One-Skillet Fried Corn Recipe

Fried corn is a Southern skillet side made by cooking corn kernels in butter and bacon drippings until the edges caramelize. It’s not deep-fried, despite the name, and it’s really one of those simple recipes that tastes as if it took you hours to make (but it’s really only 20 minutes!). My version adds onion, bell pepper, garlic, and crumbled bacon, cooks in one skillet, and works with fresh, frozen, or well-drained canned corn.

Prep Time10

Cook Time15

Total Time25

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Keyword: fried corn recipe

Method: Stovetop

Servings: servings

Author: Ashley McCrary

Ingredients

3 15-ounce cans sweet corn, drained or 6-7 fresh ears of corn
1 tablespoon butter
1 tablespoon bacon grease optional, for extra flavor
½ cup diced sweet onion
½ cup diced green bell pepper
2 cloves garlic minced
½ cup sliced green onions plus more for garnish
½ teaspoon paprika
½ teaspoon kosher salt plus more to taste
¼ teaspoon black pepper
6 slices bacon cooked and crumbled (sub turkey bacon)

Instructions

Heat the butter and bacon grease (if using) in a large skillet over medium heat. Add the onion and bell pepper and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
Add the corn, paprika, salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the corn is heated through and begins to caramelize in spots.
Stir in the green onions and bacon, reserving a little of each for garnish if desired. Taste and adjust the seasoning. Serve warm, topped with the remaining bacon and green onions.

Notes

Let the vegetables soften first. Giving the onion and bell pepper a few extra minutes before adding the garlic creates a sweeter, more flavorful base.
Give the corn room to brown. Spread the corn into an even layer and let it sit in the skillet briefly between stirs so more kernels can develop lightly caramelized spots.
Taste before adding more salt. Bacon, bacon grease, and canned corn can all add sodium, so wait until the end to adjust the seasoning.
Don't expect every kernel to brown. The goal is lightly caramelized spots throughout the skillet, not uniformly browned corn.
Save a little bacon and green onion for the top. It adds fresh flavor, a little crunch, and makes the finished dish look even better.
Serve this fried corn with my air fryer buffalo pork chops. The smoky, savory corn pairs perfectly with the bold buffalo flavor.
Fridge: Let the corn cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat the corn in a skillet over medium-low heat until heated through. Add a small pat of butter if it seems dry. You can also microwave individual portions, though the corn will be a little softer.
Make ahead: Cook and crumble the bacon and chop the onion, bell pepper, garlic, and green onions ahead of time. Store everything separately in the fridge until you're ready to cook.
Freezing: I prefer refrigerating this recipe instead of freezing it since the onion and bell pepper stay firmer and the overall texture is better.

Nutrition