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Southern Fried Corn
Fresh corn seasoned and fried to perfection. A delicious side dish that’s easy to make. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Course Side Dish
Cuisine southern
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine southern
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Remove husk and silk from each ear of corn. Wash in warm salty water. Rinse in clear water.
  2. Cut corn from ears into a large bowl. Use a spoon to scrape “corn milk” (also referred to as cream) from corn cobs into a separate bowl. Set aside.
  3. In a small cup, stir together water, flour and sugar. Set aside.
  4. In a large skillet (or dutch oven), fry bacon until browned. Drain on paper towels. If bacon is fatty, it will produce lots of grease. Drain grease after frying. Return 3 tablespoons of bacon grease to skillet.
  5. Pour corn and the “corn milk” into skillet with bacon grease. Cook over low-medium heat for 10 minutes. Stir constantly.
  6. Pour in water/flour mixture. Cook over low-medium heat for another 15 minutes or until desired tenderness. Stir constantly. NOTE: For crisp fried corn, omit water/flour mixture. Continue with instructions.
  7. When corn is done, add butter and stir until melted. Season with preferred amounts of salt and black pepper.
  8. Sprinkle fried/crumbled bacon on top of each hot serving.
Recipe Notes

Variation:  Southern Fried Corn (Without Flour and Water)

Fry fresh corn kernels in bacon grease over low-medium heat.  Stir constantly for 20 minutes or until desired tenderness.  When done, stir in 2 tablespoons of unsalted butter, 1 teaspoon of sugar, preferred amounts of salt and black pepper.  Serve hot with crumbled bacon on top.