Fresh sweet corn cut from the cob, crispy bacon, roasted red peppers, shallots, and scallions make this fried corn recipe taste like summer in a skillet. This dish is perfect for peak corn season and becomes a repeat request at my table whenever ears are at their sweetest.
Fried Corn Recipe
When corn is at its best, eating it on the cob is hard to beat. Still, southern fried corn is an irresistible reason to cut it off the cob. The mixture of corn, bacon, and bright aromatics transforms summer corn into a rich, savory side that’s hard to resist.
This version is a gentle adaptation built on a classic Southern foundation. Roasted red peppers add a sweet, smoky lift that makes the dish feel elevated while staying true to the comforting flavors of bacon, butter, and sweet corn. If your corn isn’t exceptionally sweet, you can add up to a teaspoon of sugar when the corn hits the pan, but I usually skip it when I have great corn.
Southern Fried Corn
The first time I made this, it felt nostalgically familiar—my aunts didn’t recall it from family gatherings, but the core ingredients are the same ones my grandmother favored: corn, bacon and its fat, green onions, and roasted red peppers. The result is a warm, homey side that still surprises with its depth of flavor.
Key to the texture and flavor is capturing the “corn milk” along with the kernels. After cutting the kernels from the cob, use the spine of the knife or a spoon to scrape the cobs and collect the remaining bits and liquid. That starchy, sweet liquid carries a lot of the taste of fresh summer corn and contributes to the glossy finish of the dish.
Fried Corn
Here are a few easy tricks to cut kernels without a mess:
- Place a paper bowl upside down inside a large mixing bowl and press the cob onto the paper bowl to steady it, then slice down the cob—remove the paper bowl after cutting and scrape the cobs for corn milk.
- Lay the cob on its side and slice downward to remove slabs of kernels, repeating until all kernels are removed.
- Set the cob into the center column of a bundt pan to steady it and slice; the kernels collect in the pan.
More Corn Ideas
If you love corn, try a few other crowd-pleasers when the season is abundant. Hot Corn Dip is a favorite—loaded with cheese, bacon, chicken, and a hint of spice. Zesty Corn Relish is great for canning: sweet corn with bell peppers, jalapeños, and onions preserved in a tangy brine captures summer to enjoy year-round. And don’t discard the cobs—simmer them with aromatics for corn stock to strengthen soups and chowders.
Fried Corn Recipe
Rebecca Lindamood
Equipment
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1 Skillet nonstick or well seasoned cast iron
Ingredients
- 6 ears sweet corn shucks and silks removed
- 1 pound bacon sliced into 1/2-inch strips
- 2 tablespoons butter
- 2 shallots peeled and finely diced
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 3/4 teaspoon freshly ground black pepper or more to taste
- 2 teaspoons cornstarch
- 3/4 cup water
- 12 ounce jar roasted red peppers drained and cut into strips
- 4 green onions roots trimmed and discarded, whites sliced thinly separately from the greens which are also sliced thinly
Instructions
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Working with one ear at a time, prop the wide end into a shallow bowl or pie plate and use a sharp knife to cut the kernels off the cob so they fall into the bowl. After cutting the kernels, use the spine of the knife or a spoon to scrape the cobs and collect the corn milk. Repeat with all ears and set the corn aside. Discard the cobs or reserve them for vegetable stock.
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Add bacon strips to a large nonstick or well-seasoned cast-iron skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, about 8 to 10 minutes. Transfer the bacon to a paper towel–lined plate to drain. Reserve 2 tablespoons of bacon fat in the skillet and pour the rest into a jar for another use. Set aside 1 tablespoon of the crispy bacon for garnish.
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Return the pan to medium heat, add the butter and swirl to melt. Add the shallots and sauté until tender, about 3 minutes, stirring frequently.
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Raise the heat to medium-high, add the corn, salt, smoked paprika, and black pepper. Cook, stirring often, until the corn brightens and softens with light browning, about 5 to 7 minutes.
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Whisk the cornstarch with water in a small bowl, then pour into the skillet along with the white parts of the green onions. Cook, stirring constantly, for 1 to 2 minutes until a thick, glossy sauce coats the kernels.
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Stir in all but 1 tablespoon of the crispy bacon, the roasted red pepper strips, and all but 1 tablespoon of the green onions. Remove from heat and let the skillet sit for 5 minutes to let flavors meld and the sauce thicken.
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Garnish with the reserved bacon and green onions and serve hot or warm.
Notes
Nutrition
Nutritional information is an estimate. Calculate values with the exact ingredients you use for the most accurate numbers.
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