My Southern roots have taught me that sometimes the old-school dishes are the ones people love the most. You already know fresh corn in a skillet with butter and seasoning is a whole experience. I’ve been sharing Southern comfort recipes with my readers for 10 years, and this is one of those classics that proves you don’t need a long ingredient list to make something incredible. It’s sweet, buttery, and cooked down just enough to bring out all that natural corn flavor.
You will love pairing this with my Baked Turkey Wings, Baked BBQ Chicken, and Slow Cooker Beef Roast.
Fried Corn Ingredients
- Bacon
- Whole Kernel Corn: Fresh corn cut straight from the cob will always give you the best flavor and texture for fried corn. Look for ears with plump kernels and bright green husks, and sweet corn is especially good because the natural sugars caramelize beautifully in the skillet. If fresh corn isn’t in season, canned or frozen works just fine. For canned, grab kernels packed in water and give them a quick rinse to remove excess sodium. Frozen corn is another great option since it’s usually flash-frozen at peak freshness, just thaw it first so it cooks up evenly.
- Smoked Paprika, Garlic Powder, Onion Powder, Salt, and Pepper
- Heavy Whipping Cream
How to Make Fried Corn
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a skillet on medium-high heat and add chopped bacon. Cook the bacon until it's crisp.
- Remove the bacon from the pan and set it aside
- Add the corn to the pan with the spices.
- Stir constantly to ensure all of the corn is browned.
- Once the brown has browned, add in the heavy whipping cream and cooked bacon. Stir to combine.
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Fried Corn Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 3-4 slices bacon Chopped into ½ to 1 inch pieces.
- 20 oz whole kernel corn Fresh, Frozen (thawed and drained), or Canned (thawed and drained)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
- 2 tablespoons heavy whipping cream
Instructions
- Heat a skillet on medium-high heat and add the chopped bacon. Cook the bacon until it's crisp.
- Remove the bacon from the pan and set it aside. Keep the remaining bacon drippings and grease to use to fry the corn. You can drain some if you wish, but I leave it all.
- Add the corn to the pan with the spices. Don't overcrowd the pan. Cook in batches if necessary.
- Stir constantly to ensure all of the corn is browned. This can take 8-12 minutes or longer.
- Once the brown has browned, add in the heavy whipping cream and cooked bacon. Stir to combine.
- Cool before serving.
Notes
How to Prevent Soggy Corn
- Thoroughly Drain the Corn: Whether you’re using fresh, canned, or frozen corn, make sure to drain off any excess moisture before frying. Excess moisture will lead to steaming instead of frying, resulting in soggy corn.
- Use High Heat: Heat your skillet or frying pan over medium-high to high heat before adding the corn. Cooking the corn at a high temperature helps to quickly evaporate any moisture, resulting in crispier corn.
- Don’t Overcrowd the Pan: Fry the corn in batches if necessary to avoid overcrowding the pan. Overcrowding can cause the corn to steam rather than fry, leading to sogginess. Make sure there’s enough space between the corn kernels for them to crisp up evenly.
- Don’t Cover the Pan: Covering the pan traps moisture, which will lead to soggy corn. Keep the pan uncovered to allow excess moisture to evaporate.
- Cook Quickly: Fry the corn quickly, stirring frequently, to ensure that it cooks evenly and doesn’t have time to release excess moisture. Keep the corn moving in the pan to prevent it from sticking and to promote even browning.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Thoroughly Drain the Corn: Whether you're using fresh, canned, or frozen corn, make sure to drain off any excess moisture before frying. Excess moisture will lead to steaming instead of frying, resulting in soggy corn.
Use High Heat: Heat your skillet or frying pan over medium-high to high heat before adding the corn. Cooking the corn at a high temperature helps to quickly evaporate any moisture, resulting in crispier corn.
Don't Overcrowd the Pan: Fry the corn in batches if necessary to avoid overcrowding the pan. Overcrowding can cause the corn to steam rather than fry, leading to sogginess. Make sure there's enough space between the corn kernels for them to crisp up evenly.
Don't Cover the Pan: Covering the pan traps moisture, which will lead to soggy corn. Keep the pan uncovered to allow excess moisture to evaporate.
Cook Quickly: Fry the corn quickly, stirring frequently, to ensure that it cooks evenly and doesn't have time to release excess moisture. Keep the corn moving in the pan to prevent it from sticking and to promote even browning.
Finish with High Heat: If you've added any additional ingredients like onions or bell peppers, make sure to cook them over high heat to quickly evaporate any moisture they release before adding the corn.
It's best to use a large skillet or frying pan with a flat bottom and sloped sides. I recommend a 10 inch or 12 inch cast iron skillet or stainless steel pan.
You can store the corn in the fridge tightly covered and sealed for 3-4 days.
Yes. Fresh corn will give you the best flavor and texture, but frozen or canned corn works just fine. If using frozen, thaw it first. If using canned, drain and rinse it well before adding it to the skillet.
A lot of people like to add chopped onions, garlic, bacon, or bell peppers. A pinch of sugar, smoked paprika, or Cajun seasoning can also add a little extra kick.
You can reheat it on the stovetop or in the microwave. For stovetop reheating, place the corn in a skillet over medium heat and cook, stirring occasionally, until heated through. If reheating in the microwave, transfer the fried corn to a microwave-safe dish, cover it loosely with a damp paper towel to prevent drying out, and heat it in 30-second intervals until warmed through.
You can freeze it, but it will alter the texture. You will likely need to fry it again. You can freeze it tightly covered and sealed for 2-3 months. Defrost in the fridge overnight.
Add-Ins and Substitution Ideas
- Green Bell Peppers
- Red Bell Peppers
- Tomatoes
- Jalapenos
- Grated Cheese
- Parmesan
- Onions
- Parsley
- Cilantro
- Chili Powder
- Cumin
- Hot Sauce
- Black Beans
Pair With These Main Dish Recipes
Smoked Turkey Legs
Eye of Round Roast Beef
Braised Beef Short Ribs
French Dip with Au Jus
Southern Baked Ham with Pineapple
More Side Dish Recipes
Smothered Potatoes and Onions
Steakhouse Creamed Spinach
Smoked Baked Beans with Bacon and Ground Beef
Southern Soul Food Baked Mac and Cheese
Southern Green Beans with Bacon
Candied Carrots
If you're looking for a creamy version, check out my Southern Soul Food Creamed Corn.
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