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    Home » Side Dishes

    Updated: Oct 16, 2024 · Published: Sep 1, 2023 · by Angela · This post may contain affiliate links · Leave a Comment

    Bacon Fried Corn

    Jump to Recipe

    This easy recipe for bacon fried corn is a Southern classic. Fresh corn off the cob is cooked in the skillet & seasoned for a sweet, salty, crispy, & tasty side dish no one can resist.

    Bacon Fried Corn Overhead of skillet with fried corn with bacon next to fresh parsley bunch.

    Why this Bacon Fried Corn Recipe is the Best: My old-fashioned cast iron skillet recipe has been passed down for generations. Summer corn never tasted better and all you need is 4 ingredients plus salt & pepper.

    This vegetable side dish goes with just about anything & is a favorite with Buttermilk Fried Chicken Tenders. Make sure you complete your Sunday Supper with a slice of my Easy 4-Ingredient Key Lime Pie. Ok, now we cook!

    Bacon Fried Corn Landscape image of lodge cast iron skillet with corn kernels fried in bacon grease topped with bacon & fresh parsley.

    Jump to:
    • Ingredients for Bacon Fried Corn
    • How to Make Fried Corn with Bacon
    • Substitutions & Variations
    • Top Tips
    • FAQ
    • What to Serve with Bacon Fried Corn
    • Bacon Fried Corn
    • More Southern Side Dish Recipes

    Ingredients for Bacon Fried Corn

    Like my recipe for CrockPot Chicken & Corn Soup, sweet corn is the star of this recipe. Common varieties found at grocery stores & farmer's markets include Silver Queen, Jubilee, & Butter & Sugar. The tender kernels are crisp, sweet, & juicy. They need minimal cooking & other ingredients to make them even better.

    Bacon Fried Corn Ingredients Labeled
    • Corn on the Cob - Use fresh off the cob for the best sweet flavor & both the kernels & "milk" will be used. Either white or yellow corn is fine.
    • Pork Bacon Slices - The drippings & crispy crumbled bacon ensure the traditional flavor & fried texture that makes this a comfort food classic.
    • Onion - sweet onion diced
    • Salt & Pepper - for seasoning.
    • Salted Butter - for richness & a bit of creaminess, a classic pairing with corn.

    No sugar or added flour for this recipe. Just whole fresh ingredients. See the recipe card for quantities.

    How to Make Fried Corn with Bacon

    Making this recipe is so easy and done in one pan. Cast iron is my go-to skillet when making anything Southern. Why? Well because that is how my grandma does it & why mess with perfection?

    Cast iron skillet fried corn takes only 20 minutes to make. Here are the steps to make this recipe for fried corn:

    1. Shuck & Remove the Kernels from the Cob
    2. Cook the Bacon in the Skillet
    3. Fry the Corn in the Bacon Grease

    1 - Shuck & Remove the Kernels from the Cob

    Begin by shucking the corn - removing the husks & silk from each cob. Next, comes cutting the kernels from the cob. Of course, I have to get on my step stool for this so I can be tall enough to work my way down each cob safely.

    Slicing kernels off the cob over a bundt pan.

    I recommend balancing each cob vertically in the center of a bundt pan. The kernels will fall into the pan as you slice downwards with a sharp chef's knife.

    Reserve the cobs to use later. The creamy "corn milk" sets this recipe over the top with maximum sweet corn flavor.

    2 - Cook the Bacon in the Skillet

    I recommend using a 10-12" cast iron skillet for this recipe. Cast iron will maintain a high heat that is evenly distributed.

    Make sure you have one at least this size so the corn & bacon can spread out in the pan. This allows the kernels to crisp up in the bacon fat in as much of a single layer as possible - don't overcrowd the pan.

    Diced up bacon on a cutting board.

    Dice the raw bacon into small pieces.

    Bacon fried up in the pan.

    In the skillet on medium heat, cook the bacon until it reaches your preferred level of crispiness. (about 5-7 minutes) We love it extra crispy!

    Hint: Use an inexpensive splatter screen to protect yourself & clothes from splattering bacon grease.

    Once the bacon is cooked, remove it from the pan. Place the bacon bits in a bowl or on a plate lined with a paper towel. Do NOT drain or remove the bacon grease from the pan.

    3 - Fry the Corn in the Bacon Grease

    Once the bacon is removed, time to start pan-frying the corn in the bacon fat. The pan & the drippings will be hot so be careful.

    Stirring corn in the skillet next to bacon cooked in a paper towel lined bowl.

    Keep the pan on medium heat & slowly add the corn kernels. Stir to coat the corn in the bacon drippings. Cook for 5 minutes.

    Adding seasonings & onion to the pan.

    Add the diced onion & cook for 3 minutes. Once it starts to soften, add the salt and pepper. Stir to combine and cook for 2 minutes. Reduce the heat to low.

    Scraping corn cobs without the kernels with the backend of chefs knife over a pan.

    Now is the time to use the remaining corn cobs. Using the back of the chef's knife scrape down the cobs directly over the skillet. Removing the corn milk ensures you use every sweet drop of the sweet cob. Stir and continue to fry the corn for 2-3 minutes.

    Turn the heat off & add the butter. Stir so melt the butter & let it coat the corn. Sprinkle the cooked bacon bits back in with corn. Stir to reheat the bacon in the hot pan - it will stay crispy by adding it here at the end.

    Bacon Fried Corn Ready in the skillet without fresh parsley.

    Turn the heat off & season with additional salt & pepper to taste. The corn should be still crisp, slightly crunchy, & taste fresh - not mushy, soggy, or overcooked.

    Top with fresh parsley, more butter, or any of your favorite accompaniments to eat with corn. Serve immediately while warm.

    Bacon Fried Corn Cast Iron skillet for traditional Southern homemade recipe.

    Substitutions & Variations

    Here are some great recipe variations & ingredient substitutions that can be made. These may help you enjoy this recipe even with dietary, health, or personal nutritional preferences. 

    Substitutions

    • Fresh Corn on the Cob - Instead of removing fresh corn from the cob, use canned corn (drained).
    • Vegetarian/Vegan - Instead of bacon & butter, use vegan bacon which is very lean so replace the regular butter with 3 tablespoons of margarine or plant-based butter.

    This corn recipe is already gluten-free, no adjustments are needed. Unlike other recipes that call for a roux to thicken it, like my recipe for Slow Cooker Creamed Corn, are both made without flour.

    Variations

    • Spicy - add ¼ teaspoon of chili pepper flakes while cooking the corn.
    • Creamy - add a splash of cream at the end for a creamed corn & bacon version.
    • Southwestern - add diced jalapenos or green chiles to the skillet along with the corn.
    Bacon fried corn in a cast iron skillet.

    Top Tips

    All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.

    • Use fresh corn & cut it from the cob (save the cobs to scrape the corn cream/milk too).
    • Balance the cobs over the middle of a bundt pan to catch the kernels.
    • Don't overcrowd the skillet.
    • Use a splatter screen to protect you and your clothes from bacon grease.
    • Do not drain or remove the bacon drippings from the pan.
    • Season to taste & enjoy immediately.

    FAQ

    Can I use bacon drippings instead of slices?

    The flavor from the bits of bacon & the creaminess from the grease is what makes this fried corn recipe a staple in the South. However, if you want to make it without bacon but have dripping saved in your fridge, go for it!

    This fried corn recipe can be made with just the bacon drippings and not pieces of bacon. I have scooped out solid bacon fat leftovers & used it to fry corn in the skillet. I mean any form of bacon is amazing if you ask me.

    What makes this a Southern fried corn recipe?

    May Southerners cook in a cast iron skillet & this recipe tastes best that way too. Bacon grease is also a staple in Southern cooking. So since the corn is skillet-cooked in bacon fat - it is 100% a Southern recipe!

    Jar of solid leftover bacon drippings.
    Skillet corn cooked in bacon.

    What to Serve with Bacon Fried Corn

    These are my favorite dishes to serve with fresh corn fried in bacon:

    • Plated thick pork chops cooked in the air fryer.
      Air Fryer Pork Chops (no breading)
    • plated crispy brown fish fillets with ranch dipping sauce
      Air Fryer Frozen Breaded Fish
    • Smoked Pulled Pork Shoulder (pork butt) Featured Pulled Pork with BBQ sauce on a bun plated with chips
      Smoked Pulled Pork Shoulder (pork butt)
    • Cast Iron Chicken Breast cooked and Sliced in the pan.
      Cast Iron Chicken Breast
    Southern cooked Bacon Fried Corn ready in a cast iron skillet.

    Bacon Fried Corn

    Angela
    This easy recipe for bacon fried corn is a Southern classic. Fresh corn off the cob is cooked in the skillet & seasoned for a sweet, salty, & tasty side dish no one can resist. The kernels are cooked in bacon drippings with onion until tender & crisp. It only takes 20 minutes & 4 ingredients to pan-fry this vegetable into your new favorite summer comfort food.
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 227 kcal

    Equipment

    • cast iron skillet

    Ingredients
      

    • 4 slices bacon diced into small pieces
    • 4 ears fresh corn on the cob about 6 cups of kernels
    • ½ cup onion minced
    • 2 tablespoons butter
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    Prevent your screen from going dark

    Instructions
     

    • Begin by shucking the corn. Remove the husks and silk from the ears of corn. Next, using a sharp chef's knife remove the kernels from the cob. I like to stand the cobs up horizontally on the center of a bundt pan and let the kernels fall into the pan (see the image in the post above).
      Important - Save the cobs, they will be used later.
      4 ears fresh corn on the cob
    • Dice the bacon into small pieces.
      Over medium heat, cook the diced bacon in a large cast iron skillet. Cook until crispy, about 5-7 minutes. Using tongs remove the pieces and set them on a plate lined with paper towels.
      DO NOT DRAIN OR REMOVE THE BACON GREASE!
      4 slices bacon
    • Carefully, add the corn to the bacon drippings and stir to coat all the pieces. Cook for 5 minutes.
    • Add the minced onion and stir to combine. Continue to cook for 3 minutes. Once the onion starts to soften, add salt & pepper. Stir to combine. The fried corn will be ready when the onions are soft & translucent plus the corn is tender but still crisp.
      ½ cup onion, ¼ teaspoon salt, ⅛ teaspoon black pepper
    • Now is the time to add the corn milk from the reserved cobs. Using the back/dull side of the knife scrape it down after the kernels are removed to extract all that juicy goodness. Stir and cook for 2-3 more minutes.
      How to know it is done? - think al dente like pasta - soft but with a bit of a snap or bite to it - don't overcook it or it will be soggy and not that crunchy fried corn texture that is soooo good!
    • Add the butter to the pan and stir. Turn off the heat and let the butter melt & get all the kernels buttery. Sprinkle the bacon back in and stir so it will heat up a bit without making it soggy.
      2 tablespoons butter
    • Season to taste with additional salt & pepper if desired. Serve immediately.
    • Store leftovers in a container in the refrigerator for up to 3 days.

    Notes

    STORING & REHEATING:
    Store leftovers in the refrigerator for up to 3 days. To reheat, add to a skillet over medium-high heat and cook for 3 minutes - add a teaspoon of bacon grease if you have it. Top with a pat of butter at the end to bring back some of the creamy texture. Enjoy!

    Nutrition

    Calories: 227kcalCarbohydrates: 19gProtein: 6gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 30mgSodium: 350mgPotassium: 318mgFiber: 2gSugar: 6gVitamin A: 352IUVitamin C: 8mgCalcium: 10mgIron: 1mg
    Keyword comfort food, easy, fall, quick, simple, southern, summer, vegetable
    Tried this recipe?Let us know how it was!

    More Southern Side Dish Recipes

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    Angela the short order cook on a step stool reaching into the top kitchen cupboard.

    Hi, I'm Angela I’m Angela, a petite mom that loves to cook, eat, drink, & explore all things food. As a former personal chef & caterer, I specialize in family recipes that taste great & are easy to make. I rely on my trusty stool every day to create & test recipes I know you will love.

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