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.
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 fo 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.
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.
Southern Fried Corn
Ingredients
- 8 to 10 ears of fresh corn (I prefer the Silver Queen variety)
- 2 tablespoons of bacon grease (not necessary but sure makes a big difference)
- 4 tablespoons of 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.
Notes
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!
Can frozen corn be used?
If it’s been frozen on the cob, sure. 🙂
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.
That’s how I prep and freeze my Silverqueen. Keeps great in freezer.
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.
It’s not fried corn if you don’t use bacon grease
Fried corn is one of my summer favorites. Can’t wait until we can get some fresh around here.
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!
My tiny great grandmother used to make this when I was a kid. She fried it in fatback grease. Oh it was sooooo good!
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.
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!
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 🙂
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. 🙂
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.
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!
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.
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! 🙂
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! 🙂
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! 🙂
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!
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.
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”.
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!!!
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!
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.
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.
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!
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.
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!
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!
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!
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!
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!
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?
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!
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! 🙂
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!
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!
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.
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.
My granny always added a couple spoonfuls of flour to hers so it some little browned bits in it. Delicious!
What a great idea! 🙂
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!
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.
Sounds like my Granny’s recipe…and she always used bacon grease. This is my favorite way to eat corn. YUM!
Mine too!
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.
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!
If you call it bacon drippings, it’s not as fattening! Grease is bad-drippings are good!
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!
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!
Oh. my. gosh. This looks so good. I love me some good corn. Great article and super easy to follow along!
Bryan Johnson
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So glad you enjoyed it, Bryan!