ONE-SKILLET SOUTHERN FRIED CORN WITH BACON AND CREAM
This one-skillet Southern fried corn is rich, creamy, and packed with smoky bacon flavor. A comforting Southern side dish that's easy to make and perfect for family dinners, cookouts, and holiday tables.
Equipment
- Large cast-iron skillet or frying pan
- Wooden Spoon
- Knife and Cutting Board
- Paper towels
Ingredients
For the Fried Corn:
- 6 slices bacon, chopped
- 6 cups corn kernels (fresh, frozen, or canned)
- ½ cup yellow onion, finely diced
- 2 tablespoons butter
- ½ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnish:
- 2 tablespoons green onions, sliced
- 1 tablespoon fresh parsley, chopped
Instructions
Cook Bacon
- Cook chopped bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
Sauté Onion
- Add diced onion to the skillet and cook for 3–4 minutes until softened.
Cook Corn
- Add butter and corn kernels. Cook for 8–10 minutes, stirring occasionally, until corn is lightly golden.
Make Creamy Sauce
- Stir in heavy cream, garlic powder, salt, and black pepper. Simmer for 2–3 minutes until slightly thickened.
Finish & Serve
- Return bacon to the skillet, stir well, and serve hot with green onions or parsley if desired.
Notes
- Fresh Corn Best: Fresh summer corn provides the sweetest flavor, but frozen works well too.
- Southern Classic: A rich, comforting side dish for BBQs, holidays, and Sunday dinners.
- Extra Creamy: Add an extra splash of cream if you prefer a creamier texture.
- Make It Spicy: Stir in a pinch of cayenne pepper or diced jalapeños.
- Storage: Refrigerate leftovers for up to 3 days and reheat gently before serving.