Simple pan fried corn is creamy, tender, and delicious. It’s my favorite old fashioned way to use fresh corn, and it’s truly so much better than canned creamed corn.

Fried Corn

This has to be the best corn side dish ever! It’s absolutely worth the extra bit of effort to use fresh corn on the cob.

The key to making this dish truly exceptional is using the corn milk. That’s because it gives the corn a thick and creamy texture and adds so much flavor.

This Southern fried corn is cooked with both butter and bacon grease. That combination is rich, creamy, and just a bit smoky. Truly, it’s a flavor combination that will just make your taste buds happy. 

I also love adding a little bit of sugar to help make the sweetness pop in this simple fried corn recipe. Cooking it low and slow creates super tender and flavorful old fashioned pan fried corn.

I have people in my family who love corn and people who don’t, but they all gave this dish two thumbs up and said they’d happily eat it again. It’s an easy family favorite side dish that I’m sure your family will love, too!

this …

Ingredients

Corn: Fresh corn is the star of this dish. When you’re shopping, be on the lookout for cobs with bright green husks and plump juicy kernels. If you peel a piece of the husk back and press your nail into a kernel it should actually burst out with juice, if it just kind of deflates, it’s not a good cob.

Salted Butter: This is one of the fats we’re using to cook the corn because it adds a delicious, rich flavor.

Bacon Drippings: This adds savory depth and a smoky flavor. Just make sure you use clean bacon grease that doesn’t have any burnt bits in it. If you don’t have bacon grease, I recommend adding in a bit of smoked paprika to replicate the smoky flavor.

Sugar: A tiny amount of sugar both enhances the natural sweetness of the corn and helps the corn caramelize just a bit in the skillet. Feel free to swap granulated sugar for brown sugar, maple syrup, or honey if you prefer.

Fine Sea Salt: Salt enhances all of the other flavors in this dish. Feel free to swap fine sea salt for kosher salt if that’s what you have on hand. If you’re going to use table salt, only use half the amount because it tastes saltier than fine sea salt and kosher salt do.

Pepper: The slight heat from black pepper helps round out the flavor of this dish. It cuts through some of the fat and balances out the sweetness. If you don’t like the look of black pepper in this dish, you can swap it for white pepper. White pepper tends to be ground finer though, so I’d start with less and taste it before you add more.

Flavorful Add-Ins

• Cajun or Creole Seasoning: This not only adds a bit of spicy heat, but it also adds tons of depth of flavor. If you opt to add this, be sure to reduce the salt since these blends have salt in them.
• Garlic: Garlic has a delicious savory flavor that I love in just about any dish, including this one.
• Onion or Shallot: You can saute some finely diced onion or shallot before adding the corn to add some more sweetness to this dish.
• Jalapeno: If you want to add some heat, you can carefully remove the seeds and veins of a jalapeno, then finely dice it. Saute it in the fat until it softens before you add the corn.
• Fresh Herbs: I love stirring in some fresh diced parsley or chives from our garden for added freshness and an extra layer of flavor.
• Cotija Cheese: This salty, crumbly, Mexican cheese tastes incredible on corn. That’s why it’s so popular on elote, or Mexican street corn. Add a little bit of crumbled up cheese on top just before serving.

How To Cook Fried Corn

Cut the Corn: Hold each ear of corn over a large bowl and slice downward to remove the kernels. Flip the knife over to the dull side and scrape the cob to release the corn “milk” and any remaining bits into the bowl. You can also use a spoon to remove the corn milk if you’re nervous about handling the knife this way. (See the recipe card below for the full printable instructions.)

Heat the Skillet: Warm a large cast iron skillet and add the bacon grease along with part of the butter. Stir until melted and hot.

Cook the Corn: Add the corn to the skillet and stir to coat it in the fat. Season with sugar, salt, and pepper, mixing well so everything is evenly combined.

Saute Until Tender: Continue cooking, stirring occasionally, until the corn is tender and lightly caramelized.

Finish and Serve: Remove the skillet from the heat and stir in the remaining butter until melted. Taste and adjust the seasoning as needed, then serve warm. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.

Pro Tips

• Use Fresh Corn: The fresher and sweeter the corn, the yummier the final dish will be.
• Scrape the Cob: The residue left behind after you cut the kernels off is called corn milk, and including it in the dish makes it deliciously tender and creamy.
• Use Bacon Grease if You Can: Bacon grease adds tons of depth of flavor and a bit of a smoky hint when mixed with the butter to cook the corn.
• Season Before Serving: Since how salty a dish tastes can change as it cooks, it’s always best to taste and season it before serving. I also like to mix some butter in right at the end because it gives the corn a silky, glossy coating.

What Is The Best Way To Fry Corn?

The key to amazing fried corn, other than getting fresh, sweet, in season corn on the cob, is the skillet you use. You want to pick a wide, heavy-bottomed skillet. This gives the corn a chance to spread out and caramelize a bit, rather than steam.

Do You Put Flour In Fried Corn?

You don’t need to. Since corn is already starchy, and because fresh corn has corn milk, it cooks down to create a creamy, lightly thickened side dish without adding flour.

How To Air Fry Crispy Corn?

Spread the corn out in a single layer in the air fryer basket, then cook it at 350F for about 12 minutes. Be sure to shake the basket 2-3 times throughout cooking to prevent it from burning on the bottom.

Is It Better To Boil Or Air Fry Corn?

Boiling corn creates tender, juicy kernels. Air frying corn creates a roasted and slightly crispy texture. It all depends on the flavor and texture you prefer.

What Kind Of Corn Is Best For Frying?

Fresh, ripe, sweet corn is the best corn for fried corn. That’s because it has plump, juicy kernels and it has corn milk, both of which play an important role in the flavor and texture of this dish.

Can You Make Fried Corn With Frozen Corn?

If you want to make fried corn when fresh corn isn’t in season, frozen corn is a great option. It won’t have quite the same texture since there won’t be any corn milk, but it will still taste great. You may want to add a splash of heavy cream towards the end of cooking to replicate the creaminess of the corn milk.

Storing, Reheating, And Freezing Instructions

Let it cool, then transfer it to an airtight container. Store it in the fridge for up to 3 days. To reheat, use a skillet over low heat, stirring occasionally, until it’s warmed through. Even though you could use the microwave to reheat it, the texture won’t be as good if you don’t reheat it on the stove. You can also freeze leftovers, but the texture may be a bit softer after it thaws.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

Pin this recipe for later!

Recipes

If you like this recipe, be sure to check out all of our other side dishes, our dinner recipes, and our snacks. Some reader favorites are:

• Sweet Chili
• Jalapeno Corn Dip
• Mexican Coleslaw
• BBQ Chicken Nachos
• Cream Cheese Chicken Chili
• Jiffy Mexican Cornbread

The next time you’re looking for a quick and easy vegetable side dish, you’ve got to try making this incredible fried corn recipe. It’s seriously so good that you could even just eat it as a snack!