Country-Fried Skillet Corn with bacon.

Country-Fried Corn

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

Course Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5
Calories 160 kcal
Author Christin Mahrlig


  • 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


  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.

Nutrition Facts
Country-Fried Corn
Amount Per Serving
Calories 160
* Percent Daily Values are based on a 2000 calorie diet.