Southern Fried Corn – classic Southern corn dish fried in bacon drippings with garlic, onions, paprika and creole seasoning and top with bacon bits for an extremely heavenly easy side dish!
You know what else do I love about summer? Fresh sweet corns!
I have always been a huuuge corn fan. From sweet corn fritters, shrimp corn soup, to corn pudding – name it! My love for anything corn is far beyond what you can imagine. I grew up eating it and will always hold a special place in my heart and palate.
This side dish is pretty versatile and simple. It goes well with dry dishes and even saucy ones like this Hamburger Steak and Gravy which I recently shared for our week-long Father’s Day special.
If you want a no-fuss, quick and simple summer side dish, this Southern Fried Corn is definitely on top of my recommendation.
It comes together so easily and uses only simple pantry staple ingredients. If that doesn’t convince you still, then I don’t know what.
For this recipe, I use fresh corn kernels which I bought from a nearby farmer’s market. But you can always use frozen corn or canned corn kernels; make sure to drain them well to avoid being soggy.
As for the seasonings, I use my all time trusted creole seasoning to bring some pop into these corn kernels. But in all honesty, you can replace it with whatever rocks your boat. This dish is pretty versatile. So don’t hold back.
Perhaps the only hard thing (although it’s not that really hard) about this recipe is stripping the corn off a cob. Don’t worry I got your back.
How do you remove corn kernels off the cob?
The best method that I’ve been using for years to scrape off all those corn kernels is to use an angel food cake or bundt pan. That center hole holds perfectly the cob. Place the cob on that hole and hold the cob in place. Then carefully run a sharp knife down the cob until all kernels are extracted and all over the bundt pan.
Voila! A mess-free and easy way to strip the corn kernels off the cob.
You can actually snack on this Southern Fried Corn on its own (oh yes, I do!) or pair it with grilled or fried meat, roasted veggies and saucy dishes. You’ll never look back once you start making this!
Southern Fried Corn
- 5-6 Ear corn (any variety or color)
- 3-4 bacon , slices, chopped
- 1- 2 tablespoons unsalted butter
- ½ medium onion , sliced
- 2 teaspoons minced garlic
- 1-2 teaspoons creole seasoning
- 1 teaspoon Worcestershire sauce
- ½ teaspoon white pepper
- 1-2 teaspoons pepper flakes or more , optional
- Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl or cake pan. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn.
- In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Set aside reserve about 1/4 or more for garnish. The rest to be use when adding the onions.
- There will be some bacon drippings left in the pan (reserve not more than 1-2 tablespoons).
- Add butter to the pan. Followed by onions and garlic. Saute for about 2-3 minutes. Be careful not to let it burn.
- Next, add corn, paprika, white pepper, creole seasoning and worchester sauce. If desired, you may add cream here or continue cooking for about 7-10 minutes or more depending on preference.
- Adjust for seasoning with creole seasoning, salt and pepper flakes. Serve warm
Tips and Notes:
- After removing kernels from corn you may cook for about about 5 minutes , using 1/2 cup water . It helps with corn times and my son likes it cooked before frying.
- Cream is optional here, but it’s a great addition , especially if you want it slightly creamy – 1/2 cup works.
- One ear of corn varies by size of the cob . If replacing with with frozen corn use about 3/4 -1 cup per corn
- You can make this vegetarian or vegan by eliminating the bacon , if desired
How to Make Fried Corn
Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn.
In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Set aside reserve about 1/4 or more for garnish. The rest to be use when adding the onions.
There will be some bacon drippings left in the pan (reserve not more than 1-2 tablespoons). Add butter to the pan. Followed by onions, garlic.
Next, add corn, paprika, creole seasoning,Worcestershire sauce and white pepper. You may add cream here, if desired. Let it cook for about 7-10 minutes, stirring occasionally to prevent any burns.
Add remaining bacon or reserve for serving. Adjust for seasoning with creole seasoning, salt and pepper flakes.
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