Southern Fried Corn Recipe

Introduction

Southern Fried Corn is a comforting side dish bursting with sweet corn flavor, crispy bacon, and a touch of creamy sauce. Perfectly seasoned and easy to prepare, it’s a delicious addition to any meal.

Ingredients

• 5 cups corn kernels, shucked from about 6 ears, cobs reserved
• 6 slices thick-cut bacon, cut into 1″ pieces
• 2 Tbsp. butter
• 1/2 tsp. granulated sugar
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. all-purpose flour
• 3/4 cup water
• 1/4 cup thinly sliced chives

Instructions

1. Step 1: With the flat edge of a chef’s knife or the edge of a large spoon, scrape each corn cob over a plate to collect the starchy “milk.”
2. Step 2: Heat the bacon in a large nonstick skillet over medium-high heat. Cook until crisp, stirring occasionally, 8 to 10 minutes. Transfer bacon to a plate. Drain excess bacon fat from skillet into a small heatproof bowl, and add 2 tablespoons back into the skillet.
3. Step 3: Add corn kernels to the skillet, along with butter, sugar, salt, and pepper. Cook, stirring frequently, until corn is softened and lightly browned in spots, 5 to 7 minutes.
4. Step 4: Add flour and cook, stirring constantly, until flour is smooth and slightly toasted, about 2 minutes. Add the water and stir to combine; the water should reduce almost immediately, creating a creamy sauce.
5. Step 5: Stir in bacon and 3 tablespoons chives. Serve topped with the remaining 1 tablespoon chives.

Tips & Variations

• If you’re gluten free, substitute the all-purpose flour with cornstarch for a smooth, creamy finish.

Storage

Store leftover fried corn in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn can be used. Thaw it well and drain any excess water before cooking to avoid sogginess.

How can I make this dish vegetarian?

Simply omit the bacon and use butter or oil to cook the corn. You can add smoked paprika or a pinch of liquid smoke for a smoky flavor.

Southern Fried Corn Recipe

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★★★★★

4.7 from 126 reviews

Southern Fried Corn is a flavorful and comforting side dish that showcases fresh corn kernels sautéed with crispy bacon, butter, and a touch of sweetness. The dish is thickened with flour to create a creamy sauce that perfectly complements its slightly browned, tender corn and savory bacon bits, garnished with fresh chives for a mild onion flavor. This classic Southern recipe is easy to prepare on the stovetop and pairs well with a variety of main courses.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Main Ingredients

• 5 cups corn kernels, shucked from about 6 ears (reserve cobs)
• 6 slices thick-cut bacon, cut into 1” pieces
• 2 Tbsp. butter
• 1/2 tsp. granulated sugar
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. all-purpose flour (substitute cornstarch for gluten free)
• 3/4 cup water
• 1/4 cup thinly sliced chives (divided as 3 Tbsp and 1 Tbsp for garnish)

Instructions

1. Extract Corn Milk: With the flat edge of a chef’s knife or large spoon, scrape each corn cob over a plate to collect the starchy corn milk. This liquid adds extra flavor to the dish.
2. Cook Bacon: Heat the bacon pieces in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until bacon is crisp, about 8 to 10 minutes. Transfer the cooked bacon to a plate and drain excess fat from the skillet into a heatproof bowl, reserving 2 tablespoons of the bacon fat back in the skillet.
3. Sauté Corn: Add the fresh corn kernels to the skillet with the reserved bacon fat, along with butter, sugar, salt, and pepper. Cook, stirring frequently, until the corn softens and develops lightly browned spots, about 5 to 7 minutes.
4. Thicken Sauce: Sprinkle the flour over the corn mixture and cook, stirring constantly, until the flour is smooth and slightly toasted, roughly 2 minutes. Pour in the water and stir continuously; the water should reduce quickly, creating a creamy sauce that coats the corn.
5. Combine and Garnish: Stir the cooked bacon and 3 tablespoons of chives into the creamy corn mixture. Serve warm, topped with the remaining tablespoon of chives for a fresh finish.

Notes

• For a gluten-free version, replace the all-purpose flour with cornstarch.
• Carefully reserve 2 tablespoons of the bacon fat to sauté the corn for maximum flavor without excess grease.
• The corn milk scraped from the cobs adds natural sweetness and creaminess to the dish; don’t skip this step.

Keywords: Southern fried corn, corn side dish, bacon corn, sautéed corn, comfort food, Southern cooking