Southern Fried Corn makes a simple, classic southern side dish. Made of corn, milk, butter, and bacon, this fried corn recipe is one you’ll love.
Okay y’all, I’m about to share with you a recipe that with one single bite elicits immediate groans and mmm’s from those who taste it. There really are no two ways about it, Southern Fried Corn is beyond delicious.
Growing up, I remember my Uncle James would have field after field of corn growing during the summer. It seemed like it took him forever on his big tractor plowing the fields and then coming back throw planting the corn for his crop. My Daddy on the other hand only had a small garden area behind our house that was dedicated to his corn. Instead of a huge tractor and hours of time, Daddy would simply plow his garden spot, walk the row with a long wooden stick making a hole every few steps, and then dropping the kernel of corn into the hole he’d prepared. My job was to follow behind him to push the dirt back over the hole.
Baby stalks would seemingly jump out of the ground and Daddy would start his annual work of keeping the deer and rabbits out of his garden. Each year brought a different solution he’d heard about and each year we’d still lose a few plants to the animals. He and my uncle would conspire over the latest tricks that were working for them.
Throughout the hot days of the summer, they would tweak this or that and then their beautiful corn would begin to tassle and be ready for the picking. Numerous corn dishes would ensue from corn casserole, roasted corn, creamed corn, and my favorite – fried corn.
This year, we attempted to grow corn but we didn’t have all of the tricks up our sleeves that Daddy and Uncle James must have had when we were growing up. The deer happily grazed each evening on our beautiful corn just as the stalks were about knee high. But, thankfully, our local farmer’s market has kept gorgeous corn this summer and I haven’t missed harvesting those rows one bit.
Here’s how I make my Southern Fried Corn.
Cut your bacon into bite sized pieces or smaller.
Cook in a frying pan or skillet until nice and browned.
Now, take your corn and clean it.
With a small, sharp paring knife, cut all of your corn off of the cob.
Then with the back of the knife, scrape out all of the milk into your frying pan.
Add your salt, pepper, and sugar.
And pour in your milk.
Cook over medium to low heat, being sure to stand close by and stir often.
You don’t want to scorch your corn.
At the very end of cooking, stir in a tablespoon of butter and cook about one more minute.
Cook until reduced and your corn is tender and then be ready to watch it be gone in a flash.
Did you have a garden this year? How did it do for ya?