Southern Fried Corn Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/southern-fried-corn-recipe/
