Fried Corn

This fried corn has nothing to do with a deep fryer. It’s a skillet dish, a southern staple of sweet corn kernels cooked down in butter and bacon fat until the edges turn golden. You’ll find it on tables at church suppers and summer cookouts, spooned alongside fried chicken, pulled pork or a pile of sliced tomatoes still warm from the garden. Peak corn season is the best time to make it, when the ears are fat and milky and sweet enough to eat raw off the cob. It needs little more than butter, salt and pepper in the pan, although the bacon fat really brings the flavor home.

After cutting the kernels off the cobs, run the back of your knife firmly down the length of the cob to scrape out every last bit of the starchy, sweet corn milk. That liquid is what gives fried corn its glossy, almost creamy coating. No bacon drippings saved? It’s a perfectly good excuse to cook some bacon first. No bacon on hand at all? A combination of butter and a neutral oil with a pinch of smoked paprika will give you the rich, smoky flavor needed for this fried corn recipe.

Ingredients for Fried Corn

• Sweet corn: The star of the dish, fresh ears of corn provide sweet, starchy kernels that caramelize in the hot skillet. Milking the cobs extracts the creamy juice, adding body and richness to the finished dish. Plus, you don’t even have to cook the corn on the cob first.
• Butter: Good butter gives the corn a rich, mellow flavor as it browns. The milk solids in butter also encourage light caramelization on the kernels.
• Bacon grease: Rendered bacon fat adds a smoky, savory depth that butter alone can’t replicate. It’s the ingredient that makes this a simple side dish distinctly southern.
• Onion: The onion sweetens and softens as it cooks down, building an aromatic foundation. The natural sugars that develop during cooking complement the sweetness of the fresh kernels.
• Salt: Salt draws out moisture and amplifies other flavors in the pan. It keeps the dish savory without masking the corn’s natural sweetness.
• Coarsely ground pepper: The coarse grind provides occasional bursts of heat and a subtle earthiness.

Directions

Step 1: Prep the corn

Cut the corn kernels off the cobs.

Rub the edge of a knife over each cob to “milk” it. Set the prepared corn aside.

Editor’s Tip: The best way to cut corn off the cob while retaining the milk is to do it over a sheet pan or a wide bowl. A Bundt pan is another good tool. Use the center bump to hold the ear in place, and the kernels and liquid will fall into the pan below.

Step 2: Cook the corn

In a large skillet, cook the butter and bacon fat over medium heat. Add the onions and cook them until they’re tender, five to seven minutes.

Add the corn, salt and pepper. Cook and stir them over medium-high heat until they’re tender, six to seven minutes.

Fried Corn Variations

• Add some spice: Balance the sweetness of the corn with a slow, building burn by tossing a diced jalapeno or serrano pepper in with the onions, or by finishing the dish with a pinch of cayenne.
• Make it creamy: Stir in a splash of heavy cream during the last two minutes of cooking to make the dish more of a southern creamed corn.
• Swap in scallions: Replace the chopped onion with sliced scallions or green onion, adding them at the very end of cooking for a fresher, more delicate allium flavor.
• Make it meaty: Render the spiced fat from a handful of crumbled fresh chorizo in the skillet before adding the butter and bacon grease, letting it infuse the entire dish.
• Finish with fresh herbs: Scatter torn basil or fresh thyme over the corn just before serving it to add a bright, aromatic contrast to the rich, buttery base.
• Deglaze it with bourbon: After the onions soften, add a small splash of bourbon and let it cook off before adding the corn. This will lend a subtle caramel depth to the dish.

How to Store Fried Corn

Let the fried corn cool completely. Once it’s cool, transfer it to an airtight container and refrigerate it for three to four days.

What’s the best way to reheat fried corn?

Warming it in a skillet over medium heat is the best way to revive fried corn. Add a small pat of butter and stir occasionally until it’s warmed through. The microwave works in a pinch; heat the corn in short intervals, stirring between each burst to avoid overcooking the kernels.

Fried Corn Tips

Can you make fried corn with frozen or canned corn?

Fresh corn is ideal for this recipe, but frozen corn is a solid substitute when it’s out of season. Just thaw and pat the kernels dry before adding them to the skillet to avoid excess moisture. Canned corn works in a pinch, though it should be well-drained and dried.

What can you serve with fried corn?

Fried corn is a natural complement to grilled or smoked meats: Barbecue ribs, slow-cooker pulled pork, and buttermilk fried chicken all make easy companions. It’s equally at home on a southern-style spread next to collard greens, sliced tomatoes and buttermilk biscuits.

What type of skillet works best for fried corn?

A cast-iron skillet is the best choice for fried corn because it holds and distributes heat evenly, which helps the kernels caramelize rather than just steam. A stainless steel skillet works well, too.

What is the best way to remove corn kernels from the cob?

Stand the ear upright in the center of a Bundt pan or on an inverted cup placed inside a large bowl, then cut downward; the kernels will fall directly into the pan or bowl rather than scattering across the counter.