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 and serve.
pinterest 
facebook 
twitter 
email 
How many cups of corn should the 12 ears yield? You stated tht frozen corn could be used in a pinch….how many cups?
About 3/4 a cup of corn kernels on each ear
Excellent recipe
This recipe was quick and easy. I use regular flour too. I used to also as a green pepper for flavoring. Jasz My dad used to make it when I was a girl and it felt like it took forever but this was quick and and children are it up! Thanks for sharing.
Don’t forget the color of the tuft of silks sticking out of the top of the corn. The darker the silks the sweeter the corn!
Thank you never knew that. I used frozen corn or can. Just made frozen corn have not made any fried corn in years . Still delicious
Hi, I’m making this today. My question is once I put the corn, water and seasonings in, how long do I cook it? Before frying it?
You cook it immediately after everything dissolves together.
Hi! Just curious, why the self rising flour? Thx!
Just the way my mama makes it.
The flour also creates a bit of a crust and thickening for the corn. Very tasty. Its the southern way I learned to fry corn from my Dad. Corn fresh from the garden to the frying pan.
Any flour will do for this recipe not like you are baking a cake. Mines turn out just fine.
My sister makes this all the time, but I have a question, instead of the self rising flour, can I use corn starch?
They aren’t exactly the same but you can make your own using my baking substitutions here: https://grandbaby-cakes.com/baking-substitutions/
Where has the corn been all my life?! I halved the recipe since there are only four of us and for some reason my husband and kids don’t like leftovers. Mistake! I could have eaten this everyday for the next week! Will definitely being making this a summer staple!
This turned out great! For the reviewer who indicated this recipe was for cream corn vs fried corn, you have to cook it down until the water is absorbed and the corn begins to caramelize. The only thing I think this recipe could use is measurements for the actually scraped corn since all ears are different sizes and the 4 cups of water seemed like too much for the amount of corn the my cobbs yielded. So I cut back on the water. But for inexperienced cooks, they may need more more accurate measurements..
This recipe sound like a hit! How do you half or quarter the recipe? I’m a empty nester and your recipe is a bit much for one person.
I would just cut the ingredients in half or use a recipe converter. You can also make the whole recipe and freeze the remains. It still tastes incredible.