Country-Fried Skillet Corn

Sweet, salty, and creamy. There’s maybe no better way to enjoy fresh summer corn than Country-Fried Corn. It’s the perfect accompaniment to fried chicken or pork chops and has long been a southern favorite.

Country Fried Skillet Corn with bacon.

 

The secret to this delicious side dish is to cut the kernels from the cob and then scrape all that milk and pulp off the cob. It helps flavor and thicken the fried corn.

Of course, bacon doesn’t hurt either.

Country Fried Skillet Corn with bacon.

 

Once you cut the kernels off, you’ll go back over the cobs multiple times with a knife scraping all that you can off the cob. No waste here.

I typically use a sweet white corn like the fan favorite Silver Queen. But any corn can be used. The fresher the better though.

Country-Fried Corn with bacon.

 

This recipe is based off of Miss Mary Bobo’s recipe found in Miss Mary Bobo’s Boarding House Cookbook: A Celebration of Traditional Southern Dishes that Made Miss Mary Bobo’s an American Legend. Miss Mary Bobo’s Boarding House has been serving up delicious homestyle southern food in Lynchburg Tennessee for over 100 years. This cookbook is one I turn to again and again for the simple southern comfort food that I grew up eating.

Country-Fried Skillet Corn with bacon.

 

Country Fried Corn is cooked in hot bacon drippings with a little sugar, milk, cornstarch, butter, and black pepper. I like to add a few red pepper flakes too.

Just plain simple ingredients is really all you need to turn fresh produce into mouthwatering food.

Country-Fried Skillet Corn with bacon.

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Country-Fried Skillet Corn with bacon.
Print
Country-Fried Corn
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Sweet, salty, and creamy. There's maybe no better way to enjoy fresh summer corn than Country-Fried Corn.

Course: Side Dish
Cuisine: Southern
Servings: 5
Calories: 160 kcal
Author: Christin Mahrlig
Ingredients
  • 6 ears corn
  • 3 slices bacon
  • 2/3 cup water
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1/4 cup milk
  • 1 tablespoon butter
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes, optional
  • salt to taste
Instructions
  1. Use a sharp knife to cut off the tips of the kernels (cut about halfway down the kernel.)
  2. Then cut the bottom part of the kernels off. Place all corn kernels in a large bowl.
  3. With the back of a knife scrape the cobs to get all of the "milk". Place in bowl with kernels.
  4. In a heavy skillet (9 to 10-inch works well and preferably cast iron) cook bacon until crisp. Remove cooked bacon from skillet and place on paper towels.
  5. Add all corn kernels to the bacon fat and cook over medium heat for 1 minute. Add water and sugar and stir continuously until mixture begins to thicken. (May take about 5 minutes.)
  6. Place cornstarch in a small bowl, and gradually stir in milk.
  7. Add cornstarch mixture to corn. Continue to cook until thickened.
  8. Stir in butter, both peppers, and salt to taste. Crumble bacon and sprinkle on top.
Recipe Notes

Corn varies greatly in sweetness. Start with 1 tablespoon of sugar, but if your corn is not very sweet you may want to add another half to full tablespoon.

Recipe slightly adapted from Miss Mary Bobo’s Boarding House Cookbook: A Celebration of Traditional Southern Dishes that Made Miss Mary Bobo’s an American Legend

Sharing this recipe with The Weekend Potluck.

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16 thoughts on “Country-Fried Skillet Corn

  1. Fried corn has been a family favorite for many years. I have never added bacon to mine but I am sure it would be good. With or without it makes a yummy dish with fried potatoes, sliced tomatoes and cucumbers and onion in vinegar. Totally country!!

  2. Thank you! So cool to see this recipe!! It was a family favorite at my house growing up. I was always the first to get a bowl of corn and it was always served with a slice of juicy tomato and hungry jack butter biscuits!!

  3. I love fresh corn this time of year! This looks like a delicious way to make it. Butter and bacon make everything better, so I can’t imagine this wouldn’t be great!

  4. The sweet corn is just now ready here in South Dakota, and I’m ready to eat it! I’ve made fried corn once, but it didn’t look nearly as creamy and delicious as yours does. I’ll have to try it again very soon!

  5. I am **so** with you on scraping corn off the cob. There is just something that is extra creamy about doing that, and I think it tastes fresher. I know that makes no sense πŸ™‚ maybe it is the addition of butter (oh, and bacon!!!), but it tastes so good. Pinned!

    1. I was introduced to this wonderful dish by my Oklahoman mother-in-law . I was a young bride (1960) & loved it. We always tried to serve it at Thanksgivng thru the years since, almost sixty yrs. Yum yum.

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