Southern Fried Corn is fresh corn seasoned and fried to perfection. Pairs well with Smoky Collard Greens and a variety of mains.
In the south, southern fried corn is a popular side dish during the summer months.
Peak corn season lasts from May through September. Sweet corn is grown in each state which makes it available everywhere.
This side dish consists of fresh corn fried in bacon drippings, seasoned with salt, black pepper, and sugar (optional). There are two ways to make it:
- To obtain a crisp texture, fry fresh corn in bacon fat. Season with butter, sugar, salt, and black pepper.
- To obtain a “slightly” soft texture, add flour and water. Cook to desired tenderness.
Our family favorite is #2. My precious aunt and I love soft fried corn because it’s tender and full of savory flavor.
The beauty of this recipe is ingredients and cooking time can be adjusted to suit personal preferences.
For example, this recipe has instructions for both crisp and soft fried corn Very easy to make your way. How cool is that?! 🙂
Be sure to check out my Corn on the Cob recipe. It’s soft, buttery and very easy to make.
How To Read & Follow A Recipe: Tips for Beginners
Reading a recipe is an important life skill that requires properly reading a recipe’s ingredients, and instructions. Plus, knowing how to prep ingredients and what equipment to use.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe so you understand it and to make sure you have each ingredient.
If you see ingredient that you and your family don’t use for whatever reason, use a substitute.
Watch Recipe Videos. If you’re a visual learner (like me), watching a recipe video is great for when you want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. Helps you make sure you have each ingredient and avoid accurately following instructions.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Southern Fried Corn
- 4 ears fresh corn
- 3 strips bacon, uncooked See recipe notes.
- 3/4 cup water
- 1 tablespoon self-rising flour
- 1 teaspoon sugar (optional)
- 2 tablespoons unsalted butter
- salt and black pepper to taste
- Remove husk and silk from each ear of corn. Wash in warm salty water. Rinse in clear water.
- 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.
- In a small cup, stir together water, flour and sugar. Set aside.
- 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.
- Pour corn and the "corn milk" into skillet with bacon grease. Cook over low-medium heat for 10 minutes. Stir constantly.
- 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.
- When corn is done, add butter and stir until melted. Season with preferred amounts of salt and black pepper.
- Sprinkle fried/crumbled bacon on top of each hot serving.