Fried Corn
Southern skillet Fried Corn is the perfect way to enjoy fresh corn on the cob!
Course Side Dish
Cuisine Southern
Keyword fried corn, skillet, southern
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings
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– 8 people
Calories 126 kcal
Author Blair
Ingredients
list of 9 items
8 ears fresh corn
2 slices bacon, chopped
2 tablespoons butter
½ cup finely diced Vidalia onion (or other sweet onion)
¼ cup water
½ teaspoon kosher salt (or more to taste)
¼ teaspoon black pepper (or more to taste)
Pinch of sugar
Optional herbs: fresh thyme; minced chives; fresh parsley; fresh basil
list end
Instructions
list of 3 items
1. Cut the kernels from the corn cobs and place the kernels in a large bowl. Run the back of your knife down the corn cobs to scrape off any corn milk;
add the corn milk to the bowl with the kernels. Set aside.
2. Fry the bacon in a large, deep skillet or Dutch oven over medium-high heat until crispy, about 5 minutes. Use a slotted spoon to remove the bacon to
a paper towel-lined plate, reserving the drippings in the pan.
3. Add the butter to the pan and melt over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add the corn kernels with the corn milk
and the water, reduce heat to medium, and cook for 15-20 minutes. Stir the pan frequently, since the corn scorches easily. Season with salt, pepper and
sugar. Cook for 2 more minutes. Stir in fresh herbs, top with crispy bacon, and serve!
list end
Recipe Notes
…• The bacon adds a delicious savory, smoky flavor to the dish; however, if you need a vegetarian option, just omit the bacon and add a little bit more
butter to the skillet.
• When you add the corn and water to the skillet, use a wooden spoon to scrape up any browned bits from the bottom of the pan. They will add so much flavor
to your side dish.
• Spicy Fried Corn: For a Cajun twist, season the corn with Cajun (or Creole) seasoning, smoked paprika and cayenne, to taste.
• Southern Fried Corn Using Canned Corn or Frozen Corn: If you’re craving a skillet of fried corn in the middle of winter, or if you want to offer this
dish as a Thanksgiving side, you can certainly replace the 8 ears of fresh corn with about 4 cups of frozen corn kernels or canned corn kernels. It’s important
to note, however, that you will not be able to scrape the cobs when you use frozen or canned corn. The fried corn will be missing that starchy corn milk,
so it will not have quite as much flavor and it will have a slightly thinner consistency.
Nutrition Facts
Fried Corn
Amount Per Serving (1 /8 of the recipe)
Calories 126 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 208mg9%
Potassium 193mg6%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 290IU6%
Vitamin C 5mg6%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
Southern skillet Fried Corn is the perfect way to enjoy fresh corn on the cob!
Course Side Dish
Cuisine Southern
Keyword fried corn, skillet, southern
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings
undefined
– 8 people
Calories 126 kcal
Author Blair
Ingredients
list of 9 items
8 ears fresh corn
2 slices bacon, chopped
2 tablespoons butter
½ cup finely diced Vidalia onion (or other sweet onion)
¼ cup water
½ teaspoon kosher salt (or more to taste)
¼ teaspoon black pepper (or more to taste)
Pinch of sugar
Optional herbs: fresh thyme; minced chives; fresh parsley; fresh basil
list end
Instructions
list of 3 items
1. Cut the kernels from the corn cobs and place the kernels in a large bowl. Run the back of your knife down the corn cobs to scrape off any corn milk;
add the corn milk to the bowl with the kernels. Set aside.
2. Fry the bacon in a large, deep skillet or Dutch oven over medium-high heat until crispy, about 5 minutes. Use a slotted spoon to remove the bacon to
a paper towel-lined plate, reserving the drippings in the pan.
3. Add the butter to the pan and melt over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add the corn kernels with the corn milk
and the water, reduce heat to medium, and cook for 15-20 minutes. Stir the pan frequently, since the corn scorches easily. Season with salt, pepper and
sugar. Cook for 2 more minutes. Stir in fresh herbs, top with crispy bacon, and serve!
list end
Recipe Notes
…• The bacon adds a delicious savory, smoky flavor to the dish; however, if you need a vegetarian option, just omit the bacon and add a little bit more
butter to the skillet.
• When you add the corn and water to the skillet, use a wooden spoon to scrape up any browned bits from the bottom of the pan. They will add so much flavor
to your side dish.
• Spicy Fried Corn: For a Cajun twist, season the corn with Cajun (or Creole) seasoning, smoked paprika and cayenne, to taste.
• Southern Fried Corn Using Canned Corn or Frozen Corn: If you’re craving a skillet of fried corn in the middle of winter, or if you want to offer this
dish as a Thanksgiving side, you can certainly replace the 8 ears of fresh corn with about 4 cups of frozen corn kernels or canned corn kernels. It’s important
to note, however, that you will not be able to scrape the cobs when you use frozen or canned corn. The fried corn will be missing that starchy corn milk,
so it will not have quite as much flavor and it will have a slightly thinner consistency.
Nutrition Facts
Fried Corn
Amount Per Serving (1 /8 of the recipe)
Calories 126 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 208mg9%
Potassium 193mg6%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 290IU6%
Vitamin C 5mg6%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
