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!
Enjoy!
Southern Fried Corn
Ingredients
- 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
Instructions
- 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
Nutrition Information:
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.
Karen Bailey says
I see the caloric value never the serving size 1 cup or 1/2 cup…What gives
imma africanbites says
Estimated caloric value is based on the serving info in the recipe box. So that’d be per cup. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Norlisha Gistarb says
This looks great! If I were to use canned corn, how many cans would I need?
Tresa Kitchen Hargrove says
I use can corn when I can’t find it fresh. I always use a brand name and have had great success. DELICIOUS
Bianca says
Hi there’s no measurement for the amount of paprika . Please let me know 🙂
ImmaculateBites says
Hi Bianca, it’s one teaspoon.
Deborah Shulamite says
Imma, you changed the way I feel about cooking ,
I want to dig into the mashed potatoes as well. What is the other dish on the side , would like to try some of that as well. The whole plate looks so yum.
imma africanbites says
Hi, Deborah. Thank you and I’m glad to have inspired you in my own little way when it comes to cooking. You can check my Hamburger Steak and Gravy recipe through this link >>> https://www.africanbites.com/hamburger-steak-gravy/ and my Mashed Potatoes here >>> https://www.africanbites.com/garlic-mashed-potatoes/ Happy cooking!
Roni says
This looks wonderful! I love creamy fried corn. How much should I add?
Mike from Chili Pepper Madness says
This looks so easy and delicious, Imma. Can’t wait to dig into a pan of this. Love the use of spices.
Jacquie says
This recipe looks great! With corn season just around the corner here I will be making and probably freezing some. Have a great day and thanks for the email.
imma africanbites says
Hi, Jacquie. Thanks for taking the time to share your thoughts on this. Summer won’t be complete without all those corn dishes. Have a great one!