Easy southern fried corn with bacon is a rich and flavorful side dish. Only a few ingredients are needed to make this delicious side.
We love recipes with corn like this sweet corn cake and Jiffy cornbread.
I know it’s still a little early but I am already dreaming about summer and all of the fresh vegetables that come along with it. Corn in particular is one vegetable that I can’t get enough of during the warm summer months.
What is fried corn?
This is a classic southern side dish that cooks corn kernels with bacon grease and some spices. Not to be confused with creamed corn which cooks the corn in milk.
In my opinion fresh corn from the cob is the best choice when making this recipe. The corn really is the star of the show. If you are in a pinch, frozen corn will work.
How to pick corn
The key is in the kernel. Check for plump kernels with good color. I love yellow and white corn. Another thing to look for is the husk. It should be a nice bright green color.
Ingredients needed
Corn kernels – I love using fresh corn but feel free to use thawed frozen corn.
Butter – Butter makes everything better.
Bacon – Adds a nice salty flavor.
Bacon grease – More flavor!
How to make southern fried corn
Scroll to the bottom for full printable recipe and ingredients.
- Remove the corn kernels from the cob.
- Cook 3 pieces of bacon in a large skillet until they are crispy.
- Place the bacon on a plate and add the corn into skillet with bacon grease.
- Add in finely diced red pepper and onion to the skillet and cook for about 1 minute.
- Stir in the corn over medium heat.
- Sprinkle in Cajun seasoning and add butter.
- Top with crumbled bacon because everything is better with extra bacon.
** If the mixture seems to dry, add a splash of heavy cream. I usually omit the cream.
How to remove corn kernels from the cob
- Start by remove the husk and cleaning off all of the corn silks.
- Cut of the end of one side of the corn, stand it up and with a sharp knife, cut close to the cob removing the kernels.
- I have also used a bundt pan by placing the cut end of the corn in the hole of the pan. Cut the kernels off the cob and they will collect in the bunt pan.
Fried corn variations
This traditional southern recipe is delicious just the way it is but you could try adding a few ingredients to add a new spin.
- Fresh herbs – Add a little green to the dish with fresh green onions, chives or parsley.
- Vegetables – Add a little heat with diced jalapeno or diced tomatoes.
- Cheese – Try a sprinkle of goat cheese, cheddar cheese or Parmesan.
More delicious side dishes
- Corn Salad – This is a fresh corn salad with tomatoes and other veggies.
- Pea Salad – This is a popular recipe on the site. Creamy salad with crisp peas.
- Broccoli Salad – Another wonderful salad full of veggies and bacon.
- Cheesy Vegetable Casserole – A warm dish with vegetables and cheese.
- Deviled Spinach – One of my mom’s favorites. Creamy spinach with cheese and a dash of heat.
Fried Corn Recipe
This recipe is such a great way to use that fresh summer corn. Serve it along side grilled burgers or chicken for the ultimate summer feast!!
** If you try this recipe be sure to give it a star rating below.
Southern fried corn
Ingredients
- 3 cups fresh or frozen corn kernels
- 1/4 cup diced red bell pepper
- 1/4 cup diced sweet onion
- bacon grease
- 3 strips bacon
- 3 tablespoons butter
- 1/4 cup cream or half and half (optional)
Instructions
- Cook the bacon in a skillet until it gets crispy.
- Place the bacon strips on a paper towel lined plate and reserve the bacon grease in the pan.
- Remove the corn kernels off the cob.
- Add the peppers and onions in with the grease and cook for one minute on medium heat.
- Add the corn to a hot skillet and stir.
- Sprinkle in favorite Cajun seasoning.
- Stir in butter, salt and pepper. Add a splash of cream if too dry.
- Chop cooked bacon and top corn.
Notes
- Start by remove the husk and cleaning off all of the corn silks.
- Cut of the end of one side of the corn, stand it up and with a sharp knife, cut close to the cob removing the kernels.
Leave a Reply