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 The Spruce
Skillet-fried corn is a Southern favorite, especially when fresh corn on the cob is at its peak. This recipe is different from creamed corn, another popular dish from down South, in that it does not include any milk or flour. Instead, this savory side dish boasts salty, smoky bacon drippings, a nice counterpoint to the sweet corn.
What You Need to Make Amazing Southern Fried Corn
Corn: Fresh corn cut from the cob just before cooking is the star of the show, so this recipe is best in the summer when corn is in season. Store it in the fridge to keep it fresh and shuck the corn just before you're ready to make this dish.
Bacon fat or butter: Bacon fat give skillet corn a wonderful smokiness, but if you don't want to use bacon drippings, you can replace them with salted butter—or use a combination of the two fats.
Sugar: If your corn is very fresh and sweet, you can cut back on the sugar or omit it altogether; however, a little sugar really brings out the natural sweetness of the corn and helps it to caramelize in the pan, so adding some is a good idea.
Simple seasonings: Salt and pepper are all you really need for skillet corn, but feel free to add some chile flakes, Cajun seasoning, smoked or sweet paprika, or any other dried spices you like. You can also top the corn with some chopped parsley, basil, or other fresh herbs.
The Best Skillet for Frying Corn
A heavy skillet, such as stainless steel or cast iron, works best for skillet corn. Cast iron retains heat especially well, which helps the corn brown and get a bit crispy.
How to Cut Corn From the Cob
Cutting corn from the cob can be a messy job, but by using a simple method you can keep all of those stray kernels in one place. The ideal piece of equipment is a tube or Bundt cake pan. If you don't have either, you can place a small bowl upside down inside a larger bowl.
Stand the cob so the pointy end sits inside the hole of the tube or Bundt pan, or, if using two bowls, place the flat end on the back of the small bowl. Then use a sharp knife and cut downward, as close to the cob as possible, removing the kernels and letting them fall into the pan or bowl.
What to Serve with Skillet-Fried Corn
Skillet fried corn goes well with just about any meat, especially pork chops and Southern fried chicken. The version made with butter instead of bacon fat is also wonderful as part of a veggie plate with dishes like a cucumber and tomato salad and lima beans. Skillet corn is also always a welcome addition to a Thanksgiving menu.
"This recipe is so simple but the corn is absolutely delicious. I was hesitant about adding sugar to already-sweet corn, but the way it caramelizes in the pan and complements the salt in the dish really takes this recipe to the next level." - Megan O. Steintrager
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Ingredients
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6 medium ears corn, shucked
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2 tablespoons bacon drippings or salted butter
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2 teaspoons granulated sugar
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
Steps to Make It
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Gather the ingredients.
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Cut the corn from the cob. Stand the cob so the pointy end sits inside the hole of a Bundt pan, or, if using two bowls, place the flat end on the back of the small bowl. Starting at the top of the ear, use a serrated or sharp knife and cut downward, as close to the cob as possible, removing the kernels and letting them fall into the pan or bowl.
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Continue, rotating the ear, until the cob is clean.
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Heat a heavy skillet to medium-high and add the bacon fat or butter. If using butter, lower the heat to medium-low and watch carefully so it doesn't burn.
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When the fat is hot, add the corn. Continue cooking, stirring frequently, until the corn is lightly to moderately browned (depending on your preference), about 10 to 20 minutes.
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Sprinkle with the salt, pepper, and sugar. Cook for about 2 minutes longer to distribute the seasonings and allow the sugar to caramelize, stirring constantly.
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Serve hot. Enjoy!
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How to Store
Transfer the corn to an airtight container and refrigerate for 3 to 5 days or freeze for up to a year.
Recipe Variations
- Add some veggies: A few tablespoons of minced red and green bell peppers and minced onions add color and flavor to skillet corn.
- Turn up the heat: Spice the corn up with a few teaspoons of minced jalapeño peppers or a dash of cayenne pepper.
- Add some fresh herbs: Add a few tablespoons of fresh chopped parsley, cilantro, or basil just before serving.
- Add green onions: For additional flavor, thinly slice 2 or 3 green onions, separating the white and green parts. Cook the white parts along with the corn and add the green parts when you add the salt and pepper to the dish.
- Make it better with bacon: Add a few tablespoons of crumbled cooked bacon just before serving.
Nutrition Facts (per serving) | |
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173 | Calories |
8g | Fat |
27g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 173 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 4g | 19% |
Cholesterol 15mg | 5% |
Sodium 610mg | 27% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 3g | 10% |
Total Sugars 7g | |
Protein 4g | |
Vitamin C 7mg | 33% |
Calcium 6mg | 0% |
Iron 1mg | 3% |
Potassium 262mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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