Fried Corn – Southern-Style
Fried Corn is a staple in the South, but the name is misleading. Fried Corn is really fresh corn that is sautéed in bacon fat. This recipe for Fried Corn also includes onion and sweet bell pepper; it’s simple and simply delicious.
For those of you who have followed me for a while, you know that we’ve been undergoing some pretty extensive renovations around the Saucy household. My kitchen renovation was completed in early September, but other exterior renovations which began in June are still ongoing (and almost complete).
One of our very best friends (and husband of one of The Blount County Girls I write about), Jack, has been doing most of the work. Since Jack is here so much, we talk about food. We talk about food a lot. You see, Jack is a pretty darned good cook and he was raised eating pretty darned good food, so Jack knows food.
In addition to that, one of Jack’s first jobs was as a butcher; Jack also knows meat. I can’t tell you how much I’ve learned from our conversations about food over the years. He is the person responsible for Southern-Style Mustard Potato Salad. So, when Jack talks about food, I listen.
Not too long ago, Jack asked me if I’d ever eaten Fried Corn. Well, of course I have! But I realized I’d never published my version. It is just such a simple dish, it is one I take for granted that everyone already knows about.
If you have never tried Fried Corn, you must! And you can use either fresh or frozen kernels…so no excuses about not wanting to cut corn from a cob!
P~
- 5 slices thick cut bacon, diced and crisped in a skillet
- ½ cup diced onion
- ½ cup diced sweet bell pepper
- 4 ears fresh corn, silks removed, cut off cob (about 2 cups - you can use frozen-thawed corn)
- ground black pepper
- In a large skillet (cast iron is preferable), over medium heat, crisp the diced bacon pieces.
- Once crisped, remove the bacon bits from the pan, and set aside to drain on paper towel, leaving the bacon fat in the skillet.
- Reduce the heat to low.
- Add the onions and peppers and saute for about 4 minutes.
- Once the onions and peppers have softened, add the corn.
- Stir to combine and continue to cook for about 5 minutes.
- Add ground black pepper, to taste (test for the saltiness of the bacon before adding any to the corn).
- Add the crisped bacon back to the corn and serve immediately.
This looks so good! Also: This could have been a five ingredient Friday dish! 😉
I know…I thought of that after I posted it. Oh, well….P~
That corn looks wonderful. Will try it tomorrow. Have a great Thanksgiving.
Diane, thanks! Can’t wait to hear how you like it! You have a happy Thanksgiving, too! P~
What is the green stuff?
Green bell pepper. I used red and green.
Can I use canned corn instead?
Yes. Kernel corn, not creamed corn. P~