Fried corn is a delicious and easy side dish that you can enjoy all summer long, and even better, it gets tastier with time.
Fried corn is a staple of Southern cuisine, but you don’t need to live in the south to enjoy it. This recipe will teach you how to make your own delicious fried corn at home! It’s simple, crispy, and crunchy on the outside with buttery sweet kernels on the inside. It tastes fresh and delicious, especially when paired with a nice summer salsa!
What is southern fried corn?
You may hear fried corn and be thinking of a deep-fried corn cob like they do at the state fair. Actually, fried corn is a Southern favorite made by coating corn kernels in flour before tossing them into hot oil with spices and a hint of sugar. I love this southern fried corn recipe because it’s sweet, savory, and buttery … all the things I love.
To bring this flavorful southern Fried Corn to life, you’re going to need the following key ingredients:
- Corn. If in season, always opt for fresh corn. Otherwise, canned or frozen corn will do just fine. If you use frozen corn, let it thaw in the fridge overnight first.
- Butter. Make sure to use the unsalted kind.
- Vegetables. I like to use a combination of onion, garlic, and red bell pepper to add a ton of flavor and a nice pop of color.
- Spices. You will need black pepper, cayenne pepper, sugar, and Creole seasoning. If you can’t find Creole seasoning, Cajun seasoning works too.
How to Make Fried Corn
This Fried Corn recipe is incredibly easy to make! Just follow these simple steps:
- Cut the kernels from each cob with a sharp knife, then use the back of the knife to scrape the residual corn from the cobs to release the corn milk.
- Add butter to a large heavy-bottom skillet or cast iron skillet over medium heat, then add onions and bell peppers. Sauté for 2-3 minutes, then add garlic and sprinkle in the flour. Stir for 2 minutes.
- Add the corn, sugar, and spices, then cook for about 5 minutes or until tender.
- Use a wooden spoon to stir and scrape the brown bits from the bottom of the pan. Taste and adjust the seasonings as needed. Serve warm and enjoy!
Fried Corn Recipe Tips
Looking to mix things up? Here are some of my favorite ways to switch up this recipe:
- If corn isn’t in season, feel free to swap out the fresh corn for the frozen or canned corn. If you end up using frozen corn, be sure to let it thaw out first.
- Lover of all things spicy? Try increasing the cayenne pepper or adding a finely diced red chili pepper to your veggie mixture.
- For a meaty twist, try adding chopped beef bacon to the dish. You can even fry the corn in the bacon drippings. It adds a ton of delicious savory flavor.
- To make this delicious dish extra creamy, try adding a splash of heavy cream or half and half.
- While I prefer red bell peppers for the sweet flavor and the beautiful color contrast against the yellow corn, you can use any type of bell pepper you like.
- Try serving this classic Southern dish alongside my Sweet & Spicy Peach Sticky Wings and Hot Buttered Rum Biscuits for the ultimate meal.
Frequently Asked Questions
Here are the answers to some of the most frequently asked questions about southern fried corn:
How do you store fried corn?
To store leftover fried corn, you will first need to let it cool down to room temperature. Once it’s cooled, transfer the dish to an airtight storage container. It will stay fresh in the fridge like this for up to 3 days.
How do you pick the best corn?
To pick the best corn on the cob, make sure the husk is bright green and tightly wrapped around the cob. The ear of corn should also feel heavy for its size in comparison to the other ears. This means that the corn is ripe and filled with juicy goodness!
What should I serve with fried corn?
Fried corn works great as a side dish for all your favorite Southern dishes. I love serving this dish with dishes like cornbread, roast chicken, collard greens, and salad. During the summertime, you can’t go wrong with a tall glass of Peach Sweet Tea on the side.
Now it’s your turn!
You can pair fried corn with almost anything but I love serving it as an accompaniment to barbecue dinners. The best part about fried corn is that it tastes even better leftover so try making more than what you think you’ll need because it disappears fast at my house!
I hope you enjoy this recipe for Fried Corn and I would love to hear from you in the comments below. If you try it, let us know what you like serving it with! And don’t forget to leave a 5-star review on our site or post a picture of your creation with #meikoandthedish so that we can share them too. Happy cooking!
- 5-6 Ear 4-5 cups corn, shucked
- 4 tablespoons unsalted butter
- 1 red bell pepper seeded and finely chopped
- ½ medium onion sliced
- 2 teaspoons minced garlic
- 1 teaspoon all-purpose flour
- 2 teaspoons creole seasoning
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 1/4 teaspoon cayenne
- Cut the kernels from the cob using a sharp knife. Use the back of a knife to scrape the cobs and release the corn milk and leftover kernels.
- In a large heavy-bottom skillet or cast iron skillet, over medium heat, add butter and sauté onions and bell peppers for 2-3 minutes. Add garlic and sprinkle over the flour and stir for 2 minutes.
- Add corn, creole seasoning, sugar, black pepper, and cayenne and cook until tender about 5 minutes. Use a wooden spoon to stir and scrape the fond (brown bits) from the bottom of the pan while cooking. Taste and add additional salt and pepper as needed. Serve warm.
*Nutrition information is a rough estimate.
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