Southern Fried Corn Recipe – Creamy Skillet Corn with Bacon

Southern Fried Corn Recipe

Southern Fried Corn is a down-home classic that transforms fresh sweet corn into a caramelized, creamy skillet dish. Cooked with bacon, onions, and a touch of butter, this recipe delivers comfort in every bite. Perfect for BBQs, holiday meals, or a quick weeknight side!

Historical Facts

• Southern Roots: Fried corn originated in the American South as a way to use fresh summer corn. It was traditionally cooked in bacon grease for added flavor and richness.
• Farmhouse Staple: Rural cooks relied on this dish to stretch seasonal corn harvests into hearty, affordable meals.
• Cultural Legacy: A staple at Southern gatherings, it’s often served alongside fried chicken, collard greens, and cornbread.

Ingredients

• 6 ears fresh corn, kernels cut off (or 4 cups frozen corn)
• 4 slices bacon, chopped (or 2 tbsp bacon grease)
• 3 tbsp unsalted butter (or olive oil)
• 1 small onion, diced
• 2 garlic cloves, minced
• ¼ cup heavy cream or milk (optional, for creaminess)
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp fresh parsley or chives, chopped (for garnish)

Cooking Instructions

1. Cook the Bacon:
   • In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving 2 tbsp grease in the pan.
2. Sauté Aromatics:
   • Add butter, onion, and garlic to the skillet. Sauté for 3-4 minutes until softened.
3. Fry the Corn:
   • Add corn kernels and smoked paprika. Cook undisturbed for 5 minutes to caramelize, then stir and cook another 5-7 minutes until tender.
4. Finish:
   • Stir in cream (if using) and half the cooked bacon. Season with salt and pepper. Garnish with parsley and remaining bacon.
5. Detailed Cooking Instructions: 
   • Prepare the Corn:
     1. If using fresh corn, shuck the corn and remove the husks and silks.
     2. Hold each ear of corn upright in a large bowl and cut the kernels off with a sharp knife, slicing downwards. This helps keep the kernels from scattering all over your kitchen.
     3. If using frozen corn, make sure it’s fully thawed and drained.
   • Heat the Pan:
     1. Place a large skillet over medium-high heat.
     2. Add the 2 tablespoons of butter and 1 tablespoon of vegetable oil to the skillet.
     3. Allow the butter to melt completely and start to bubble. The combination of butter and oil helps prevent the butter from burning and adds richness to the corn.
   • Sauté the Veggies:
     1. Add the finely chopped onion and bell pepper to the skillet.
     2. Stir to coat the vegetables in the butter and oil mixture.
     3. Sauté the veggies for about 4-5 minutes until they become soft and translucent, stirring occasionally to prevent burning.
   • Add the Garlic:
     1. Add the minced garlic to the skillet and stir well.
     2. Cook for an additional minute until the garlic is fragrant. Be careful not to let the garlic burn as it can turn bitter.
   • Cook the Corn:
     1. Add the corn kernels to the skillet. Stir to combine with the onions, bell pepper, and garlic.
     2. Season with salt, black pepper, and smoked paprika (if using).
   • Serve:
     1. Remove the skillet from the heat.
     2. Sprinkle the fried corn with chopped fresh parsley (if using) for a fresh touch.
     3. Serve the fried corn hot with lime wedges on the side for a tangy finish.

Recipe Notes

• Fresh vs. Frozen: Frozen corn works in a pinch—no need to thaw!
• Vegetarian Option: Skip bacon and use 2 tbsp olive oil + ½ tsp liquid smoke.
• Spice It Up: Add diced jalapeños or a pinch of cayenne.
• Storage: Refrigerate leftovers for up to 3 days. Reheat in a skillet.

Nutritional Info (per serving)

• Calories: 220
• Carbs: 22g
• Protein: 6g
• Fat: 14g

What to Serve With Southern Fried Corn

1. Classic Southern Pairings:

• Mains: Buttermilk fried chicken, smoked pulled pork, or catfish.
• Sides: Collard greens, cornbread, or black-eyed peas.
• Sauces: Hot sauce or pepper vinegar for tang.

2. Vegetarian Spread:

• Pair with BBQ tofu, mac and cheese, and a cucumber-tomato salad.

3. Global Twists:

• Mexican-Inspired: Top with cotija cheese, lime juice, and cilantro.
• Tex-Mex: Serve alongside tacos or enchiladas.

4. Brunch Idea:

• Add a fried egg and serve with biscuits or grits.

5. Dietary-Friendly:

• Vegan: Use plant-based butter and omit bacon.
• Low-Carb: Substitute corn with diced zucchini or cauliflower.