Fried Corn
Southern Fried Corn is the side dish you didn’t know you were missing—until now.
With buttery corn and golden caramelized edges, it’s pure comfort in a skillet.
It’s fast, simple, and bursting with flavor, making it a must-have alongside any meal.
Whether you’re serving it with weeknight chicken or a holiday ham, it just works.
Your family will love the sweet corn mixed with that rich, smoky flavor.
And you’ll love how quick and easy it is to pull together with just a few pantry staples.
Make it your own by tossing in chopped onions on top.
It’s a classic Southern favorite—and now it’s about to be one of yours too.
For Fried Corn
- Corn – Fresh is best! Use about 10 ears, shucked and kernels cut off. Frozen or canned can work too—just drain well.
- Salted Butter – Adds rich, creamy flavor and enhances the corn’s natural sweetness.
- Kosher Salt – Seasons without overpowering. Adjust to taste.
- Fresh Cracked Black Pepper – Brings a subtle kick and balances the richness.
Optional Add-Ins
- Onion – Adds extra sweetness and depth. Sauté until soft before mixing in the corn.
Southern Fried Corn
Ingredients:
- 10 ears of fresh corn
- ¼ cup plus 2 tablespoons salted butter
- 1½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
Instructions:
- Prepare the corn:
Shuck the corn and cut the kernels off the cob. Set aside. - Heat the skillet:
In a large cast iron skillet over medium heat, melt the butter. - Cook the corn:
Add the corn kernels to the skillet, followed by the salt and black pepper. Stir to combine. - Sauté:
Cook the corn, stirring occasionally, for about 8–10 minutes or until it’s cooked through and starts to brown. Scrape the bottom of the pan occasionally to lift any flavorful bits that may stick. - Finish and serve:
Taste and adjust seasoning if needed. Serve hot.
- Onion: Add 1 cup of chopped onion to the melted butter and cook until softened (about 8–10 minutes) before adding the corn.
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Reheating: Warm in a skillet or microwave until heated through.
- Browning the corn adds flavor, but you can cook it to your preferred doneness.
- This recipe works best in a cast iron skillet for that signature fried flavor.
Nutrition
Calories: 120kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Sodium: 336mg | Fiber: 2g | Sugar: 5g
1. Can I use frozen or canned corn instead of fresh corn?
Yes, you can use frozen corn as a substitute for fresh corn. There’s no need to thaw it before cooking; simply add the frozen kernels directly to the skillet. Using canned corn is not recommended, as it tends to be too wet for this recipe.
2. How do I know when the fried corn is done?
Cook the corn until it is warmed through and starts to cook down. The degree of browning is a personal preference; you can cook it longer for a more charred flavor or keep it lightly browned for a bit of crunch.
3. Can I make this dish vegan?
Absolutely! To make vegan fried corn, substitute the butter with a plant-based alternative or olive oil.
4. How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through.
5. Can I add other ingredients to enhance the flavor?
Yes, you can customize the dish by adding ingredients like diced onions. If adding onions, sauté them in the melted butter until softened before adding the corn.
