Southern Fried Corn Recipe

This easy fried corn recipe features sweet corn kernels cooked in butter until rich and creamy, for a simple side dish that's full of flavor.

Course Side Dish

Cuisine American

Keyword corn

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 216kcal

Author Sara Garska

Cost $6

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 and into the pan.
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.

Nutrition information is an estimate.

Prep Tips:

Pan: Use a stainless, nonstick, or cast iron skillet.
Prep: Cut corn directly into the skillet to reduce mess.
Variations: Swap some butter for bacon drippings or add cayenne/jalapeños for heat.
Garnish: Top with fresh herbs like parsley or green onion.
Dairy-Free: Use bacon drippings instead of butter and omit cream.
Storage: Refrigerate leftovers 2–3 days; reheat in microwave or skillet.