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Buttery, Southern Fried Corn is a classic side dish that’s a pure delight. It’s simple, made in minutes with fresh corn off the cob, and is destined to shoot to the top of the list of your favorite recipes after the first time you make it!
Whether you serve this corn with Crock Pot Chicken Thighs, or Air Fryer Hot Dogs, this simple recipe will make any meal special.
Fried corn is one of those recipes that brings back good memories. Everyone I knew growing up had their version of this classic Southern dish. Just like Creamy Deviled Eggs and Tomato Cucumber Salad, it was always on the table for Sunday lunch after church or for supper. And, of course, skillet fried corn was on repeat during the summer when fresh was available.
Ingredients Needed To Make Southern Fried Corn
- Fresh Sweet Corn – naturally sweet with whatever variety you like.
- Butter
- Bacon Grease – a must for me, but you can substitute butter if you don’t have any.
- Kosher Salt, Fresh Cracked Black Pepper
What Type Of Corn Is Best For This Recipe?
Fresh summer corn is best for this recipe. I use “super sweet” corn from the farmer’s market, but you can use whatever type of corn you find fresh at the grocery store.
How To Make Fried Corn With Canned Corn
If you can’t find fresh corn, you can use canned corn, but make sure to drain it first. You can also use thawed, drained, frozen corn.
Prepping The Corn: How To Shuck Corn And Remove The Silks
- Hold the ear of corn upright, with the pointed end facing up. This is the end where the corn kernels are attached. Grasp the top of the husk with both hands and gently peel back the outer layers of the husk.
- Continue peeling the husk downward, exposing the kernels.
- Use your fingers or a soft-bristled brush to remove the silk by gently pulling it off the ear of corn.
How To Cook Fresh Corn Off The Cob
- Cut the corn kernels off using a sharp knife, but do not cut down to the cob. I use a large bowl on a towel to catch the kernels.
- Turn the knife around to the dull side, scrape the liquid starch or “milk” from the cob, and place it in the bowl – don’t skip this step!
- Melt the bacon drippings and butter over medium-low heat.
- Add the corn nuggets and cook so that the natural sweetness of the corn will be released. Season with salt and pepper. Cook an additional 5 minutes until the corn has a creamy texture.
Tips For Making The Best Southern Fried Corn
- While I recommend using bacon fat for flavor, you can make fried corn off the cob vegetarian using all butter.
- You can add more texture and flavor to Mexican Corn Dip with fresh herbs, garlic, onions, and peppers.
- For a bit of spice, add in cayenne pepper or Candied Jalapeños.
How To Store Leftovers
To store any leftovers (lucky you!), place the corn in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.
Corn Recipes You’ll Love
- My Southern fried corn recipe and Crock Pot Creamed Corn Recipe are family traditions, especially during the holidays. I also use fresh corn off the cob for Fried Corn Fritters. And for a quick and easy side dish, Air Fryer Corn On The Cob is super yummy.
What To Serve With Southern Fried Corn
If my family were to answer this question, they’d say, “everything!” While that’s not exactly true, I have a few favorites to serve with this easy side dish…
6-Ingredient Crock Pot Pulled Pork
Easy Air Fryer Hot Dogs
Easy Crock Pot Beef Roast Recipe
Easy Glazed Meatloaf
If you tried thisSouthern Fried Corn Recipeor any other recipe, please leave a 🌟star ratingand let me know how it went in thecommentsbelow. Thanks!
5 from 11 votes
Southern Fried Corn Recipe
Author: Donya Mullins
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 342kcal
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Buttery, Fried Corn is a classic Southern side dish that's a pure delight. It's simple, made in minutes with fresh corn, and is destined to shoot to the top of the list of your favorite recipes after the first time you make it!
Equipment
Ingredients
- ¼ cup (4 tablespoons) butter
- 1 tablespoon bacon fat
- 4 cups (about 8 ears) fresh corn cut off the cob
- 1 teaspoon Kosher salt
- ½ teaspoon pepper
Instructions
In a cast iron or heavy bottom skillet, melt 2 tablespoons of butter along with bacon fat over medium-low heat. Add corn and cook, stirring often, for about 10 minutes until liquid has become thick.
Add salt and pepper and remaining 2 tablespoons of butter and cook for 5 more minutes.
Taste and adjust seasoning if desired, then serve immediately.
Notes
- To store any leftovers, (lucky you!) place the corn in an airtight container in the fridge for up to 3 days. Reheat on the stove top or in the microwave.
Nutritional values provided are an estimate and will vary depending on the brands used.
Nutrition
Serving: 1 | Calories: 342kcal | Carbohydrates: 44g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 717mg | Potassium: 646mg | Fiber: 5g | Sugar: 15g | Vitamin A: 813IU | Vitamin C: 16mg | Calcium: 10mg | Iron: 1mg
Did you make my Southern Fried Corn Recipe?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!
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Reader Interactions
Comments
Bobbie
I’ve made this for 50 years!! Didn’t know there was any other way to cook corn other than on the cob..Reply
- Linda Palmer
If you have time and patience, do as my mother did and cut the corn off the cob in two steps–about 1/3 of the kernels and then the lower part of the kernels. Then scrape as described to get all the juices out. Makes the creamiest corn!
Reply
- Susie
I used thawed white corn. I added a sweet onion & a jalapeño. Delicious!
I paired it with mashed red potatoes topped with creamy garlic shrimp.Reply
- Ethel Jean Forant
Can the fried corn be canned?
Reply
- Judy
This recipe takes me way back to my childhood. My dad was a pastor at a small country church and boy could the ladies cook. After church we (there were 6 kids in my family) would go for lunch with different families and I remember loving this corn most of all. Thank you.Reply
- Donya Mullins
This is the BEST! Thank you, Judy.
~DonyaReply
- ROSE LEAR
Excellent!!!❤️Reply
- Donya Mullins
Thanks for the outstanding rating!
~DonyaReply
- Robert C DeCuir
Thank you for the idea! I live in Southern Louisiana and haven’t heard of this before but will be preparing this soon. My fallback for corn isn’t quite as simple (and doesn’t involve a stove) so I’m looking forward to the finished dish.Reply
- Donya Mullins
Thanks so much for the terrific rating!
~DonyaReply
- Shirl
I am 83 and I grew up watching my mother make southern fried corn and I also made it as a young person. The only difference is we made it with field corn. We added sugar to taste and you would have to add water as it cooked because it would continue to thicken as it cooked.. As time went on, I have not been able to find field corn that is not GMO. I can tell you I have made it both ways and field corn is much better, but I would never use GMO corn. Thank you for posting your recipe. I remember fried corn with much joy!!!
Reply
- Donya
Hey there Shirl!
Thank you so much for sharing, I am so happy to hear that this recipe brought back some happy memories! I totally agree with you that freshly harvested field corn is the absolute best way to make this dish, it’s hard to come by these days but it has such a delicious flavor. If you enjoyed this classic southern recipe, you should check out my Southern Pound Cake, it’s another one of those irresistible nostalgic recipes, I hope you’ll give it a try! Let me know if you ever have any questions about a recipe, I’m always happy to help!
~DonyaReply
- Marisa Skelton
Definitely a true Southern love dish! At least by me for sure! TY for sharing this is awesome and some Southern recipes My Mom cooked I lost after she passed and many I can replicate but this was an unsure even tho simple that I could duplicate and yes your easy recipe is spot on and again TY
Reply
- Marisa Skelton
I meant I haven’t been able to replicate to the classic taste I savored from Mom’s recipe. And yours is spot on& thx
Reply
- Donya
Hey there Marisa!
Wow! I am so happy to hear that you enjoyed this recipe, it’s definitely a true southern classic and I’m glad it helped you replicate your Mom’s recipe! Thank you so much for your kind words of support, if you ever have any questions about a recipe I’d be more than happy to help!
~DonyaReply
- Donna Beasley
Love this with ft back grease
Reply
- Donya
Hey there Donna!
I’m with you on that, the Bacon Grease is definitely what puts this recipe over the top! I hope you enjoy the recipe, I’d love to hear what you think!
~DonyaReply
- Dennis fisher
I made this exactly like the directions ,adding two ingredients, scallions and grilled red peppers. Awesome. Thank you. Dennis.
- Donya
Hey there Dennis!
Thank you so much for your kind words, I am thrilled to hear that you enjoyed this recipe! There are all kinds of great additions you can make to this dish, I bet adding peppers and scallions was delicious. I really appreciate your support, if you ever have any questions about a recipe, please don’t hesitate to ask!
~Donya
