Fried Corn Recipe
Fried corn is a staple in Southern cuisine, originating from the days when farm-to-table meals were a necessity rather than a trend. Traditionally, fresh ears of corn were shucked, cut off the cob, and fried in a cast-iron skillet with bacon drippings or butter.
Equipment
- Cutting board and knife
- Large skillet (preferably cast iron)
- Wooden spoon or spatula
- Measuring spoons
Ingredients
- Fresh corn kernels (cut from about 4–5 ears of corn or 4 cups)
- Butter – 3 tablespoons
- Bacon (optional) – 4 slices, cooked and crumbled (reserve 1 tablespoon of bacon drippings)
- Onion – 1 small, finely chopped
- Garlic – 2 cloves, minced
- Salt – ½ teaspoon (or to taste)
- Black pepper – ½ teaspoon
- Heavy cream (optional for creamier texture) – ¼ cup
- Chopped fresh herbs (optional garnish) – parsley or chives
Instructions
- Prepare the CornIf using fresh corn, shuck the ears and remove the kernels by holding the cob upright and slicing downward with a sharp knife. If you’re using frozen or canned corn, drain well and pat dry to remove excess moisture.
- Heat the SkilletPlace a large skillet over medium heat. If you’re using bacon, cook the slices until crispy, then remove and crumble them, leaving 1 tablespoon of drippings in the pan. If skipping the bacon, melt 3 tablespoons of butter in the skillet.
- Sauté the AromaticsAdd the chopped onion to the skillet and sauté for 2–3 minutes until translucent. Add the minced garlic and stir for another minute, ensuring the garlic doesn’t burn.
- Fry the CornAdd the corn kernels to the skillet. Stir well to coat them in the butter (or bacon drippings). Let the corn fry for about 8–10 minutes, stirring occasionally. Allow the corn to develop a light golden-brown color for a slightly caramelized flavor.
- Season and Cream (Optional)Season with salt and black pepper. If you prefer a creamier fried corn, stir in ¼ cup of heavy cream and let it cook for an additional 2–3 minutes.
- Garnish and ServeRemove the skillet from the heat. Stir in crumbled bacon (if using) and sprinkle with chopped fresh herbs. Serve warm as a side dish to your favorite meal.