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!!
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 Scalloped Corn, 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.
Perks & Highlights
Cuisine Inspiration: Southern American
Primary Cooking Method: Sautéing/Frying
Dietary Info: Vegetarian, Gluten-Free
Key Flavor: Sweet and savory with a delightful buttery richness
Skill Level: Easy
Special Perks:
- Burst of Freshness: Utilizing fresh corn in this recipe ensures a burst of natural sweetness and juiciness, significantly enhancing the overall flavor profile.
- Quick and Easy: This fried corn recipe comes together in no time, making it a perfect last-minute side dish for busy weeknights or impromptu gatherings.
- Versatile Side Dish: Whether paired with BBQ, fried chicken, or a holiday roast, this versatile dish complements an array of main courses beautifully.
- Customizable Heat Level: While delicious on its own, the recipe can easily be spiced up with a dash of cayenne or a sprinkle of your favorite seasoning blend.
- Comfort Food at Its Best: The buttery goodness of this fried corn doesn’t just satisfy hunger, it’s soul food that offers a sense of home and comfort with every spoonful.
This Southern Fried Corn recipe is a testament to the beauty of simplicity in cooking, proving that with just a few ingredients, a dish can evoke a multitude of wonderful flavors and feelings.
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.
What To Serve With
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!
It’s also wonderful with main dishes Skirt Steak with Chimichurri and my Smothered Pork Chops.
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.
lisa says
I’m trying this today!!! I love fried corn and so does my 10 year old daughter!!! I know it would be great because your instructions were so easy and simple to follow thanks alot!!!! Keep up the good work!!!
Rick Bond says
Creamed corn! Not country fried corn
Country fried corn , corn, scrap Cobb , bacon or country ham grease , butter ,
Salt&pepper , touch of heavy cream opt ….No water ..it’s fried corn , no sugar
it’s not sweet cream corn ! No flour …the heavy cream will thicken as will the milk scraped from the cobb.
Enjoy
Julie says
This was SO amazing! Thanks for the delicious recipe!
Betty says
I would like to try this using the frozen corn. How many cups should I use to replace the 12 ears of corn?
Jocelyn (Grandbaby Cakes) says
Hi Betty, you get about 3/4 cup of corn for each ear of corn based on some research I did.
Rebecca says
The amount of water in this recipe seemed way too much. I had to cook it for quite some time to get it somewhat creamed. My corn may have been smaller though. The flavor was great. Reminded me of the same taste as corn soufflé which I love.
Marthaelaine Brown says
Thank you so much for the corn and green tomato recipe . I fixed it with the Salmon patties or Croquettes my son-in-law , daughter , husband and 4 granddaughters loved it all. I used some corn I had put up in the freezer, I was worried , but it was good there was nothing left.
Jocelyn (Grandbaby Cakes) says
Oh wonderful!!
Alan says
I used the recommended amount of water, but added a bunch more time on medium high heat. Maybe 40 minutes, until the liquid reduced and started to fry onto the corn. Superb!!!
Alan says
Also I added chopped carrots, onion and mild green Chiles to mine (from Arizona. 🙂
Jocelyn (Grandbaby Cakes) says
Oh that’s a wonderful idea!!!
Fay says
Please omit the water. I actually made creamed corn using this recipe. It was still good but I wanted fried corn. I will use the recipe as a guide for next time.
Jocelyn (Grandbaby Cakes) says
Thanks Fay, I think it is definitely a preference thing. But I am so so glad you made it your own.
Yvonne says
My best friend from Kentucky introduced me to Southern Fried Corn! And there is nothing like it! And I have not been the same since!
A few tips I learned from her makes it absolutely DELICIOUS!
The real secret is in how you cut the corn off the cobb to begin with (and NO! Frozen or can corn won’t do! It will NOT be the same! It must be Fresh! Still on the cobb!) When you cut the corn off the cobb you must “MILK” the cobb to get ALL the creamy white starch from the corn and the cobb! Scrape the cobb with a SHARP knife until there is nothing left but the cobb! That milk, along with the butter, the corn meal and sugar carmalize and that is what makes it heaven!
An iron skillet is a MUST! Begin with a HOT skillet! and add BACON DRIPPINGS and lots of BUTTER! (Unfortunately, no other fats will be the same, it changes the end result in terms of FLAVOR!)
Next tip: Add a some YELLOW Corn Meal to the flour mixture! (It helps the corn, butter & sugar, carmalize better as it cooks! and enhances the flavor of the corn! better than just flour alone! Flour alone, makes it more pasty.)
Add a little milk to your water, (I don’t remember using 4 cups however) stiring it in gradually, after the corn and flour/cornmeal mixture has been added to your hot bacon/butter. It should sizxle! Then turn your heat down! You must be very careful not to SCORCH this mixture, as it cooks, so make sure you keep an eye on the heat level, so make sure you DO NOT leave it! You must stir it constantly while it carmalizes. The extra time and effort will be worth the end result! One more thing: Be aware that scraping that cobb can get messy! You will have kernels flying all over the place, so do your scaping in a large bowl to catch all this. Good luck!
Rebecca Winton says
Way, way, way too much water. It’s more like creamed or steamed corn than fried corn.
Jocelyn (Grandbaby Cakes) says
Thanks so much for your comment. We personally like it a bit more creamed in our family.
Betty says
My family also made it creamy served with fried fish …. YUM !
Jocelyn (Grandbaby Cakes) says
Love it! So glad you enjoyed it. We like it somewhat creamy as well.
Marie Czarnecki says
Good reply Jocelyn, people just try to tell great professional cooks how to cook… By the way you are so cute.
Jocelyn (Grandbaby Cakes) says
Thank you so so much Marie!! You are too kind!
ChefBMarie says
Excellent. Followed the recipe as written. Stirring with patience yielded a waterless and tasty dish. Local corn provided a crisp texture. Verge good. Thank you.