Skillet Fried Corn

Skillet Fried Corn is a timeless Southern side dish that transforms simple fresh corn into a buttery, golden delight. Cooked in a hot skillet with butter—and sometimes bacon drippings—it caramelizes slightly and draws out the natural sweetness of the corn. Whether served with grilled meats, barbecue, or as part of a holiday spread, this dish brings rich, rustic flavor to the table.

Why You’ll Love This Recipe

• Uses fresh, simple ingredients with big flavor
• Sweet, buttery, and slightly caramelized corn in every bite
• Ready in less than 30 minutes
• Perfect for any season, especially summer
• Easy to customize with add-ins like onions or peppers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh corn on the cob (kernels cut off and “milk” scraped from the cob)
• Butter
• Bacon drippings (optional, for extra flavor)
• Salt
• Black pepper

Optional:

• Diced onion or bell pepper
• Sugar (for extra sweetness)
• Chopped fresh herbs like parsley or thyme

Directions

1. Cut the kernels off the cobs into a bowl. Then use the back of your knife to scrape the cobs and release the corn “milk” into the same bowl.
2. In a large cast iron skillet, melt butter (and bacon drippings if using) over medium heat.
3. Add the corn and its juices. Season with salt and pepper.
4. Cook on medium to medium-low heat, stirring frequently, for 20–25 minutes, or until corn is golden and tender.
5. Taste and adjust seasoning. Serve hot with extra butter if desired.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Add diced onions or bell peppers at the beginning for extra texture and flavor
• Stir in a splash of heavy cream for a creamier consistency
• Add a pinch of cayenne or red pepper flakes for heat
• Toss in some cooked, crumbled bacon before serving
• Sprinkle with grated cheese (like cheddar or Parmesan) just before serving

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a skillet over medium heat with a small amount of butter, or microwave in short intervals until heated through.

FAQs

Can I use frozen or canned corn?

Yes, but fresh corn offers the best flavor. If using frozen, thaw and drain well. If using canned, drain thoroughly.

What is the corn “milk” and why use it?

It’s the starchy liquid scraped from the cob that adds creaminess and depth to the dish.

Can I make this vegetarian?

Yes, just omit the bacon drippings and use all butter or a plant-based substitute.

What’s the best skillet to use?

Cast iron is ideal for even heat and caramelization, but any heavy-bottomed skillet will work.

Can I prep the corn in advance?

Yes, you can cut and scrape the corn up to a day ahead and store it covered in the fridge.

Is sugar necessary in this recipe?

Only if you like your corn a bit sweeter. It’s optional and based on taste.

Can I add garlic or other aromatics?

Absolutely—try minced garlic, shallots, or green onions for variation.

What main dishes pair well with skillet corn?

Great with grilled chicken, steak, fried catfish, barbecue, or as part of a vegetarian meal.

Can I freeze the leftovers?

Yes, freeze in an airtight container for up to 1 month. Thaw and reheat before serving.

How can I make this dish richer?

Use more butter or stir in a touch of cream or cheese before serving.

Conclusion

Skillet Fried Corn is a Southern classic that highlights the sweet, juicy flavor of fresh corn. Cooked slowly in butter with simple seasoning, it’s a nostalgic and comforting side that pairs beautifully with a wide variety of meals. Try it once, and it may just become a staple in your kitchen.

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