Fried Corn Recipe: Tips for Making Southern Fried Corn

Southern-fried corn features kernels of sweet corn fried in butter and bacon fat over high heat. Like creamed corn and cornbread, fried corn is a popular side dish among home cooks and BBQ restaurants in the Southern United States.

Here’s how to make this Southern staple at home:

1. 1. Use fresh or frozen corn. You can make fried corn with fresh corn cobs or frozen corn kernels. If using the latter, don’t defrost them before adding to the pan; it will only turn them soggy. To remove the fresh corn kernels from the cob, stand each ear on its end in a large bowl and use a sharp knife to carefully slice down the cob, turning it as you go. Canned corn is too wet to use in this recipe.
2. 2. Make it vegetarian or vegan. While a bit of bacon fat is traditional (and makes good use of leftover bacon grease in the pan), you can make fried corn exclusively with butter for vegetarian diners or olive oil for a vegan spin.
3. 3. Brown the butter for a nutty, delicate flavor. If you choose to forgo the bacon, add a toasty flavor to your fried corn by browning butter in a large skillet until it turns golden brown and aromatic. Add the cut corn kernels as soon as the butter turns golden brown to prevent scorching. Learn more about how to make brown butter.
4. 4. Add marinated peppers, fresh herbs, or onions to the mix. Southern-fried corn shines when prepared simply, but feel free to experiment with additions to contrast the vegetable’s natural sweetness. Sauté diced onion in the butter and bacon fat before adding the corn or finely chop pickled peppers for a burst of acidity.