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Southern Fried Corn

Southern Fried Corn

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!
Course Side
Cuisine Southern
Keyword corn
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 - 5 cups
Calories 263kcal
Author Immaculate Bites


  • 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


Calories: 263kcal | Carbohydrates: 26g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 135mg | Potassium: 327mg | Fiber: 3g | Sugar: 5g | Vitamin A: 910IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 0.7mg