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Southern Fried Corn

Southern fried corn made in a cast iron skillet with bacon drippings for a golden, glossy pan sauce. Corn kernels are cooked until tender and slightly creamy, then finished with heavy cream and crispy bacon bits.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Southern fried corn base
  • 6 fresh corn Use 6 ears; cut kernels off (about 4 cups) and scrape cobs for the milk.
  • 4 strips thick-cut bacon Chopped. Reserve cooked bacon bits for topping.
  • 2 tbsp unsalted butter Adds richness after bacon drippings.
  • 0.5 small onion Finely diced.
  • 1 tsp sugar Helps caramelize the corn slightly.
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup heavy cream Stir in at the end to make the sauce rich and glossy.
  • 1 fresh chives For garnish, added at serving.

Equipment

  • 1 cast iron skillet

Method
 

Fry the bacon
  1. Cook the chopped bacon in a large cast iron skillet over medium heat until crispy, then remove it with a slotted spoon and set aside, leaving the drippings in the pan.
  2. Add the butter and diced onion to the drippings and cook for 3–4 minutes until the onion is softened and fragrant, scraping up any browned bits.
Cook and thicken the corn
  1. Add the corn kernels and the milk scraped from the cobs, then stir in the sugar, salt, and black pepper until evenly combined.
  2. Cook over medium heat for 10–12 minutes, stirring frequently, until the corn is tender and the natural starch thickens the mixture into a glossy, slightly creamy consistency.
Finish and serve
  1. Pour in the heavy cream and stir for 2 minutes until the sauce turns rich and glossy with a smooth texture.
  2. Top with the reserved bacon and fresh chives and serve directly from the skillet.

Notes

Pro tip: scrape cobs well and stir frequently during the 10–12 minute cook so the corn starch emulsifies with the bacon drippings for that thick, gravy-like gloss. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently on the stovetop with a splash of cream or water. Freezing isn’t recommended because the creaminess can separate. Dietary swap: use turkey bacon in the same amount for a lighter option, keeping the rest of the method the same.