Southern Fried Corn

Name: Southern Fried Corn
Prep time: 35 min
Total time: 35 min
Yield: 4 - 6 serving(s)
Ingredients: 4 slices bacon; 6 ears corn; 2 tbsp. salted butter; 1 small yellow onion, chopped; 1 1/2 tsp. kosher salt; 1 tsp. black pepper; 1/2 c. heavy cream

Come for the corn, stay for the bacon!

By Leah PerezPublished: Aug 7, 2025

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C.W. Newell

Yields:

4 - 6 serving(s)

Prep Time:

35 mins

Total Time:

35 mins

When corn is at it's peak during the summer months, even the most enthusiastic cooks can run out of ideas for how to use it all. That's where this southern fried corn recipe comes in—it brings out everything you love about the season’s best ears, with just a handful of pantry staples and one very important addition: bacon. Crisped slices add smoky depth, while the corn is sautéed with a touch of butter and cream in the savory drippings, creating a silky, lightly sweet coating on every kernel. It's the perfect corn recipe to use up all those ears you grab from the farmer's market! Serve it as a side dish with anything from fried chicken to steak or salmon. It will make any weeknight dinner better!

Why do you scrape the corn cobs in this recipe?

After cutting the kernels off the cobs, there is still a lot of sweet, starchy liquid left behind. Scraping the cobs with the back of a knife releases this "corn milk," which adds both flavor and body to the dish. It helps thicken the sauce naturally while intensifying the dish's sweetness.

Can you make Southern fried corn with frozen corn?

When fresh corn isn’t in season, you can absolutely make this dish with 4 cups of frozen corn. Let the corn thaw completely, then pat it dry with a clean towel to help prevent excess splattering in the bacon fat. Since there are no cobs to scrape for that naturally starchy “corn milk,” add an extra tablespoon or two of heavy cream to help mimic the creamy texture.

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Directions

1. Step 1In a large cast iron skillet, cook the bacon over medium-low heat, turning occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to cool, then crumble. Leave the drippings in the pan.
2. Step 2Cut the kernels off the corn cobs and place in a large bowl. Using the back of a knife, scrape the cobs to extract all the juices and add to the bowl.
3. Step 3Add the butter to the bacon drippings and melt over medium heat. Add the onion and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the corn, salt, and pepper, and cook, stirring frequently, until the corn is tender and lightly browned in spots, 6 to 8 minutes.
4. Step 4Stir in the cream and cook until slightly thickened and the corn is coated, 2 to 3 minutes. Remove from the heat and top with the crumbled bacon.