Sweet and buttery corn kernels are pan-fried to perfection and seasoned with salt and pepper in this easy and delicious fried corn recipe. It’s been a family favorite for generations and is the perfect way to use fresh corn on the cob!
Granny’s Fried Corn
Growing up, my mom, Granny always had a large garden in our yard. Each summer, our family enjoyed fresh vegetables such as green beans, lettuce, cucumbers, tomatoes, asparagus, and our very favorite, corn on the cob.
Each summer we eagerly awaited the time when the corn was finally ripe enough to pick. We‘d watch for the husks to get brown and for the ears to get plump. Then we’d pick the corn, get to shucking, and most of the time, we would eat the corn on the cob simply with butter and salt.
But there was another way we loved our fresh corn: fried up in a pan with butter, cream, salt, and pepper.
This simple dish is an amazing way to enjoy fresh corn in the summer. When I was thirteen or so, I had braces and this recipe was a way for me to eat fresh corn off the cob in the summer too.
Recently my mom and I went to her local farmer’s market and bought fresh corn so we could make our favorite summer recipe together. We picked out half a dozen ears of corn and took them home to prepare. I remembered how to cut the corn off the ear, but the kernels were flying off everywhere.
Granny told me that the best and cleanest way to cut the kernels off the cob was to do it right into the skillet. That worked so much better!
What Is Fried Corn?
Fried corn is a side dish made with corn kernels that are cooked in a skillet or pan with butter or bacon grease and seasoned with salt, pepper, and other spices.
This recipe is quick and easy to make, and it only requires a few simple ingredients. The corn is cooked in butter until it is tender and slightly caramelized, and then it is seasoned with salt and pepper to taste. We added a dash of cream to our fried corn so it is a bit reminiscent of creamed corn, but without as much of the heavy sauce. With fried corn, the flavor of the corn is the star!
Related: For another delicious recipe featuring corn, try our Potato Corn Chowder recipe too!
Ingredients
- 6 to 8 ears of sweet corn
- 4 Tablespoons of butter
- Salt and black pepper (to taste)
- Half and half or heavy cream (optional)
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Instructions
- Husk the corn but leave the stalk on the end. It makes a great holder while slicing the kernels off the cob.
- Holding your knife with the sharp edge pointed down, cut the kernels off the ears. After you have removed all the corn from the cob, go back over the cob with your knife held sideways. Run the edge along the cob, getting all the little bits of corn and the liquid into the pan.
- Add butter to the pan and bring heat up to melt the butter. Once the butter is melted, lower the heat to medium-low temperature and let the corn cook for about 20 to 30 minutes, stirring often. Add salt and pepper to taste.
- To make the fried corn extra creamy, stir in about ¼ to ½ cup of half and half or heavy cream.
Prep Tips
- Frying Pans – For cooking, I prefer a stainless or nonstick skillet — that’s how Granny made it and that’s how I make it. However, a cast iron skillet would also work.
- Prep – I cut the corn off the cobs and straight into my skillet. This contained the mess. So I didn’t heat the pan until the corn was all cut off.
- Variations РFor extra flavor, you can use bacon drippings or bacon grease in place of some of the butter. Our family has always used butter to fry our corn and I prefer that taste. In our family we cooked our green beans with bacon and had bacon with tomatoes on sandwiches. For a spicier version, add a dash of cayenne pepper or even diced jalape̱os for a kick of heat and texture.
- Garnish – I love to add a sprinkle of chopped fresh herbs on top for color and taste. You can use whatever you have in season: green onion, parsley, etc.
- Dairy Free Version – To make this recipe non-dairy, you can use bacon drippings in place of the butter and omit the heavy cream. You’ll still have a fantastically flavorful side dish!
- Storage – Leftovers taste great the next day! Keep any leftover corn in an airtight container in the fridge for 2-3 days. To reheat, you can use the microwave or heat back up in a skillet on the stovetop.
Frequently Asked Questions
Can You Use Canned Corn?
I would avoid using canned corn if possible because you just won’t get as much flavor as fresh corn on the cob. That’s because when you’re cutting the corn and scraping the cobs, you get all that delicious corn milk in the dish. Corn milk is another name for the juice that you get from the place where the corn kernels are attached to the cob and it really makes a difference in this recipe.
There are two steps to cutting the corn kernels off the cob. First you slice straight down to remove most of the kernels. Then you slide the knife down the cob sideways to get more corn and corn milk. This is the part that you can only get with fresh corn on the cob and it makes this dish creamy and rich without having to add any flour or thickener.
What Should You Serve Fried Corn With?
Southern fried corn pairs well with almost anything! I think the sweetness of the corn pairs well with proteins like fried chicken or steak. I also think it is the perfect accompaniment for pork or barbecue. Try it with one of our favorite pork recipes:
Southern Fried Corn Recipe (Printable Recipe Card)
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Southern Fried Corn Recipe
Equipment
- sharp knife
- large skillet
Ingredients
- 6-8 ears corn on the cob
- 4 TB butter
- salt and pepper
- 1/4-1/2 cup half and half or cream (optional)
Instructions
- Husk the corn but leave the stalk on the end. It makes a great holder while slicing the kernels off the cob.
- Holding your knife with the sharp edge pointed down, cut the kernels off the ears.
- After you have removed all the corn from the cob, go back over the cob with your knife held sideways. Run the edge along the cob, getting all the little bits of corn and the liquid.
- Add butter to the pan and bring heat up to melt the butter.
- Once the butter is melted, lower the heat to a low to medium temperature and let the corn cook for about 20 to 30 minutes, stirring often.
- Add salt and pepper to taste.
- If you want it to be extra creamy add about ¼ to ½ cup of half and half or cream.
- Serve hot. Fried corn tastes great the next day too, if you don’t eat it all.
Notes
Nutrition
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