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Country-Fried Skillet Corn with bacon.
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5 from 1 vote

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 160kcal
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


  • Use a sharp knife to cut off the tips of the kernels (cut about halfway down the kernel.)
  • Then cut the bottom part of the kernels off. Place all corn kernels in a large bowl.
  • With the back of a knife scrape the cobs to get all of the "milk". Place in bowl with kernels.
  • 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.
  • 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.)
  • Place cornstarch in a small bowl, and gradually stir in milk.
  • Add cornstarch mixture to corn. Continue to cook until thickened.
  • Stir in butter, both peppers, and salt to taste. Crumble bacon and sprinkle on top.


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.


Calories: 160kcal