Fried Corn Recipe (Southern Fried Corn) – The best southern classic EVER! Fresh corn on the cob is shucked, scraped and fried in a cast iron skillet with flavorful bacon drippings and sugar for the most delicious side to serve all summer!! Different from my Southern Corn Pudding, you will love this side especially with my Skirt Steak with Chimichurri and my Smothered Pork Chops.
Get ready everyone, I’m about to share with you a recipe that’ll start up an addiction to corn you never knew you could have. I serve a lot of corn during the summer. I make this Shrimp and Corn Chowder and these Corn Fritters!
I love this Mexican grilled corn. I also love this southern succotash recipe. Corn season is among us! whether you’re having it at your dinner table or on your grill, it’s fresh summer flavor is undeniable. Sweet, salty and just a little crunch is all you need to brighten up anything you choose to serve it with.
Fried Corn Origins – What’s Southern Fried Corn?
For those of you who aren’t familiar with Southern Fried Corn, I’m not talking about a battered and deep fried whole ear of corn. We’re talking caramelized sweet kernels coated in a little sugar, butter and bacon. Each bite is a burst of flavor in your mouth! As far as texture, it may be similar to creamed corn but it doesn’t have cream in it.
Every Big Mama, Nana and Mama has their own spin on Fried Corn, but no matter the tweak it remains a southern classic. This is my mama’s recipe. It is simple yet perfect. It lets the corn shine but adds some additional flavors to really amplify the taste.
My mama has been making this recipe every summer for as long as I can remember. Fried corn was served at every barbecue we had, and I could not get enough of it. I still enjoy it today as much as I did the first time I had it. Though I have loved other’s variations, I come back to this recipe time and time again.
How to Pick Corn
Fried corn is simple to make but you must start with great corn. Make sure you check the kernels to insure they are a beautiful yellow and plump in texture.
That always shows you its a good ear of corn. If you can’t check the kernels before grabbing it, look at the husk color. It should be bright green and fresh looking. That will also give you clues on the quality of the corn.
How to Make Fried Corn Recipe- How to Cook Sweet Corn and Corn Shucking
This fried corn recipe doesn’t require too much time. The bulk of the time is spent scraping the corn off of the cob and corn shucking. 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 then 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 whatever way you like. If you like larger kernels, cut them that way. Totally up to you.
You can make this southern fried corn recipe in less than 30 minutes and in only one skillet. The flavors marry together quickly, making this a side dish that’ll wow anyone from dinner guests to little ones with picky palettes!
My mama’s recipe is a sure fire way to introduce a new tasty southern staple to your summer night tables. This recipe is perfection with fresh corn but you can also use frozen corn if needed. So get out that cast iron skillet and let’s bring a little piece of the South to your kitchen tonight.
Hey you can even throw some in my Mexican Cornbread recipe. And be sure to serve with my Fried Okra, Glazed Carrots and Salmon Croquettes. Win! Win!
Fried Corn Recipe (Southern Fried Corn)
Ingredients
- 12 ears fresh corn shucked
- 4 cups water room temperature
- 2 tbsp self rising flour
- 1 tbsp granulated sugar or to taste if corn is sweet
- 2 1/2 tsp salt or to taste
- 1/2 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 to 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 serve.
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IT WAS DAMN GOOOTTT, Thank you ‼️‼️
If you save your bacon dripping whenever you cook bacon, your skillet won’t make the corn look gray. I have heard on another recipe site that cast iron can also make your corn look gray. We never used bacon grease for our corn because my Grandparents didn’t buy bacon. They raised pigs, and salt cured most of the meat and and ate some fresh then made sausage, and fried it then canned it. They didn’t have a smokehouse. But they cut and scraped the cob, and used butter and a little flour in it, plus water and cooked it on a very low flame. With biscuits it is like Heaven. My grandmother liked it in the morning with a pork chop for breakfast.
Fantastic!! Taste Just like my grandmothers!! Mission accomplished
Simple buy tasty recipe. Thanks for your good work!
This was delicious but mine didn’t look nearly as pretty as that. I cooked bacon in my cast iron skillet and kept 3 tablespoons of drippings but they made everything a bit brownish. Every picture I see of this dish has pretty yellow corn. How is everyone achieving this while including bacon drippings?
You can add a little water to keep the color and consistency Also turn the heat down so it doesn’t scorch or overcook the corn.
Use a bundl pan to cut corn off cob and scrape. Soak the sraped cobs in the water and squeeze the cobs. Use this for the water.
When making this recipe, should I drain the corn from the water or pour the corn mixture with water into the pan?
No you do not drain the water but stir until most of the water is absorbed in with the flour and sugar.
I would wait to add salt and pepper until it has cooked a little with the butter.
When making fried corn do I drain the corn from the water before adding it to the frying pan?
You should drain but it won’t matter since you need to continue to cook the corn until the water thickens and mostly evaporates.
No do not drain the water.
The flour is an unexpected touch in this recipe. I bet it’s that special something I always felt like was missing when I’ve fried corn before. Thanks for the tip!