bacon grease to cook for 30-60 seconds before you add the corn. That aromatic essence just does something special boos.
- Spice it Up!: Add some chopped jalapeno or a sprinkle of cayenne pepper to add a bit of heat.
Nutrition
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Tips
- Grab Fresh Corn: Especially in the summer boos. That flavor will be poppin with the best sweetness.
- Don’t Shortcut the Flavor: The bacon grease and butter add so much richness.
- Smooth the Flour: You want it lump-free so you don’t end up with gummy flour in the corn.
- Cast Iron Vibes: I love using my cast iron skillet to make fried corn but any will do as long as the corn has room to spread out and cook down with even heat.
Recipe Help
Make sure you check the kernels to ensure they are a beautiful yellow color that’s also plump. If you can’t check the kernels before grabbing it, check out the husk color. It should be bright green and fresh-looking. This will also give you a clue on that quality boos.
For the scraping, my mama does it a specific way. She starts on one side of the cob and cuts about a third of the corn off making tiny kernels then she goes in again another third of the way and finally does a last scrape all the way on the cob. Her method to the madness is she doesn’t like the kernels to be too large and she says it is juicier this way. You can totally do this or do it whichever way you like. If you like larger kernels, cut them that way. It’s totally up to you.
The closest corn to fresh is frozen corn. Since it’s frozen so soon after harvesting it usually keeps the same flavor and freshness.
If it still seems watery, keep on cooking until it has thickened up and the corn has softened. If it starts to get dry, add in a bit more water.
pinterest 
facebook 
twitter 
email
Truly one of my favorite recipes but I put a Twist on it this time and I added a jalapeno red bell pepper yellow bell pepper and a dash of cayenne pepper.
That sounds delish!
I love fried corn. Make sweet corn all summer and most of fall when fresh sweet corn is available. My recipe is very similar to this one except I don’t add sugar. It really isn’t needed for fresh sweet corn. Love it and can’t wait for summer..
We love it too. It’s a family recipe and my mom always added just a touch of sugar to brighten the sweetness of the corn so just a personal preference.
This Southern Fried Corn recipe looks absolutely delicious! I can almost taste the buttery, savory sweetness just by reading through the ingredients. Can’t wait to try this out at our next family gathering! Thank you for sharing such a comforting dish!