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)
- 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
- 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.
Brings back summer memories
Madeline Riley says
This is awesome family loved it !!
Angelia Dixon says
Thank you for this recipe I can see and appreciate that we’re on the same page because this is how I make my fried corn but I do crumble up the bacon that I use to get the bacon grease into the corn too as well…..
Betty Howell says
Going to try this sounds like the one I use to make back in 1980s it was very good
This is truly the closest recipe to my mom’s. She always used flour because of how much butter she usef, and the milk that came from the corn and cob. Just love this sweet addictive stiff!!
Fried corn is infinitely better starting with Field Corn (Dent Corn), which has no sweetness, but can only be found fresh about two weeks each year — early June here in Texas with dates moving later as you go north.
How many cups of corn should the 12 ears yield? You stated tht frozen corn could be used in a pinch….how many cups?
Jocelyn (Grandbaby Cakes) says
About 3/4 a cup of corn kernels on each ear
Edwina Hudson says
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!
Jacquelyn Jones says
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