Southern Fried Corn

Southern Fried Corn

How to Make the Best Southern Fried Corn


8 ears of corn

2 tablespoons bacon grease

4 tablespoons butter more if you need it

salt if you need it

1 to 2 tablespoons black pepper

splash of heavy cream


Cut the corn off the cob with a sharp knife.

Using the sharpest knife, cut down into the cob to get the milk of the corn.

Heat up the bacon grease and add two tablespoons of softened butter.

If you like the corn to be a bit caramelized, cook longer, stir less frequently.

If you like corn to be creamier, cook for about ten minutes, and at the end add the remaining two tablespoons butter.

At this point, you can add a splash of heavy cream if you want a creamier corn.

Add a little bit of salt, and a lot of black pepper.

Serve immediately.


Reserve cobs for making corn broth. Boil in water and reserve corn broth to add to soups, stews, casseroles.