Originally published May 24, 2011 – Updated Jul 23, 2019.
Note: Every now and then, I like to jump back to old posts and update the photos a bit. My skill has changed over the years and some recipes just deserve a little refresh. I’ve updated the images and the post here a little. Y’all enjoy!
Y’all. I just love fried corn. Like LOVE it. For those of you not too familiar with Southern fried corn, it’s not a big ol’ ear of corn deep fried – though I have seen that! I guess you’d liken it to something more like creamed corn. Though I’m not sure that’s even a good comparison. Quite literally, it’s fresh corn, cut off the cob, and fried in butter and bacon grease in a cast iron skillet.
It’s one of my absolute favorite vegetable sides and I look forward to early summer and the first crops of corn each year so I can have some. I could literally hurt myself eating the stuff.
There are a few tips and tricks you’ll need to know to make authentic Southern fried corn though. Most of them really boil down to prep. You can’t just cut it off the cob and throw it in a skillet. There’s a little more involved, but I promise it’s not too hard.
What kind of corn should I use for fried corn?
While some folks prefer the starchier field corn for fried corn, I really like using sweet corn best. A variety like Silver Queen, a common variety in the South, is perfect.
Chances are, if you can’t find Silver Queen, that the corn in your local grocery store in the summer simply labeled “corn” or”sweet corn” will work just fine.
How to Get the Husks and Silks Off Corn on the Cob
One of the biggest issues with using fresh corn is all that shucking and removing the silks. Ugh! But I use this super easy microwave method where you cut off the stem end of the corn and microwave it for a couple minutes then shake the perfectly clean corn out of the husks and silks. Get all the details here. It’s not always foolproof, but it will certainly get you way ahead of the game.
How to Make the Best Fried Corn
The biggest secret/tip I can pass along is you HAVE to scrape the cobs. Yep, after you cut the corn off the cob, turn your knife over and scrape the remaining parts of the kernels out. All that extra starch (sometimes called milk) will help to thicken the dish and give it some great flavor and texture.
Once you cut the corn off the cob, it’ll look like this…
Once you scrape all that goody out, it’ll look like this…
The other thing to keep in mind is that while bacon grease is optional and you can choose to use all butter, the bacon grease adds a perfect savory flavor and smokiness that I think is key to perfect fried corn. If you don’t have bacon grease, you can actually purchase some right from my Amazon store.
How to Save and Store Bacon Grease
Here are my tips for saving bacon grease! Let me show you how to clean and filter your rendered bacon fat and explain the best ways to store it!
Learn How to Save Bacon Grease
Recipe Card
Southern Fried Corn
Ingredients
- 8 to 10 ears fresh sweet corn ((I prefer the Silver Queen variety))
- 2 tablespoons bacon grease ((not necessary but sure makes a big difference))
- 4 tablespoons butter, divided (or 6 if you’re not using bacon grease)
- salt & pepper
Instructions
- With your corn shucked and cleaned, place it standing up in a large bowl or pan in your sink. (Cutting corn off the cob is quite a task and a messy one at that. I think it’s best to do it in the sink. You’ll thank me later when it’s time to clean up.) Run a sharp knife down the cob cutting the kernels off.
- Next, we’re going to scrape all the starch and “goody” out of the remaining kernels. This is what gives fried corn it’s unique texture and flavor. Simply turn the back of your knife nearly perpendicular to the cob and scrape down the sides.
- Heat a skillet (preferably cast iron – I always use my great-grandmother’s – it’s one of my most prized possessions – it’s second to be grabbed in case of a fire after my kid) over medium heat and add bacon grease and two tablespoons of butter (or 4 tablespoons of butter if you’re not using the bacon grease – but you should use the bacon grease). Once melted, add corn. Salt and pepper to taste.
- Reduce the heat to medium low and stir frequently, cooking for 20 to 30 minutes – or until it's cooked to your liking. Immediately before removing from heat, add remaining butter and stir until melted.
Video
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Regina Brodie-bailey
VERY GOOD 👍
Thank you!!
Penny taketa
I made this last night and it was wonderful. I especially like that no additional sugar was needed, the corn is plenty sweet enough on it own. Thanks for sharing!
So glad to hear you enjoyed it, Penny!
Shirley York
I’m so happy to have found your recipe. I never learned how my Mama made hers, but I knew it was simple. As soon as I saw onion, garlic, etc., in several recipes, I kept looking til I found yours. It is so good; the only difference in yours and Mama’s is that she would actually have a little browning on hers. I like that yours still has some crispness of the kernels. Thank you for brightening a relocated Southerner’s day.
You’re so welcome, Shirley! I’m happy to hear you enjoyed my version!
Nathan
My experience exactly – never paid attention to how Mama did it. Hers was also browned more than the pictures here. I suspect that the caramelization added something to the flavor.
Veronica
Absolutely easy and delicious! Definitely will make over and over again!
Thanks, Veronica!
Danny Cheek
Great recipe! I did add the heave cream and it was a nice touch. I also added some cilantro about the last 5 minutes of the cook just to give it a pop of fresh flavor. It was a BIG hit!
It looks amazing, Danny! I’ve added basil before, but haven’t thought about cilantro. Great idea!
Rocky R
I made 2 versions of this: Yours, as written. Then mine, a few days later, where I put two slices of chopped-up bacon in the pan, cooked the bacon, then sautéed one quarter of a medium onion (diced), in the bacon/fat. After that, I followed your recipe. Mine was terrific…. but not as good as yours. Many thanks for a great recipe!
Ha! Thanks, Rocky!
Lynette V
Years ago, my colleague used to make Southern fried corn at Thanksgiving and share it with me the next day. It was something I looked forward to every year! Fast forward 25 years (he moved away, it’s been over 20 years since I had his fried corn), and I finally decided to try making it myself. This recipe was so easy, and by adding a cup of chopped red bell pepper to the pan with the corn, I do believe that I have duplicated that beloved recipe! I served it with BBQ ribs, asparagus risotto, and a salad for a dinner party. The corn was a big hit, and several asked for the recipe. Thank you!
Sounds great! I’m so glad you’ve found one that’s close!
Jeremy
Love that you push the bacon grease and cast iron! I always wanted to know how to make this. My sister in law does on holidays but she uses so much butter its not as good as it could be. Thank you for the instruction.
Hope it turns out great for you, Jeremy!
Elizabeth Shryock
Loved it was so good my favorite dish thank you
Glad you enjoyed it!
Jaci
Can I make ahead a day?
Sure! Though you might need to add a little water or cream when reheating. Enjoy!
Gina Chavez
Can I add cream at the end to make it creamed corn?
Absolutely!
Audrey L Fields
I have discovered that if you use a spoon to scrape the cobs after cutting the kernels, the bowl of the spoon will catch all of the residue and will be much less messy.
Genius! Why has this never crossed my mind?!?! Thanks so much for sharing!
Barb Johnson
Sometimes I add a little cream cheese to make mine creamier. I never seem to have any heavy cream on hand when I need it!
Love this idea! Thanks for sharing!
Pamela Robinson
I’ve eaten this all of my life and I love it! We use bi-colored sweet corn we raised. I also freeze it. Just add a little sugar & melted butter & put into freezer bags! You can have it all Winter!
Love having some of this tucked away in the freezer!
JoBeth
This is exactly the way my granny taught me to make Southern style “skillet corn” as she called it. So good! My favorite way to enjoy fresh summer corn. Living in Texas, we like to toss in some minced pickled red jalapeno for a little kick once in a while.
That pickled jalapeno sounds like a delicious addition! I’m going to have to try that! Thanks for sharing!
Patt Brantley
Have never made this but I’m sure going to try it. Lucky for me I always have bacon grease in fridge (can’t fry potatoes without it). In the summer I usually just cook corn on cob in it’s shuck in the microwave. It’s so good & super easy to clean! Thanks for your continued wonderful posts!
You’re so welcome! Sure hope you’ll enjoy it!
Tracie Rosser
You are spot on! The bacon grease definitely makes a difference! I also use my cast iron ❤️ Lol at grabbing before your kid. 😉Amazing recipe! Pure deliciousness, thank you!
Thanks so much, Tracie!
Karen Johnson
My Mom made this same recipe and we all loved it! Thanks for the memory. Think I’ll make some this weekend.
Sure hope you’ll enjoy it, Karen!
Daniel G Watts
I use the recipe that Edith, the woman who worked for my grandparents used, but it’s basically the same. We had the first of the year last night. The hardest part these days is actually finding white corn in NW Indiana.
Those kinds of recipes are always the best!
David Salmons
Garwood Orchard west of LaPorte off of SR #2 grows and sells Silver Queen white corn and it is the best.
Cheryl Richardson
Oh my! Delish! Yummy! Definitely Southern! I live in the North GA mountains, and I’ve never had corn like this!! I was going to take a pic of my plate, but started eating and forgot!
That’s quite the compliment! So glad to hear you enjoyed it!
Debra Moore
Your fried corn looks sooo good! Since I don’t have fresh corn now, is it possible to use frozen corn? I know it wouldn’t be near as good as using fresh corn.
Yes, frozen corn will work. You’ll miss out on getting that starch from the cobs to add texture, but it will certainly work.
Sharon Fair
I love “creamed corn” that my mom and I have put up for years. We would always freeze 50-100 packages each summer. I’m now carrying on the legacy since she passed away. We would use a potato peeler – yep – that’s our trick! After cutting corn, we could scrape cob as you describe. I have cooked it in the shucks as you showed, but we ate as corn-on-the-cob, which is so tender, moist and delicious. I never cut it off after microwaving, but may have to try that next summer when our corn gets ready! Thank you again!
Great tip! Thanks for sharing!
Reebie
Just like my grandmom and great-grammy used to make. But they would cook the bacon in the skillet, remove bacon and just toss in a half stick of butter, let it melt just a little then add the corn they’d just picked. Silver Queen. So dang good! Of course, there was always bacon grease in their kitchens but for the fried corn, they liked to cook the bacon just before putting that corn in. I loved the little bits of bacon in the corn and the little char on some of the bacon. Never had better.
Reebie
I meant *a little char on the CORN.
It’s so good! They always did it best!
Carol Jackson
EXcellent Receipe!!! Just like MOM”S!!!
Compliments don’t get any better than this for me!
DJT
This sounds just like my Granny’s fried corn. Yum! BTW—I’ve never tried but can you make this ahead and freeze it?
Yep! It freezes surprisingly well. Hope you’ll enjoy it!
Jessica Scott
Oh my goodness. I just tried a bite and it’s so sweet and yummy! I’ve never really cooked corn before (unless it was canned) I found it fun to make! I added onion and garlic to mine too 🙂
So glad to hear it turned out great for you!
DeAnn Smith Caylor
It’s perfect. Truly Southern Comfort. Use the bacon grease! Once in awhile, I add a splash of heavy cream to mine, and if you have leftovers – you probably won’t- it’s a good way to loosen them up for reheating. DELICIOUS!
Thanks so much!
Kelleen Stiles
FYI, God forbid you have a fire, your grandma’s skillet will survive. I’d be willing to bet the seasoning would be extra special when you fish it out too. Lol! Making this tomorrow! Moved back to NY after 18 years in Atlanta. I miss fried corn!
This is true!
James Reynolds
Great recipe … just like I make it here in KY. I do add a tablespoon or 2 of sugar for good measure of course.
Sounds like a great addition to me!
Mildred Tatum
The fried corn was delicious. I only made
it for myself and I only used 4 cobs. I really enjoyed it.
That sounds like the perfect portion!
Kathleen Carlson
I love this so much! Didn’t cook it that long but it was perfect!
Thank you so much!
June Humphrey
Would this work with frozen corn or do you have a different recipe for that or some sort of alteration to the recipe?
So the dish will work but not having the extra starch by scraping the cobs will result in a different texture.
Jenny
You suggest using Silver Queen corn as your preference and I totally agree! Those who are not familiar with Silver Queen could be confused by your pictures of Yellow corn or Peaches and Cream corn. According to your pictures, it could be either. Yes, your recipe is exactly how my southern relatives and I have always cooked our Silver Queen!
Meanderer
Try cooking only a few minutes, just until the corn loses its starchy taste. It’ll be crisp, fresh, and sweet and absolutely delicious! I’d agree, use bacon fat if it’s available, and toss in some tiny bacon crumbles if you can—gives more dimension to the flavor. Salt and pepper to taste after cooking.
I love raw corn, so I’m sure I’d love your variation, too!
Shana chambers
Wow. Just showed my 13 year old how yo make this recipe and added a story about how her granny (my mom) would grow three ears of corn in our city backyard. We’d check it’s progress all summer long until about mid to late August when the ears would be ready . She’s grow scallions and we’d have a feast. Once I recall her adding an egg and scrambling…anyone else recall such a recipe?
Love this! Can’t say I’ve ever heard of adding the egg, but it doesn’t sound bad. 🙂
Charlie
I made it using a recipe from Bettye Nelle Starr’s Cooking In High Cotton from the sixties in Arkansas. Three strips of bacon was all the fat I used and ofcourse plenty of flavor with that. No butter. Bacon is what makes it the old Southern version. And I used about a cup of milk which I added whenever it started drying out in the pan. Twnty minutes of cooking and sporadic stirring. Very good. I ate too much. And you forgot the sugar too. Sugar to taste to bring out the corn’s sweetness the way you add it to peas sometimes. I have a huge sauce pan and it was full with 6 ears of corn. I don’t what you’d cook 10 ears in.
Lundy
The ads make the web page on my phone almost unreadable. There are ads everywhere and if I try to X them out invariably the ad opens and covers the whole screen. I believe it is truly add overkill.
Sorry to have to report this.
Oh no! It certainly shouldn’t be like that at all. Would you mind taking a screen shot and sending it to me at info (at) southernbite.com?
Deb Galloway
I was raised in Michigan but in my family it’s a must to keep a container of grease in the refrigerator and I use it for almost everything! Adding small pieces of bacon & the grease enhance the flavor even more. I was taught to put the ear of corn in the center of a bundt pan to catch the corn and any mess as well.
It does add so much flavor! I’ve used the bundt pan tip and it works great!
Becky
Love the Bundt pan idea! Thanks for the tip. I just finished cutting it off the cobb. My mom always scraped the cobb and prepared hers like you do. I just looked on this site to see if I could improve on hers. Not a chance, hers matches yours to a tee! Thanks for sharing.
WOW! What an amazing compliment!
Jules
Funny that this is a 10 year old thread and people are still posting about fried corn. I can see why, though. If you’ve never had it, go buy some fresh corn and get this party started. I always freeze corn in the summer so I can fry up a huge skillet for Thanksgiving. Everyone loves it but my late uncle would eat it until he was about to bust and then beg for the leftovers to take home. The rest of the family would get in a snit at whoever claimed the fried corn, usually my uncle. All country cooks in the south know this recipe. And, yes, field corn is especially good. Happy Thanksgiving everyone and hope your fried corn doesn’t start any fights about the leftovers.
Ha! Love that! Happy Thanksgiving, Jules!
Tegan
This is NOT fried corn. Fried corn is always grated off the cob and has to be fresh. No whole kernels! Bacon grease is the go-to, but I have used butter in a pinch. Definitely no milk, sugar, cheese or other foreign ingredients! YUK.
Interesting. I’ve never heard of grating the corn off. For me scraping the cob is what makes it fried corn. Regardless, I don’t think that makes it “not” fried corn.
Elaine Bagg
Love yout recipe for the fried corn. Tomorrow I am making b,bq pulled pork, fried corn, southern potato salad and Cole slaw. I don’t have cream, can I use milk?
Yes, milk will work in a pinch. Hope y’all enjoy!
S Penn
Excellent! I grew up eating oven fried corn, but had never made it myself. So easy and it turned out so well. I didn’t have bacon grease, but fried a strip of bacon in butter and then added the corn and that really helped. Thank you for this guidance!
So glad to hear it turned out great for you!!
Joan
My Mom and my Grandma’s fried corn was the best and no matter how I try, mine is never as good. They’re both gone now but I always remember that they said you have to cut the kernels twice and then scrape the cob. I’ve done it without cutting twice and it’s not nearly as good. To me, that’s the secret of their fried corn. It’s really creamy.
Thanks for that tip, Joan!
Jill Smith
Stacey, my Aunt, Mamma Pearl, had a garden the size of a small farm which my uncle cultivated with a tractor. I spent summers with them. They grew silver queen, and when the corn was ready we would go out in the early mornings and pick as much as we could carry back in about 3 trips per day. By mid morning each day she was cutting the corn off the cob, scraping off the milk, blanching it, and putting it in the freezer. I helped with everything but the cutting and scraping. By noon she had corn in her eyelashes and hair. She always brought her fried corn, peas, green beans etc to our big family gatherings but everybody’s mouth was watering when the corn was put on the table. We all loved it. One year, an outlaw aunt, Curtie, was almost tarred and feathered. The bowl of corn was on the table with a spoon in it and she picked up the spoon full, put it in her mouth, and put the spoon back in the bowl. From that time on, spoons were never put in bowls until the line started moving down the long tables of food and someone was assigned “corn duty” to guard it! Thanks for sharing this recipe and bringing back that memory. It’s just as she made it with the cream added.
Ha! That’s hilarious! Thanks for sharing those sweet memories!
Martha Young
I was so excited to find this recipe. I just bought half runner beans, corn on the cob, tomatoes, and cucumbers. I was thinking of my mom making fried corn and how I’ve tried to mimic hers with no success. I don’t know why I never thought of bacon grease. I always save it and use just like my mom. I decided to google fried corn and see if anyone else makes it ha ha. I found you and this sounds perfect. I too love field corn but can never find it. Last time I had it was back in the eighties. I thought it was a thing of the past.
Sure hope you’ll enjoy it!
Linda C.
my sister-in law made something very like this but added cubed zucchini and diced onion to the proceedings and then used some fresh herbs on it. I have made it since then but next time I WILL use a bit of bacon grease too other than in my cornbread. Great tip on the corn husking.
Thanks, Linda! Adding the zucchini and onion sounds amazing!
Kim White
Fried corn is one of my favorite dishes to make and like you said I could hurt myself eating it. My grandma made hers like your recipe but didn’t use butter and she would put a little bit of water in the bottom of the iron skillet, put a lid on to steam it some. Cook the water out and cooked it until it was brown. She always sprinkled a little sugar in at the end. Delicious ????
Sounds amazing!!
Rex E Butler
Delish. You can kick it up a notch by adding some sugar to slightly caramelize it. YUM!
Yep! That’s a great tip – especially when your corn isn’t super sweet.
Carol A Johnston
Hi, I’ve been reading your Southern Bite recipes for years, even tried some of them which were very good. I am now on a very strict diet which as you might guess doesn’t allow butter and/or yep ya guessed it bacon grease. Just wondering if you might give us some of these terrific recipes prepared more healthily? Don’t get me wrong, I love me some fried corn, but I love me more and would like to have some of these wonderful dishes that won’t undo the good my diet has done over the last few months (down 40 pounds and many inches). I also have another reason for eating more healthy dishes… I have a total hip replacement scheduled and really won’t to lose more pounds before that happens.
Congrats on the weight loss, Carol! That’s a huge accomplishment! It’s not easy!
Patti Moss
Well, Stacie,
I believe you nailed with your fried corn recipe this time! Yum, yum! It’s the memories as much as the food, isn’t it? Ah, the memories, they taste so good!
Thank you! I absolutely agree – the memories are so special!!
June
I always had to have fried corn, sliced tomatoes, and fried hoecakes when my brother-in-law and twin sister came to visit me in Tennessee. We all loved it. I am going to have to make some soon. Thanks for the recipe.
Sounds like the perfect meal to me!
Carol
I’m making this today for my father for Father’s Day. He will be 100 next month. His family is from Kentucky and he always talks about his mother’s fried corn and how she scraped the cobs to get the milk from them. Can I make this a few hours ahead of time and reheat for dinner or does it have to go from cob to stove to table right away? I’ll be busy making peach cobbler???? so trying to prep ahead of time.
That’s amazing!! Happy Father’s Day and Happy Birthday to him! Yes, you can certainly make this a little early and reheat. A splash of cream might help when reheating.
Felicia
Out of all the recipes my late grandmother taught me, I could never master her fried corn. Now that the temps are finally hot, I am going to give this recipe a try using my grandma’s coveted wooden spoon!
I hope it turns out perfect for you! I’m sure that special spoon will help! 🙂
Jeannie Falkner Cehajic
Us Canadians LOVE southern cookin. Love your recipes Stacey. Can’t wait to do fried corn. Sounds de-frickin-licious! Go Leafs Go!
Hello to our northern neighbor! Sure hope you enjoy it!!
Harold R Green
What a wonderful recipe! In fact it took me way back in time when my great-grandmother was cooking at her best. She was born in Georgia and everything she learned in Georgia she bought it to Springfield, Ohio. Her fried corn was to die for. Before the end of cooking it,I can remember her adding a bit of whole milk when the cream was floating on top of the milk bottle and some flour to make a thickening…oh I can taste it now! Sometimes she would add okra and chopped tomatoes. But anyway you go about cooking this recipe, there was always a different method. I appreciate the time you have allowed me. I love some of your recipes and I will be giving them plenty of attention. Thank you very much!
Thanks so much, Harold!
Rhee
Brings the greatest memories of my grandsons fried corn. I now make this recipe for my family but I use 20-24 ears of corn. I add milk and corn starch to get the desired consistency and a few tablespoons of sugar to enhance the sweetness of the corn. Sometimes the corn is so sweet no sugar is needed. I do agree with the comments that only the top or the crown is cut off the corn. My grandmother always reminded me to not slice the corn too deep as it will be tough. She was right!! Grandma used a cast iron skillet but I use my favorite deep nonstick pan… that comment is for those who don’t have a cast iron pan in their cookware collection. Thanks for sharing this great recipe.
Sweet memories! Thanks for sharing, Rhee!
Rene
Once cooked and cooked can you freeze some of the corn for later? Or does it not freeze well?
Rene
Correction: once cooked and COOLED can you freeze some?
I think it freezes beautifully!
Tim
Wonderful. You are right, gotta have the bacon drippings. The only thing my family did differently is run the knife up and down each row of corn, basically slicing each kernel in half to about half way down the kernel (you know these things are never exact because you just watch and nothing was ever written down). Then cut the corn off the cob and went back to cut again to get all the milk. We threw in a bit of flour, too. Thanks for the memories, and I’m gonna make this soon!!
Bacon grease is a must! Hope you’ll enjoy it!!
Marlene
I freeze canned 25 dozen ears of corn this summer I am going to try this with a couple of bags of it!! I have never had this before and am dying to try this! I am sure I will love it!
It’s one of my favs for sure!! Hope you enjoy it!
David
Maybe pick another keepsake to rescue if, God forbid, your house burned down. It’s one of the few things that would survive and probably be better off!
drucella durall
I just luv fried corn & yes diffently use bacon grease my bacon grease just sits on my stove n Mason jar sumtimes I add a lil dice peppers to give it just lil bit differ flavor its awesome with or without peppers
Gotta have that smoky flavor from the bacon grease!
Jaxqueline
I just got a corn zipper from QVC! Great gadget and makes the job a bit easier! My Daughter is heading to my house with a few dozen ears this afternoon. Guess what’s for supper? Thanks Stacey.
Hope it turns out great for you!! Enjoy!
Bunnie Marie Heinz
I. Am 83 yrs old and now learned I was taught cooking southern. Was raised by grandparents. Grandma was from Marion, Ohio and grandpa from around Powelville around the Ohio River. The odd part was grandma was pure German and grandpa ‘s family from Virginia. Where the southern cooking I don’t know lol. Since I was raised in Marion ( north of Columbus Ohio) I now live in Dayton,Ohio and these people never heard of some of my receipts. Now I know why they are asking all the time for recipes. To me it’s ole plain cooking and sure glad that I was taught. Never heard ofcanning meat, making kraut,wilted lettuce and etc. lol. Thank you for listening and am sure glad to know there is other people that cooks like me. Just not here. Keep these old recipes coming for us plain folk and God Bless. Bunnie (birth name given by grandpa) Heinz. ohiobunnie@att.net again thank you.
Thank you so much, Bunnie! I appreciate your kind words and sweet story!
Alan Black
Bacon Greese is a Must for it to be called southern fried skillet corn. There is nothing like it
A MUST for sure!
Tammie
After moving 5,000 miles from home I’d always ask my mama for fried corn when I visited. It got to the point where she already had a pan ready for me when I arrived. I made this recipe tonight and it is so good! I used whipping cream while my mama always used evaporated milk but either way, it was really close to her recipe. I regret not getting the recipe from her before she passed away but this one will be my go to from now on. Thanks for the sweet reminder .iof my Appalachian home.
So glad this gave you a little taste of home!
MizKDThomas
This is how my Grandmother taught me WITH bacon fat AND butter, just like your recipe! She also taught me the flour & water “thick’nin” trick when you don’t get enough of the corn milk from scraping the cob as one of your other subscribers mentioned. She passed away Jan. 2019 at the blessed age of 93 and when I saw this recipe I couldn’t help but think of her…and even though I really miss her, it made my heart smile. Thank you.
Grandma’s are always right! Glad to hear mine is close. Loving hearing about when my recipes bring back sweet memories like that.
Love cooking
Very good! I added a bit more butter, bacon pieces, and a tad bit of sugar but this is a solid recipe
So glad to hear you enjoy this one!!
Bratten Connie
My mom always fixed the fresh corn from her garden this way. She would always emphasize scrapping the cobs. She sauteed it with a ton of butter and served it with sliced tomatoes and fresh green beans, also from her garden.
Now that sounds like an amazing meal right there! Scraping those cobs makes all the difference.
Kathy
Thank you, Stacy, for bringing back some precious memories for me! My Mamaw Dotson always made it exactly like your recipe! <3 Sooooo good! Thank you again! 🙂
How sweet! So glad I was able to bring back some happy memories! I’ve said it before and I’ll say it agin, I just love how food can do that!
Jackie
That’s exactly how my granny used to make it…with fresh corn right out of her garden. YUM
Granny’s way is the best way, right!?
Sam Raine
I’m inclined to ale the corn cobs to get a bit of char for more depth of flavor, then follow the recipe and cook in the iron skillet for s shorter period . Will the corn hold up?
Tonya
I always watched my Momma make fried corn. Save for helping her stir and watch so it didn’t stick, I never went through all the steps by myself before. I made this yesterday for her and my family and it was divine. The only thing missing was my Grandpa’s purple hull peas and some juicy sliced tomatoes straight from his garden. I miss him so much. Oh my, and I made a big pan of cornbread and some mashed potatoes, too. I also saved some for tonight (which I had to hide in the back of the fridge) ???? With that, I made a Shepherd’s pie (or poor man’s dish as we used to call it) and layered the corn and potatoes with some seasoned ground beef, onions and green peas. This would have been even better with your Simple Cucumber and Onion Salad but I didn’t have any cucumbers. Thank you so much for this recipe and the countless others I have followed from your site!
Now that’s some good eatin’ right there! So glad you enjoyed it, Tonya!! Anything close to Momma’s is high praise for me!
Pamela Houdashell
My mother-in-law used to make fried corn once in a while. I never really paid much attention and then after she died I really missed it. Now I can make it myself. Thanks for bringing this back to my memory.
Hope it tastes just as good as hers! Enjoy!
Becky Wallingsford
When I see these recipes in when I really start missing my grandma. My favorite supper of hers was fried corn, fried okra, fresh green beans, squash casserole, sliced homegrown tomato’s, cucumber and onion in red wine vinegar, and cornbread. Oh, and a pod of hot pepper. She used silver queen corn too and it was so good. Thanks for the memories.
I just love how recipes like this spark memories! Thanks for sharing!
Susie Kaye
In Tennessee we take it one step further. The first swipe at the corn cob just barely nicks the top of the kernel. Next swipe takes it down to the cob. Then we scrape. Bacon grease in a skillet, add the juicy corn and almost cover with water. Add a little salt and a whole lot of pepper. Put a top on it, stir often until the water cooks down. Add a tablespoon of sugar. In about an hour or so stir up a spoon of flour in a small amount of water and add to the corn to thicken. When the corn is at desired thickness remove from heat and add some butter. Omg…there is nothing but corn that would cause me to work this hard. Corn is equivalent to gold in these parts!
That sounds AMAZING, Susie! Thanks for sharing!!
Brenda Over
This is just like my aunt said she makes it, so, I’m going to make this for Thanksgiving. Can’t wait! Brings back yummy memories! Thanks Stacey, for the written recipe of an old southern favorite!
You are so welcome! I hope it turns out great for you!!
Robert Boone
I’ve made this before and LOVE it! Sometimes I put a little Tony Chachere’s (the spicy one) in it to give it a Cajun kick. YUM!!
Gail Plaskiewicz
I want to try this so bad but we don’t own a cast iron skillet. I wanted to buy one & they were so heavy that I didn’t. Can you make this in a non stick skillet or shouldn’t I try it? All we have are non stick skillets. We are an Italian family so we have plenty of bacon grease in a glass jar in the fridge but no cast iron skillet.
Hi Gail! This will work just fine in a nonstick skillet. Hope you enjoy it!
Allyson Powell
Lordy… I am SO hungry now, I’m Picturing a plate with fried corn, fried chicken, some greens and tomato gravy and biscuits or hot water cornbread!!
Now I’M the one that’s hungry!!
Jack Russell
That picture looks like my first attempt at fried corn. I quickly learned that MOST of each kernel needs to be left on the cob, only cutting just the crown of each kernel off. This gives the dry best texture without the chewiness of the kernels
That’s not necessarily how I would recommend doing it, but I’m glad to see that you found a way to make it that you enjoy!
Rhee Taylor
Stacey, thanks for a great recipe but I strongly agree with the last comment, you only cut the crown off the ears to optimize the milk scraping the pulp of the corn otherwise it will be dry. I also add heavy cream during the cooking. Sometimes you use a tablespoon of sugar, sometimes not… it depends on the sweetness of the corn. I always advise people to try different methods but I’m finding through trial and error that my grandmothers method is usually right.
Thanks, Rhee! And thanks for sharing that tip!
Bryan Johnson
Oh. my. gosh. This looks so good. I love me some good corn. Great article and super easy to follow along!
Bryan Johnson
High Johnson Internet Media
4030 Balmoral Drive SW b
Huntsville, AL 35801
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So glad you enjoyed it, Bryan!
Winnie Mom
This is exactly how I cook my “fried corn”. Silver Queen, Silver king and others work just as well as field corn and probably a bit sweeter. I found a trick for cutting off the cob which is not as messy. Using a 9×13 cake pan I take my vegetable peeler (swiss made) and scrap the under side. Keep turning the cob as you scrape. Then take the back edge of a knife and scrape the cob to get all the “milk” out. This is not as messy and keeps the corn in the pan. Adding sugar in my opinion is taking away from the taste of the corn. Best eating anywhere!!
You always have such great info to share! Thanks!
Rex Butler
we have fried corn before, and as you know southerners love to cook with sugar. Add a little sugar while cooking and let the corn slightly caramelize. YUMMY!! Thanks for sharing, love your recipes.
Love that tip! Thanks, Rex!
baltisraul
If you call it bacon drippings, it’s not as fattening! Grease is bad-drippings are good!
Nana
While frozen corn is great when fresh corn is in season , it is not going to give the same result for fried corn as you are not getting the back of the knife scrapings. I do not add any milk but bacon grease is a must and I also go a bit heavy on the browning. Not to the point of charring, but beyond just heated through. Watch is carefully as the sugar and starch of corn will easily scorch towards the end of cooking time. My favorite bites are where I have a nice piece of my cut corn that is still all together for several kernels which is another reason not to cut dep and clear to the cob.and then back scrape what is still there.
That’s my favorite bite too!
marla hill
do u have to boil the corn the cobb before u make this recipe for just cut it off the cobb like it is not cooked
Nope. You cut it off raw.
Jackie
Sounds like my Granny’s recipe…and she always used bacon grease. This is my favorite way to eat corn. YUM!
Mine too!
neuroticmom
I know I am late to the party here but just saw this recipe – you had me at bacon grease lol It is just my husband and I and I am wondering if I can freeze leftovers? better to maybe just 1/2 the recipe? Looks amazing have never had it and can’t wait to try.
I think it freezes incredibly well! You just might have to add a little water or cream to it when you heat it back up.
Katherine
This is the only fried corn recipe I have seen that is like my Mamaw made it. I bought some corn at the farmers market in Foley that was just picked. I can’t wait to make fried corn in one of the cast iron skillets my Papaw made for me. Thanks for the memories!
I sure hope it tastes just like you remember!
Sherry D Hankins
My granny always added a couple spoonfuls of flour to hers so it some little browned bits in it. Delicious!
What a great idea! 🙂
Robert Jewell
Can you make fried corn from a can of whole kernel corn
Unfortunately not. It doesn’t have the same starch content like fresh off the ear does.
Grace Hicks
Looks good but I never saw corn that color I am a southerner and I cook.mine the same way. Be blessed have a wonderful day . bbtb
It’s the best! I usually use the Silver Queen variety.
Sabra
Being from South Georgia our version of fried field corn was bacon grease and more water than corn as the corn is very starchy …Wish I knew where to buy field corn as it is ready early June….
I hear that! I’m ready for some!
Brenda Bullard
Hey Stacey, I’m a Southern lady born and raised in Dallas, Texas. My Father was from Texas and my Mother from Mississippi. We ate “creamed corn” whenever they were able to get FIELD corn. Some came from our garden and some from the market. Must be a regional thing, but I’ve never heard it referred to as Fried Corn. But it is the same thing. My mother “put it up” freezing it and thawing and heating it when needed. My cousin says you have to use Field corn and can’t buy it at the store. I don’t like the corn on the cob at the stores here because they are half yellow/half white. Where do you get Field Corn, please?
I usually get my corn at local farmer’s markets and such. There’s nothing quite like it!
Teri Feldott
This is exactly right! Just the way my great-grandmother made it. Everyone wants to throw sugar in there and what I remember most is that it’s not very swee,but so delicious and unique – there’s nothing like it 🙂
Couldn’t agree with you more! 🙂
MarineMurray
Fried corn is the BEST. Video s not proper use of knife. My Grandma from Mobile Alabama taught me to slice downward removing top half of kernel of corn. Invert knife to blunt end and pull upward to properly milk the cob into your bowl. Yes it is a messy and sticky job, but it is so good. She also adds a little corn starch and sugar to make it clump. Mm good
Hi Marine! I’m not sure I’d say that it’s not the proper use, but maybe just a different technique. I was taught this way. And you know what I always say… “However your mama (or grandmama) taught you is the right way.” So in this case, I’d say there’;s more than one way to get the same result. 🙂 Enjoy!
Terry Edge
I live in Houston,Texas and have been unable to find white corn for frying.Any ideas on where I might find some ?
Are you looking for something like Silver Queen?
sherry mcranie
Thank the Lord, a fried corn recipe l can identify with! No eggs or other weird stuff. Just corn bacon grease and butter. My mother would have loved you!
LOL!! Enjoy!
Lesli M
My grandmother, Mimi, was the best cook I’ve met and she made this for us with fried chicken when we went to Tennessee each year for a visit. I hope to visit Mimi soon, and will have to make a big heaping bowl for us, since she doesn’t do much cooking these days. I will be making this soon!
I hope you’ll enjoy it!
Diana Young Hall
One of the delights of summer for me. Learned to make this from my mom and grandma, both Awesome Arkansas cooks. We have pretty good seer corn here in southern Illinois too. My hubs shucks and cleans and I do the rest. Yummmmmo!
You are SO lucky to have his help!
Sandra
in the skillet at this moment. This is closest recipe I have found that tastes like what my mother used to make. thank you for sharing – and it is so very good.
So glad you’re enjoying it, Sandra!
Susan
I saw the coolest trick on Pinterest, where they jammed that ear of corn onto the tube part of an angelfood cake pan and then cut the corn off! The tube held the corn and the pan caught the kernels!
Isn’t that a neat trick? And it works perfectly!
robert
i’am 65 and a Detroiter. My parents both were from the northwest corner of Alabama, Muscle Shoals area but way out in the country. i spent many summers there. The biggest trill was waiting on the peddler a rolling store. My aunt would cut and freeze wash tubs of field corn but I don’t know how she processed it. They had fried field corn all year they would send me to the old smoke house to bring back a couple of freezer bags at a time. That’s where the freezer was. Do you know how it’s done if its par boiled or what? I remember there was a short time the corn was suitable before it got to big and tough.
Joyce
Hi, I’m from Texas and have been freezing fresh corn since I was 14…now 77. My brother has tried every way, as I have. Finally came up with fool proof way, either sweet or field corn. Since my dad died, can’t find field corn anymore. But anyway, cut your corn off cob to your liking, put in large skillet, or pot, no butter, no salt and pepper, no seasoning. Cook on med until comes to slight boil. Stir constantly until some of water cooks out, pour out on cookie sheets to cool, and when cool put in freezer bags,. No freezer or after taste when cooked like this.
Michele
My stepmother, who was from TN, made this every Thanksgiving. Since she went home to be with the Lord 3 years ago, it has fallen to me to make it because nobody else watched her. Thankfully, I did. This is the only way to eat corn. So delicious. I am glad I found your website, I don’t remember her using bacon grease, but I will for this Easter dinner. Yummy stuff.
Give it a try! I hope you’ll enjoy it!
june
If I use frozen corn, how much should I use? Cups or ounces?
I’m honestly not sure, June. I’ve only ever made this recipe with fresh corn. I’m going to guess 3 to 4 cups.
Gail Ann Wacker
Do you ever allow readers to send recipes for your consideration?
Absolutely! I love hearing from my readers! You are welcome to send recipes to me at info@southernbite.com.
Gail Ann Wacker
OMG! This Yankee is dyin’ to try this. Looks like the recipe will only serve one – ME! I am not sure if I will eat it, or just roll around in it, it looks so good…
This is one of my all-time favorite sides! I’m right there with ya!
Nancy
Awesome recipe—JUST like my mother makes! Other recipes call for including bacon, but bacon grease (AKA elixir of the gods) is all you need. Your photo even “looks right!” Thanks, Stacey, for bringing back some great summertime memories.
Thanks so much, Nancy! And yes, bacon grease is absolutely the elixir of the gods!!!
Susan
Oh, thanks for the memories of my Nana’s kitchen. she used the same process and ingredients and I never saw such thing go so fast, as soon as it hit the table. Beware, this dish is not for the faint at work! I can’t believe we kids didn’t help; we never knew it was such a task. I have made this since grown and found out why she always called it ” liquid gold”.
Susan Chapman
I’ve cleaned more than my fair share of corn and can get all the milk out. Yjis makes me miss my Daddy and Momma and all the fresh, straight from the garden veggies.
Alison Barwick
Yum! Yum! This mirrors what I learned from my grandmother. Wonderful with just about anything – meatloaf, stuffed peppers – you name it. Might just have to have some with fried okra this weekend!
Pam B.
My mother always fried some fat back, then added corn to the fat back drippings. She was a great cook and I always loved her corn. I do not use fat back drippings but use butter for my fried corn.
Thanks for sharing, Pam. Butter, bacon grease, fat back…. I’ll take fried corn any way I can get it! 🙂
Cheryl
Everytime I make this I have to make 2 skillets full (and I have the deep -chicken frier one) full or keep quiet. My kids love it and all flock over when they hear that I am fixing fried corn. Or they call and beg me to save them some.
You just can’t beat it! 🙂
Kathy Snow
My Mother could cut and scrape that corn with her eyes closed. She would let it cook down until it got creamy. As a last resort I’ve seen her add some thickening (flour and water) to get it to thicken up. I could make a meal out of fried corn and sliced fresh from the garden tomatoes! Also some wilted lettuce and I’d be a happy camper!
Sounds pretty good to me! 🙂
Hi Nan! Welcome! Robyn did such a great job with that article, I really appreciate her doing that for me! I hope that you’ll try some of my recipes and come back and let me know what you think! Please let me know if you ever have any questions or need anything.
Nan D uke
Hello! I just read about you in the Mtgy. Advertiser…and had to check out your website and blog. I cannot wait to try the fried corn and many more of your recipes!
Thank you for keeping up the Southern way of cooking and I will definitely share your site with friends and family!
G Johnson gd
I was checking to see if I still know how to fry ????. I love mines with purple hull peas fresh from the garden also. My meat is roast beef and homemade Million Dollar Pond cake. Can’t wait for Sunday’s dinner. Thanks ☺️????
Oh don’t forget fresh garden ????.
Sounds like an amazing supper!
Terry Brown
My family and older folks in the Wiregrass always used field corn (yellow dent) which is difficult to find these days. It must be scaped the day its picked as it just becomes grinding corn or cow feed after it hardens. We have always called it Rocky Head corn after the community in Dale County where my grandparent’s farm was located. The entire cob was scrapped and there were no visible kernels. It was almost like a pudding but was definitly fried corn. I haven’t had it in years but I could eat “a bait” of it and still want more.
I know it well! Thanks for sharing, Terry.
Paula
Oh my, fried corn is one of my favorites and I NEVER have it. I admit, I never tried to make it because I knew I couldn’t compete with my Granny and my aunties back in Tennessee. My aunt visited me a while back and showed me (and my daughter) how to make it. She scraped the cob just like you described!
I have to ask.. how do you store bacon grease? My mamma used to have an old crock looking pot on her stovetop that had bacon grease in it. She would turn it up and pour some in to whatever dish needed flavoring. Is that the right way to do it or does the health dept kind of frown on leaving it out?
I’m going to make this for my yankee husband. My favorite auntie who showed me how to make this is very very sick in the hospital now and I want to honor her 🙂
Phaedra Brooks
If this was against health laws my family would be dead back generations. There was always a stone crock or old Crisco can full of bacon grease in everybody’s house.
Agreed! But we do know now that it’s better to keep it in the fridge or freezer. 🙂
Rita Quick
Honestly, Fat Back or Bacon grease never lasted long enough to keep it stored in the refrigerator or freezer. We used it to cook almost anything from eggs at breakfast time to side vegetable dishes for dinner. It was nearly a crime in our house if someone threw away Fatback, Bacon, or Hog Jowl grease.
Melba
I have ate Fried Corn all my life , 60+ years and have had many a relative cook it. But the Best by far was my Grandmaw’s from Homerville, Ga. Her family always had Hog’s and Cow’s and grew ton’s of plain ole Field Corn. She made her Fried Corn in a Big Ole Cast Iron frying pan and always used bacon grease and black pepper..
I sure wish I knew where to get me some good ole Field Corn.. It’s just as good boiled on the ear.. I like Silver Queen and Merritt also but nothing takes me back like Field Corn….
I love fresh corn just about anyway, but this is my favorite. I love when my recipes bring back memories for my readers! Thanks so much for sharing!
Eva Rhynearson
I stumbled across a great hack for making less mess when cutting your corn. Stand your ears up in the hole of your Bundt pan & the kernels fall in the pan with less mess around the kitchen area. It’s especially great if your preparing lots of ears for freezing. Love my Peaches N Cream fresh corn in my iron skillet!
Thanks for the tip, Eva! I’ve actually used this method a few times and it works beautifully!
margery shaw
Also if the corn is not sweet you can add a teaspoon of sugar and mix a tablespoon of flour and water for thickness. It works
Absolutely!
Mama Jane
yes!! that’s the way we do it and it sure does save a lot of mess and is just easier when you scrape the milk out of the cobs.
John M.
I found some nice corn and tried this recipe for first time. Terrific ! I cut the corn off into a large plate but a big bowl would probably work better, in the kitchen sink. No mess beyond the sink and only “lost ” about a teaspoon into the sink.
Amy martin
You can buy field corn frozen at many Latin groceries! I too was longing for it.
Great tip! I would have never thought to look there.
Mary
I love fried corn, and yes it taste better with bacon grease!!!! This recipe is just calling out to me! A “mess” to me is equal to plenty for a meal and some leftovers for the next day.
To me it’s just not the same without some good ol’ bacon grease.
Beth
My tiny great grandmother used to make this when I was a kid. She fried it in fatback grease. Oh it was sooooo good!
Elizabeth
Oh my I love me some fried corn. This weekend we are planing on going to the farmers farm to pick strawberries so I’m definitely picking up some corn they have alreay picked for selling and make your fried corn recipe. Your dinner plate looked so good with the fried corn and cucumbers, but I coulnd’t make out what else you had there, but it sure looked yummy!
Kathryne
Fried corn is one of my summer favorites. Can’t wait until we can get some fresh around here.
Tina
ok..so now my mouth is watering!! I’ve never made fried corn but will definitely give it a try..in my grandmother’s cast iron skillet!
Mine is too and I just had some this weekend. I just love this stuff!
Marilyn Gibby
Can frozen corn be used?
If it’s been frozen on the cob, sure. 🙂
Kristy Glenn
I think the only thing that’s missing is a vine ripened tomato, preferably straight from your garden. If you’re lucky enough to have one? No better meal on earth! Also makes a great treat to freeze in the summer & get out for special occasions like Christmas & Easter when the corn in the stores isn’t fit to eat!????????????
Yes! This freezes so well!! Thanks for the reminder!
Debra
Actually, my momma used to fry frozen “cut-off” corn all the time and it was wonderful! When the silver queen corn was in, we’d shuck, clean, and cut it off the cob, cook it a bit and then freeze it. When we wanted fried corn, we had it, no matter the season. I’ve used frozen corn from the grocery store, too, and although it’s not like home grown, it’s pretty darn good.
sharon
That’s how I prep and freeze my Silverqueen. Keeps great in freezer.
Nellie
If you are making this use the bacon grease, oh boy this makes me miss my granny. Love this stuff with Fried chicken and Greens.
Cheryl
It’s not fried corn if you don’t use bacon grease
Judith K Hyder
It’s nor real Southern Fried Corn without the bacon grease! Trust me!
🙂
LISA PONCE-MIELES
I grew up on fried corn and I’m totally with you on “hurting yourself “ eating it!! I ALWAYS volunteered to clean up the kitchen after dinner just because I wanted to sneak in a few more spoonfuls!! ???? Love it!!
There’s nothing quite like it!!