Southern fried corn is a dish that’s close to my heart, hailing from the warm and hospitable kitchens of the South. It’s that kind of recipe that brings you right back to the long, vibrant summer evenings, where the aroma of butter and the sound of sizzling in a heavy skillet fill the air.
Firstly, I find this Southern fried corn recipe to be a stellar side dish. Secondly, it pairs exceptionally well with pretty much any barbecue pork chops, beef or chicken, and picnic spread.
Now, my method involves stripping fresh corn right off the cob. There’s something about the freshness that canned corn just can’t match. I toss those kernels into my trusty cast iron skillet, which is the secret to getting that perfect, golden caramelization on the corn. The skillet’s even heat distribution is key. Mixing in a bit of bacon adds a smoky depth of flavor that elevates the whole dish.
For a truly irresistible twist, I sprinkle in a pinch of salt and pepper while the corn is frying up, transforming simple ingredients into a delectable treat. I’ve found that this simple yet elegant dish is always a crowd-pleaser, bringing a spoonful of Southern comfort to any meal.
Main Ingredients and Substitutions
Here are some smart substitutions, just in case you don’t have everything on hand to make this delicious corn recipe.
Choosing Your Corn
I always reach for fresh, sweet corn kernels straight off the cob for the best Southern classic flavor. However, if fresh corn isn’t available, frozen corn is a fine substitute. Canned corn can work in a pinch, but it’s my last resort as I find that it lacks the crisp texture of fresh or frozen corn.
What you’ll need
The Role of Fats in Flavor
Fats are crucial for frying corn and adding taste. I swear by a combination of bacon fat and butter for rich, savory notes. If I’ve cooked slices of bacon, I’ll use those bacon drippings. For a vegetarian version, vegan unsalted butter or a good vegetable oil will do. But for that authentic Southern touch, cooking the corn in a cast-iron skillet with bacon grease is the way to go.
Seasonings for the Perfect Taste
I keep my seasonings for this Southern favorite simple: kosher or sea salt and black pepper are musts. To add a subtle kick, a pinch of cayenne pepper works wonders. If I want a bit more complexity, I’ll toss in some diced green pepper or a green onion. For a bit of freshness, a sprinkle of chives and a splash of lime do the trick right before serving this easy side dish.
Related Post: Can You Eat Corn If You’re on a Keto Diet?
Cooking Processes & Techniques
Delicious Southern Fried Corn Recipe
When I make this delicious summer side dish, I focus on a few critical steps to ensure the dish is rich in flavor with a perfect balance of texture.
Preparing your Ear of Corn
Getting the corn ready is crucial. In a large bowl, shuck the corn on the cob to start, and then on my cutting board, I use a sharp knife to carefully remove the kernels. To capture that sweet corn milk, which adds creaminess to the dish, I typically run the back of the knife down the cob.
The Art of Frying Corn
My cast iron skillet is my go-to for frying, as it distributes heat evenly. A heavy-bottom frying pan will also work just fine. I heat it over medium heat and add some butter, letting it melt but not brown. In goes the corn, which I stir occasionally, watching the kernels gradually caramelize and turn golden brown. This whole process usually takes about 25 to 30 minutes. It’s during this time that the sweetness of the corn intensifies and a little bit of that magical creamy texture starts to develop. All the detailed cooking instructions are in the recipe card below.
Finishing Touches and Serving Suggestions
Once the corn is beautifully sautéed with golden-brown edges and you’re ready to serve, I season with salt and black pepper to taste, and if I’m feeling fancy, I’ll mix in chopped bell pepper, cayenne pepper, or jalapenos for some kick. For an extra creamy consistency, stirring in a splash of cream right before it’s done does wonders. This side dish pairs brilliantly with summer classics like stir fries, fresh tomatoes, collard greens, or green beans. Don’t forget, if there are leftovers, they can go straight into an airtight container to maintain their goodness.
Southern Fried Corn Recipe
Equipment
- Cast iron skillet or frying pan
- Knife and Cutting Board
Ingredients
- 4 slices bacon - chopped
- 2 tablespoons bacon drippings - reserved from cooking bacon
- 4 cups fresh corn kernels - about 6-8 ears
- 2 tablespoons butter
- ½ cup red onions - finely chopped
- 3 tablespoons chives - chopped
- ¼ teaspoon cayenne pepper - adjust to taste
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a large skillet or frying pan, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pan and set it aside, leaving about 2 tablespoons of bacon drippings in the pan.
- Add the butter to the pan with the bacon drippings and let it melt.
- Add the chopped red onions to the pan and sauté until they are soft and translucent.
- Stir in the fresh corn kernels and cook for about 5-10 minutes, or until the corn is tender and slightly caramelized.
- Add the chopped chives, cayenne pepper, and cooked bacon to the corn mixture. Stir well to combine.
- Squeeze the lime juice over the corn mixture and season with salt and pepper to taste. Stir again to ensure all ingredients are evenly distributed.
- Cook for another 2-3 minutes, allowing the flavors to meld together.
- Remove the pan from heat and transfer the Southern Fried Corn to a serving dish.
- Serve hot as a delicious side dish alongside your favorite Southern meals.
Notes
- Storage of leftovers: Place the corn in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave and enjoy!
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.
