Southern Fried Corn
Classic corn cut fresh off the cob fried in bacon drippings with garlic, onions, paprika, and Creole seasoning delivers the ultimate Southern comfort food. Then top it with bacon bits for a heavenly side dish! Pair it with grilled or fried meat, roasted veggies, and saucy dishes for a happy family!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5-6 ears corn ((any variety or color))
- 3-4 slices bacon, (chopped)
- 1-2 tablespoons (14-30g) unsalted butter
- ½ medium onion, (sliced)
- 2 teaspoons minced garlic
- 1-2 teaspoons Creole seasoning
- 1 teaspoon (5ml) Worcestershire sauce
- ½ teaspoon white pepper
- 1-2 teaspoons pepper flakes or more ((optional))
Instructions
- 1
Remove the husks and, using a sharp knife, cut the kernels off the cob from top to bottom and gather them with their juices in a large bowl or cake pan. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining ears of corn.
- 2
In a large skillet over medium heat, sauté bacon until brown and crispy. This may take 3-5 minutes. Set aside, reserving about ¼ of the bacon for garnish. The rest will be used when adding the onions.
- 3
Reserve 1-2 tablespoons of bacon drippings in the pan, and save the rest for another recipe.
- 4
Add butter to the pan. Followed by onions and garlic. Saute for 2-3 minutes. Be careful not to let it burn.
- 5
Next, add the corn, paprika, white pepper, Creole seasoning, and Worcestershire sauce. Add cream (if desired) and continue cooking for 7-10 minutes, depending on preference.
- 6
Adjust for seasoning with Creole seasoning, salt, and pepper flakes. Serve warm.