Golden sweet corn is sautéed in smoky bacon drippings with butter, tender onion, and a splash of cream for a side dish that’s simple, comforting, and oh-so Southern. This skillet southern fried corn recipe is ready in just 20 minutes and delivers the perfect balance of sweet and savory.
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I’ve been making fried corn for as long as I can remember, learning the technique from family meals in the South. As a lifelong home cook and self-taught baker, I love sharing recipes like this that connect tradition with modern, easy-to-follow steps. Learn more about me →
Before You Cook, Read This!
💬 Fresh corn is best – but if it’s out of season, frozen corn (not canned) works beautifully. Thaw and pat dry to avoid sogginess.
🔑 Don’t skip the bacon grease – if you don’t have any, crisp up two slices of bacon in the skillet first.
🍴 Cast iron or nonstick? Cast iron delivers the best caramelized bits, but use what you have.
Why You'll Love This Southern Fried Corn
- Packed with rich, buttery flavor.
- Ready in 20 minutes with just a few ingredients.
- Uses fresh or frozen corn.
- A classic, crowd-pleasing side for any meal.
Key Ingredients
- Corn – Fresh cut from the cob is traditional, but frozen corn works too.
- Bacon Drippings – Adds deep, smoky flavor.
- Butter – For richness and golden browning.
- Onion – Sweet yellow onion adds depth.
- Heavy Cream or Milk – Just a splash to make it creamy.
- Salt and Ground Black Pepper – To season it just right.
👉🏾 See the recipe card below for exact quantities and full instructions.
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📖 Recipe
Southern Fried Corn Recipe
Video
Equipment
- 1 cast iron or nonstick skillet
Ingredients
- 2 tablespoons bacon drippings (or use 2 slices of bacon)
- 2 tablespoons butter
- ½ cup sweet yellow onion, diced
- 4 cups fresh or frozen corn kernels (about 6 ears)
- ¼ cup heavy cream or whole milk
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- If using frozen corn, thaw completely and pat dry with paper towels to remove excess moisture.
- In a large skillet over medium heat, melt the 2 tablespoons bacon drippings and 2 tablespoons butter together.
- Add the ½ cup diced onion and sauté until softened and lightly golden, about 3–4 minutes.
- Stir in the 4 cups corn and cook, stirring occasionally, until the kernels are golden brown in spots and tender, about 8–10 minutes.
- Pour in the ¼ cup heavy cream and season with ½ teaspoon salt and ½ teaspoon black pepper. Cook for another 2–3 minutes until the mixture is creamy and warmed through.
- Remove from heat and serve hot. Enjoy!
Storage & Reheating
- Fridge: Store in an airtight container up to 3 days.
- Reheat: Warm in a skillet over medium heat or in the microwave.
Frequently Asked Questions
Not recommended, it can make the dish too watery, and it lacks the fresh flavor and texture.
Butter works, or a tablespoon of olive oil. But for that true Southern flavor, bacon grease is best.
Yes! It reheats well. Just don’t add the cream until you're ready to serve, for the best texture.
Swap butter for olive oil and cream for unsweetened oat or almond milk.
LaKita's Expert Tips
- Caramelization is key – let the corn sit undisturbed for 1–2 minutes at a time.
- Season in layers – taste after adding the cream and adjust as needed.
- Double batch for gatherings – it disappears fast!
More Southern Side Dish Favorites
- Collard Greens with Ham Hocks
- Hoe Cakes
- Southern Cornbread
- Southern Fried Cabbage
- Creamy Lima Beans
- Potato Salad
- Southern Baked Beans
Leave a comment below if you make it or tag @simplylakita on Instagram to show off your skillet corn!
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