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! You’ll want to make this as often as you can while corn season is in full swing!
Fried Corn Recipe
When sweet corn is in season and at its most magnificent, I most often default to eating it on the cob. Why mess with a good thing, right? The answer -in short- is because southern fried corn exists.
It is so good that I nearly ignored the Crispy Smoked Chicken Wings and Bacon Wrapped Hot Dogs I made to go with it. My husband saw it, mildly said “Oh, that looks good.”, took a bite, then went nutty over it.
Southern Fried Corn
It tasted so familiar the first time I made it that I asked my aunts whether it was something my grandma made. None of them remembered it, so I’ll have to chalk it up to being made of some of her favourite ingredients to use: corn, bacon (and bacon fat), green onions, and roasted red peppers.
But oh my word, this recipe is special. It’s built on the food of southern grandmas everywhere. This version is a gentle adaptation of Millie Peartree’s recipe for fried corn in the New York Times Cooking app. Her introduction of roasted red peppers elevates a delicious traditional southern side dish to an utterly transcendental level.
Most recipes -Millie’s included- call for a small amount of sugar to be added. New York State sweet corn is already very sweet, so I do not use it. If you aren’t fortunate enough to have excellent corn, feel free to add up to a teaspoon of sugar when you add the corn to the pan.
Fried Corn
This southern fried corn recipe uses fresh sweet corn as the base. The key to the dish is to cut the corn from the cobs, then flip your knife over and use the spine of the blade to scrape out all the leftover bits and liquid -or “corn milk”- as well. If this makes you nervous, you can use a spoon to scrape the cobs.
That last step is one of the keys to the majesty of this dish. That’s the most corny part of the corn. Corn milk IS the magic in ephemeral summer corn.
I know cutting corn and scraping the cob can be a little on the messy side. After you’ve shucked the ears, avoid most of the mess by using one of a couple of tricks.
Trick #1: Place a paper bowl upside down in a very large mixing bowl. Press the corn cob vertically onto the bowl to keep it from sliding, then use a sharp knife to slice down the length of the cob. When you’ve cut the corn from all of the cobs, remove the paper bowl, then scrape the cobs to gather the corn milk.
Trick #2: Lay a corn cob perpendicular to you on its side on a cutting board. Using a sharp knife, slice downward to cut a slab of kernels away from the cob. Repeat this until the kernels have all been cut away.
Trick #3: Lay a damp towel on the counter to prevent slipping, then position a bundt pan on top of it. Set the narrow end of the ear of corn in the center column of the pan to steady it. Use a sharp knife to cut in a downward motion. The kernels fall into the pan.
Corn Recipes
If you’re looking for more great corn recipes, look no further. Certified corn addict here… Hot Corn Dip is one of my boys’ all time favourite dishes. Fresh or frozen corn, scandalous amounts of cheese, cubed chicken, crispy bacon, diced hatch chiles, and ranch dressing mix make this a guaranteed party hit.
Sweet corn, red and green bell peppers, fresh jalapeños, onions, and garlic are canned in a tangy and sweet brine in this Zesty Corn Relish recipe. Capture summer in this beginner level canning recipe. You may want to double the recipe, though. You can never put enough of this up!
Speaking of canning, try your hand at corn stock! Corn stock? Corn stalk? I love an edible pun! Simmer your scraped cobs with a handful of aromatics and a bunch of water. Strain, pour into mason jars, and send it through the pressure canner for the ultimate chowder building stock.
Fried Corn Recipe
Rate RecipeEquipment
- 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
- Working with one ear of corn at a time, prop the wide end into a shallow but wide bowl or pie plate and use a sharp knife to cut the kernels off of the cob. They'll fall into the bowl. When you've cut all of the kernels from one cob, turn your knife around and use the spine of the knife to scrape all of the "corn milk" and any corn left from the cob. Repeat until you've done this with all 6 ears and set it aside.Discard the cobs or use them in vegetable stock.
- Add the strips of bacon to a large nonstick or well seasoned cast iron skillet over medium heat. Cook, stirring from time to time, until the bacon is crispy, about 8 to 10 minutes. Use a slotted spoon or spatula to transfer the crispy bacon to a paper towel lined plate to drain. Pour all but 2 tablespoons of the bacon fat into a jar to save for in the refrigerator for other dishes. Set aside 1 tablespoon of the crispy bacon to use for garnish.
- Return the pan to medium heat, add the butter and swirl to melt it. Add the shallots and stir to coat. Sauté the shallots until tender, stirring frequently; about 3 minutes.
- Raise the heat to medium high and add the corn, salt, paprika, and pepper to the pan. Cook, stirring often, until the corn is brighter in colour and softened with light browning in spots; about 5 to 7 minutes.
- Combine the cornstarch and water in a small bowl using a small whisk or fork. Pour into the corn, add the whites of the green onions, and cook, stirring constantly, for 1 to 2 minutes. The sauce will be thick and glossy, enrobing each kernel of corn.
- Stir in all but the reserved 1 tablespoon of the crispy bacon, red peppers strips, and all but 1 tablespoon of the green onions. Remove from the heat and let stand for 5 minutes to heat through and thicken.
- Garnish with remaining bacon and green onions and serve hot or warm!
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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