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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/southern-fried-corn-recipe/