Southern Fried Corn
Classic corn cut fresh off the cob fried in bacon drippings with garlic, onions, paprika, and Creole seasoning delivers the ultimate Southern comfort food. Then top it with bacon bits for a heavenly side dish! Pair it with grilled or fried meat, roasted veggies, and saucy dishes for a happy family!
Nutrition Facts
Ingredients
Instructions
Remove the husks and, using a sharp knife, cut the kernels off the cob from top to bottom and gather them with their juices in a large bowl or cake pan. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining ears of corn.
In a large skillet over medium heat, sauté bacon until brown and crispy. This may take 3-5 minutes. Set aside, reserving about ¼ of the bacon for garnish. The rest will be used when adding the onions.
Reserve 1-2 tablespoons of bacon drippings in the pan, and save the rest for another recipe.
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Tips &
After removing the kernels from the corn, you might want to cook them for about 5 minutes in ½ cup of water to reduce frying time and ensure plump, tender corn kernels.
About ½ cup of cream is optional here, but it’s a great addition, especially if you love creamy corn.
If you’re replacing the corn on the cob with frozen corn, use about ¾-1 cup per serving.
While just about any variety of corn is delicious, corn with bright green husks typically has the best quality.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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Reviews from the Original Source
Really delicious (like ALL of your recipes)! I had some fresh corn kernels that I’d blanched and frozen at the end of summer, and I used them in this for a Christmas dinner side. Paprika was mentioned, but I couldn’t find an amount, so I tossed in a teaspoon of smoked paprika. Was not disappointed!
I love it!
Us Cajuns call it Maque Choux and it’s a stable when you cook rice and gravy. Families get together when the corn is ready to pick and spend the day shucking and cooking down the corn to be put in everyone’s freezer. I actually have a few packs left from last year’s harvest. It is delicious!!! We usually add tomato and bell peppers because that’s what is in season also. Thank you for sharing your recipe.
I love this recipe. I changed out the bacon for chopped red bell peppers and the chilies for Ancho chilies that my family loves. I also added 1 teaspoon sugar (GA cooks like my Mom always do that). I use coconut cream instead of dairy cream because my family likes it. I made this recipe ahead for dinner tonight and I already have “snitchers”, lol!!!
I use can corn when I can't find it fresh. I always use a brand name and have had great success. DELICIOUS
This looks great! If I were to use canned corn, how many cans would I need?
This looks so easy and delicious, Imma. Can't wait to dig into a pan of this. Love the use of spices.
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