Fried Corn

Fried corn is a Southern skillet side dish made with fresh corn cut straight from the cob and cooked until the kernels develop golden-brown edges. Bacon grease adds savory flavor, while salted butter finishes the corn, bringing out its natural sweetness. The result is tender, buttery corn with a mix of golden and yellow kernels.

How to Make Fried Corn

1. Prepare the corn. Remove the husks and silk from 4–6 ears of fresh corn. Cut the kernels from the cobs, removing any remaining silk.
2. Start cooking the corn. Heat 3 tablespoons of vegetable oil in a large 10–12-inch skillet over medium-high heat. Add the corn kernels and cook for 5 minutes, stirring frequently as the kernels release moisture.
3. Add the bacon grease. After 5 minutes, add approximately ¼ cup of bacon grease to the skillet. Continue cooking over medium-high heat, stirring about every 5 minutes so the kernels cook evenly.
4. Allow the corn to brown. As the moisture cooks away, the kernels will begin to caramelize. Continue cooking until you notice golden edges and small brown spots developing on some of the kernels.
5. Season the corn. Once the kernels begin turning golden brown, reduce the heat to medium. Season with salt and black pepper to taste.
6. Finish with butter. Add 2 tablespoons of salted butter and stir to coat the corn. Continue cooking until approximately one-quarter of the kernels have developed golden-brown spots, while the remaining kernels are still yellow.
7. Serve. Remove the skillet from the heat and allow the fried corn to cool slightly before serving.

Tips for the Best Fried Corn

• Use fresh corn. This recipe uses 4–6 ears of fresh corn, which makes approximately 4–5 servings. Cut the kernels directly from the cob before frying.
• Save your bacon grease. Cooking approximately 6 strips of bacon should provide the bacon grease needed for this recipe, depending on the bacon. Measure out about ¼ cup to give the corn its savory flavor.
• Add the butter toward the end. Butter can burn at the high temperature used to fry the corn. Lower the heat to medium before adding it so the corn gets that buttery finish without burning the butter.
• Let the corn develop some color. The corn needs time in the skillet for the excess moisture to cook away and the kernels to begin browning. Stop when approximately one-quarter of the kernels have caramelized. The contrast between the browned and yellow kernels is what you’re looking for.
• You can skip the vegetable oil. If you prefer, start with half the bacon grease instead of vegetable oil, then add the remaining bacon grease later in the cooking process. This leaves less grease available to finish the corn.

How to Store and Reheat Fried Corn

Refrigerating: Allow the fried corn to cool slightly, then transfer leftovers to an airtight container and refrigerate within 2 hours. Store in the refrigerator for up to 3–4 days.

Reheating on the stovetop: Add the leftover corn to a skillet over medium heat. Stir occasionally until heated through.

Reheating in the microwave: Place individual portions in a microwave-safe bowl and heat in short intervals, stirring between each, until thoroughly heated.

Related Recipes

• Loaded Cornbread Casserole – Sweet corn, crispy bacon, cheddar cheese, jalapeños, and buttery cornbread baked into a loaded casserole.
• Corn Soufflé – A soft, buttery Southern corn casserole made with Jiffy corn muffin mix, whole kernel corn, and creamed corn.
• Southern Fried Okra – Fresh okra coated in seasoned cornmeal and fried until golden and crispy.
• Southern Fried Squash – Tender yellow squash slices coated in a crispy, golden cornmeal breading.
• Fried Potatoes and Onions – Yukon Gold potatoes pan-fried with onions, butter, and oil until tender with golden-brown edges.
• Southern Butter Beans – Tender baby lima beans simmered with ham hock and seasonings, then finished with butter.