Fried Corn Recipe

This Fried Corn Recipe embodies the soulful flavors and comforting nostalgia that defines Southern cooking. With crisp, golden kernels of corn and savory bites of smoky bacon, each mouthful is a taste of soul food at its finest.

Why You Will Love This Recipe

• Flavor: Frying corn enhances its natural sweetness and brings out its rich, nutty flavor. The caramelization that occurs during frying adds depth and richness.
• Texture: This dish has the perfect combo of textures, with crispy edges and tender kernels.
• Easy to Customize: It can be seasoned and flavored in a variety of ways to suit different tastes and preferences. Whether you prefer it simple with just salt and pepper or jazzed up with herbs, spices, and other ingredients, there are endless possibilities to make it however you like.
• Simple Prep: This recipe is quick and easy, requiring just a few simple ingredients and minimal prep work. It’s a convenient option for busy weeknights or impromptu gatherings when you need a delicious side dish in a hurry.
• Comfort Food: This is a comfort food classic that evokes feelings of warmth and nostalgia. It’s a timeless dish that’s perfect for serving alongside your favorite comfort foods like Baked Turkey Wings, Baked BBQ Chicken, or Slow Cooker Beef Roast.

What Type of Corn to Use

You can use either fresh, canned, or frozen corn, depending on your preference and what’s available to you. Here’s a breakdown of each type:

• Fresh Corn: Fresh corn kernels cut straight from the cob offer the great flavor and texture. Look for ears of corn with plump, firm kernels and bright green husks. Sweet corn varieties are particularly delicious for fried corn, as they have a higher sugar content that caramelizes beautifully when fried.
• Canned Corn: Canned corn is a convenient option for fried corn, especially when fresh corn is not in season or readily available. Choose canned corn kernels that are packed in water or their own juices, rather than syrup or added seasonings. Drain and rinse the corn before using it in the recipe to remove any excess sodium or preservatives.
• Frozen Corn: Frozen corn is another convenient option that’s available year-round. Frozen corn kernels are typically flash-frozen at peak freshness, preserving their flavor and texture. Thaw the frozen corn before using it in the recipe, either by letting it sit in the refrigerator overnight or running it under cold water.

Regardless of the type of corn you use, be sure to remove any excess moisture before frying to ensure crispy and golden-brown results.

How to Make Fried Corn

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Heat a skillet on medium-high heat and add chopped bacon. Cook the bacon until it’s crisp.
2. Remove the bacon from the pan and set it aside
3. Add the corn to the pan with the spices.
4. Stir constantly to ensure all of the corn is browned.
5. Once the brown has browned, add in the heavy whipping cream and cooked bacon. Stir to combine.

How to Prevent Soggy Corn

• Thoroughly Drain the Corn: Whether you’re using fresh, canned, or frozen corn, make sure to drain off any excess moisture before frying. Excess moisture will lead to steaming instead of frying, resulting in soggy corn.
• Use High Heat: Heat your skillet or frying pan over medium-high to high heat before adding the corn. Cooking the corn at a high temperature helps to quickly evaporate any moisture, resulting in crispier corn.
• Don’t Overcrowd the Pan: Fry the corn in batches if necessary to avoid overcrowding the pan. Overcrowding can cause the corn to steam rather than fry, leading to sogginess. Make sure there’s enough space between the corn kernels for them to crisp up evenly.
• Don’t Cover the Pan: Covering the pan traps moisture, which will lead to soggy corn. Keep the pan uncovered to allow excess moisture to evaporate.
• Cook Quickly: Fry the corn quickly, stirring frequently, to ensure that it cooks evenly and doesn’t have time to release excess moisture. Keep the corn moving in the pan to prevent it from sticking and to promote even browning.
• Finish with High Heat: If you’ve added any additional ingredients like onions or bell peppers, make sure to cook them over high heat to quickly evaporate any moisture they release before adding the corn.

What Type of Pan to Use

It’s best to use a large skillet or frying pan with a flat bottom and sloped sides. I recommend a 10 inch or 12 inch cast iron skillet or stainless steel pan.

Here are some things to think about:

• Material: Opt for a pan made of a heavy-duty material that distributes heat evenly, (as I mentioned cast iron or stainless steel). These materials help prevent hot spots and ensure that the corn cooks evenly.
• Size: Choose a pan that is large enough to hold the amount of corn you want to fry without overcrowding.
• Flat Bottom: A pan with a flat bottom provides maximum contact with the heat source, allowing the corn to cook evenly and develop a crispy exterior.
• Sloped Sides: A pan with sloped sides makes it easier to stir and toss the corn while frying. This helps ensure that the corn cooks evenly and prevents it from sticking to the pan.

Add-Ins and Substitution Ideas

• Green Bell Peppers
• Red Bell Peppers
• Tomatoes
• Jalapenos
• Grated Cheese
• Parmesan
• Onions
• Parsley
• Cilantro
• Chili Powder
• Cumin
• Hot Sauce
• Black Beans

How to Store/Can You Make it Ahead

You can store the corn in the fridge tightly covered and sealed for 3-4 days.

How to Reheat

You can reheat it on the stovetop or in the microwave. For stovetop reheating, place the corn in a skillet over medium heat and cook, stirring occasionally, until heated through. If reheating in the microwave, transfer the fried corn to a microwave-safe dish, cover it loosely with a damp paper towel to prevent drying out, and heat it in 30-second intervals until warmed through.

Freezer Tips

You can freeze it, but it will alter the texture. You will likely need to fry it again. You can freeze it tightly covered and sealed for 2-3 months. Defrost in the fridge overnight.

Pair With These Main Dish Recipes

Smoked Turkey Legs
Eye of Round Roast Beef
Braised Beef Short Ribs
French Dip with Au Jus
Southern Baked Ham with Pineapple

More Side Dish Recipes

Smothered Potatoes and Onions
Steakhouse Creamed Spinach
Smoked Baked Beans with Bacon and Ground Beef
Southern Soul Food Baked Mac and Cheese
Southern Green Beans with Bacon
Candied Carrots

If you’re looking for a creamy version, check out my Southern Soul Food Creamed Corn.