Southern Fried Corn Recipe

Introduction

Southern Fried Corn is a comforting, flavorful side dish that brings the sweetness of fresh corn together with crispy bacon and a creamy sauce. It’s a delightful way to enjoy summer’s bounty, perfect for any meal.

Ingredients

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

Instructions

1. Step 1: Using 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.” Set aside.
2. Step 2: Heat the bacon in a large nonstick skillet over medium-high heat. Cook until crisp, stirring occasionally, about 8 to 10 minutes. Remove the bacon to a plate. Drain excess bacon fat into a small heatproof bowl, leaving 2 tablespoons of fat in the skillet.
3. Step 3: Add the corn kernels to the skillet along with the butter, sugar, salt, and pepper. Cook, stirring frequently, until the corn softens and browns lightly in spots, about 5 to 7 minutes.
4. Step 4: Sprinkle the flour over the corn and stir constantly until the flour is smooth and slightly toasted, about 2 minutes. Pour in the water and stir to combine. The water should reduce quickly, creating a creamy sauce.
5. Step 5: Stir in the cooked bacon and 3 tablespoons of the sliced chives. Serve the dish topped with the remaining 1 tablespoon of chives.

Tips & Variations

• For a vegetarian version, omit the bacon and add diced smoked paprika for a smoky flavor.
• Use fresh corn on the cob for the best sweetness, but frozen corn can be substituted if needed.
• Adding a splash of heavy cream at the end can make the dish even richer and creamier.
• Serve with a squeeze of fresh lemon juice to brighten the flavors before serving.

Storage

Store leftover Southern Fried Corn in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, 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 corn?

Yes, frozen corn can be used in this recipe. Thaw it before cooking and drain any excess water to avoid a watery dish.

How do I make this dish less rich?

To lighten the dish, reduce or omit the butter and use turkey bacon or a smaller amount of regular bacon. You can also skip the flour and water sauce for a simpler sautéed corn version.

Southern Fried Corn Recipe

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4.5 from 530 reviews

Southern Fried Corn is a delightful side dish combining sweet corn kernels, smoky bacon, and a creamy, lightly toasted flour sauce. Cooked in a skillet until browned and tender, this recipe features fresh chives for a mild onion flavor and is perfect for complementing any hearty meal.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Ingredients

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

Instructions

1. Extract Corn Milk: Using the flat edge of a chef’s knife or a large spoon, scrape each corn cob over a plate to collect the starchy corn milk, which will add extra creaminess to your dish.
2. Cook Bacon: Heat the bacon pieces in a large nonstick skillet over medium-high heat. Stir occasionally and cook until the bacon is crisp, about 8 to 10 minutes. Remove the bacon to a plate and drain excess fat, keeping 2 tablespoons of bacon fat in the skillet.
3. Sauté Corn: Add the corn kernels to the skillet with the reserved bacon fat, along with butter, granulated sugar, kosher salt, and freshly ground black pepper. Cook while stirring frequently until the corn softens and develops a light browning, about 5 to 7 minutes.
4. Add Flour and Make Sauce: Sprinkle the flour over the corn and cook, stirring constantly, until the flour is evenly coated and begins to toast slightly, about 2 minutes. Pour in the water and stir continuously; the water will reduce quickly, creating a creamy sauce that coats the corn beautifully.
5. Combine and Garnish: Stir the cooked bacon and 3 tablespoons of sliced chives into the corn mixture. Transfer to a serving dish and garnish with the remaining 1 tablespoon of chives just before serving for a fresh, mild onion flavor.

Notes

• For best flavor, use fresh, sweet corn and thick-cut bacon.
• You can substitute vegetable oil for bacon fat for a less smoky flavor.
• Adjust salt and pepper to taste depending on bacon’s saltiness.
• This dish pairs well with grilled meats and summer barbecues.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Southern Fried Corn, Corn Side Dish, Bacon Corn, Skillet Corn, Southern Cuisine, Fried Corn Recipe