Fresh Fried Corn (Shucking, Silking, Cooking, and Freezing)
As an Amazon Associate I earn from qualifying purchases.
An easy but nonetheless scrumptious Southern side dish, learn how to make buttery fresh fried corn from start to finish.
Lay out a table with every dish imaginable, absolutely everything under the sun, and if there is fresh fried corn on that table, you’ll know where to find me.
There is nothing in this world like the flavor of fresh corn, shucked and cut off the cob and cooked up in a skillet. No matter how hard companies may try (and I do appreciate their efforts), no frozen corn kernels or canned corn can even come close. The taste is night and day, as if it were two different vegetables entirely.
When we were little, shucking corn was a family affair. Mama would put a few buckets on the front porch and we’d each get our own brush and then everyone would set to work. We’d shuck a few bushels (at least) and she’d set to cutting it off the cob and cooking it up for everyone. I remember being able to have all the corn we wanted at dinner but it seems now that I’m grown and have my own family, I can never have such bounty. No matter how much I make, we always want more.
Today I’m going to talk you through how I make my fresh fried corn recipe from start to finish. We’re going to shuck them together and cook them together. It’s a Southern Plate family affair! My Southern fried corn is so simple but so good. All you need is margarine, salt and pepper, and a skillet. I’ve included some serving suggestions below because this side dish goes perfectly with so many Southern dishes.
Alright, grab your corn on a cob and let’s go!
Recipe Ingredients
- Fresh corn
- A stiff brush (a dish brush works fine)
- Margarine or unsalted butter
- Salt
- Black pepper
- Bacon grease
- Water
How to Make Fresh Fried Corn
Shucking the corn
First, peel back the husks on your ear of corn.
Like so.
Remove what silks you can with your hand.
Then take hold of all of the husks at the base and…
Break it off.
If kids are watching, you should make a big GRRR sound when you do this and act like you are straining really hard. It will impress them, honest.
Here is our almost ready ear of corn. There are a few silks left on it that we need to get at though.
Silking the corn
If you take your stiff brush and just brush against the directions of the silks, that should do the trick. You may have to grab a few and pull them off.
If a few end up in your corn, the world won’t end. In fact, you won’t really notice because once you taste this, I doubt you’ll find time to draw breath again until you are done devouring as much as you can possibly fit onto your plate. But maybe that’s just me. 🙂
Here is our corn. It wants to be cooked. It wants us to eat it. And it wants to make us happy.
Good corn.
I am using eight ears and it was enough for four of us to have generous helpings. However, I could have used 16 ears and we would have eaten all of that, too. I know I keep going on and on about that but I’m stressing a point here.
Did I mention how much I love fresh fried corn?
Cut away the corn
Take each ear and stand it up like so. Run your knife blade down the side to cut the kernels off.
HOWEVER, you don’t want to cut them off right at the ear, you want to leave a bit of the kernel bottom on the ear for the scrapings. The scrapings are what is going to give our fried corn its body. So basically, try to cut about 3/4 of the kernel off but leave the rest.
Mama likes to place her ear of corn in the center of an angel food cake pan and then cut the kernels off and scrape it. The center of the pan helps hold the ear and the kernels and scrapings fall right into the pan below. I would do this if I ever actually used an angel food cake pan enough that I didn’t have to go hunt it down when I wanted to shuck corn. Angel food pan = tube pan.
Kernels cut off, ready to scrape!
See how all of the little holes in the cob are filled? In the next picture, you’ll know what I’m talking about better.
Take the blade of your knife and scrape down the corn cob. See how the holes are empty now?
We’ve gotten all of that good pulp out of there.
If you have stuff all over your hands as I do, you’ve done well!
Here is our corn all ready to go!
I know this smells good but you don’t want to eat it now. This is due to reasons that I do not feel the need to document on a food blog. Trust me on this.
Cook
Corn
First.
Cooking the fresh fried corn
Now, in a large skillet, put about two tablespoons of butter or margarine and a tablespoon or so of bacon drippings.
Add your corn and about a 1/2 cup of water.
How much water you end up needing is really dependent on your corn. Some corn will be starchier and need more, some corn will be thin and actually need thickening. For my corn here, I actually ended up needing a cup of water. If your corn ends up looking a little thin, you can stir in a tablespoon of corn starch or flour in with two or three tablespoons of water (mix it up pretty well) and then add that to your corn.
Salt and pepper to taste.
This is always a very personal thing. I am using about 1/2 tsp of pepper but if you prefer more peppery corn, by all means, add more!
I added about 1/2 tsp of salt too. These are good starting points but most people add more.
In general, if you are preparing a meal for guests you should always under-season and then allow them to season their food to their personal taste.
Bring that to a bit of a boil and then lower the temperature of the stove eye to allow it to just simmer.
Stir it often and cook for about 30 minutes.
Yum, YUM, YUM!!
I could just dive into a vat of this, I swear.
Storage
- Store the cooked corn leftovers in an airtight container in the fridge for up to 5 days. Quickly reheat in the microwave or on the stovetop.
- If you want to freeze for later, just cook about halfway through and then cool and place in freezer bags or containers and label. Thaw when ready to use and cook for half an hour just as described above. It will last up to 8 months in the freezer.
Recipe Notes
- Here are some variations on this fresh fried corn recipe:
- Add 1/2 a yellow onion (finely chopped) and 1/2 a bell pepper (finely chopped) to the skillet 2 minutes before you add the corn.
- For heat, add a finely chopped jalapeno or chipotle pepper. Another option is to sprinkle the dish with a dash of cayenne pepper or crushed red pepper flakes.
- For added flavor, sprinkle your corn with some Cajun or Creole seasoning (I love Tony Chachere’s).
- Before serving, sprinkle with freshly chopped parsley, basil, green onion, or chives.
- For extra sweetness, add a spoonful of granulated sugar (adjust according to taste).
- Enhance the bacon flavor and add cooked and crumbled bacon bits to your skillet fried corn.
Recipe FAQs
What do you serve with fresh fried corn?
This is a versatile Southern side dish, so you can serve it with so many main meals:
- Burgers (check out my meatloaf burgers).
- Pulled pork
- Pork chops with velvet cream sauce
- Southern fried chicken
- Grilled chicken tenders
- Crockpot beef ribs
- Southern fried catfish
Can you use frozen corn or canned corn instead?
While this recipe definitely tastes best with fresh corn, you can use frozen corn or canned corn if you’re in a pinch. Just make sure it’s thawed, well-drained, and patted dry before adding it to the skillet. You may also need to adjust seasonings according to taste.
You may also want to check out these corn recipes:
Superfast Corn Succotash Recipe
Ingredients
- 8 fresh ears of corn
- margarine or unsalted butter
- salt and pepper
- water
- bacon grease
Instructions
- Shuck and remove silks from the corn. Cut kernels off the cob with a sharp knife, leaving about 1/4 of the kernel. Scrape cobs clean with the blade of the knife.8 fresh ears of corn
- Place about 3 tablespoons of butter and a tablespoon or so of bacon grease in a skillet. Add corn and corn pulp. Season to taste with salt and pepper. Add 1/2 cup of water (more if needed).margarine or unsalted butter, salt and pepper, water, bacon grease
- Bring to a slight boil, stirring constantly. Reduce heat to simmer and continue cooking and stirring for about 30 minutes.
- If you are wanting to freeze for later, just cook about halfway through and then cool and place in freezer bags or containers and label. Thaw when ready to use and cook for half an hour just as described above.
Nutrition
I was just telling my FarmMan this morning that it won’t be but about 2 more months and we should have corn and vegetables from the garden to “put up” again.
You are so right, there is not comparing home grown corn to bought can corn.
I remember all too well those days under the big ole oak tree where we were set up like an assembly line with buckets, water, brushes, and corn. Everybody from Grandma to the littlest youngun was waiting for there assigned corn job.
Corn juice was flying everywhere and on everybody when Mama cut the corn off at lightin speed with the big oak handled butcher knife that Daddy had made.
And yes, we did taste that fresh cut off corn when the grown folks wasn’t looking. You can guess the results of that. Running to the outhouse would give away who snacked on the fresh corn.
These memories were from nearly 50 years ago and I wouldn’t trade them for anything.
Love the pictures of the kitties and the new home.
Have a great day.
Pam
This comment made me LAUGH!! I had to call Mama soon as I read it and read it to her, so we were both laughing on the phone!
You know, I just love your blog. I go there and daydream on a regular basis. Thank you so much for writing it!
Gratefully,
Christy
Hey S, I’m a little further west of you and my Southern accent is not as strong as my Alabama relatives either! As a military community, it’s enough of a melting pot here that you do deal with people from all parts of the country and a lot of my teachers didn’t have accents or not very heavy ones at least. I got teased a lot for pronouncing things differently when I went to visit relatives.
Good timing on the corn recipe. I got four ears at Winn Dixie last week and haven’t gotten around to cooking them yet. If they are still good, I’ll try them this way!
Glad you’re getting settled in, Christy! Moves are no fun, but it sure is nice when everything is in place and you love where you’re at!
We’re right by Redstone Arsenal so if you ever end up this way (don’t know if y’all are military or just live near a base!) give me a holler!
This area of Alabama is a real melting pot, as well. You know your town has grown leaps and bounds when you are in the place you were born and get asked where you are from because of your accent!
You know, my first job was at Winn Dixie! I was a cashier there. I’ll never forget, one day my kindergarten teacher came in. I was sixteen at the time and had not seen her since kindergarten and she recognized me! “Christy? Is that you?” I was so stunned to see her and then for her to know me!
Wow, another tangent….
Gratefully,
Christy
Mine, too! We actually had to wear uniforms and nurse shoes! It was awful! I don’t know of any other grocery store, even then (mid-80s), where you had to wear full uniforms and white leather shoes! I was so glad to leave that job! I’m not good with the general public!
Nope, we aren’t military- second generation. Our fathers were which is how we both wound up here.
Hey Sonya, love that name. My moms name and my middle name!! Where a bit west of me are you, Navarre, Gulf Breeze, Pensacola?
It’s a small world on Christy’s blog lately!
I am in Pensacola. I work at the beach and drive through Gulf Breeze, *Proper*, mind you- (love that distinction!) every weekday.
I’ve often thought it might be fun to have a Southern Plate meet up with people in the same area.
That would be a hoot to do! I’m in if planned! I’m headed to the beach tomorrow with the kids and maybe fish a bit on the pier (okaloosa island pier).
Wow! Regional Southern Plate meetups! Do I have that many readers? HOW COOL!
If anyone ever does that, I’d love to know about it ahead of time so I can come up with something to do for y’all!!!
Gratefully,
Me, who is hungry right now and trying to think of something good to eat. 🙂
I’m pretty sure I’ve seen at least a half dozen comments from people mentioning that they were in my area. If I’ve seen that many, there must be even more! I just don’t know how to find them all at once. If Facebook groups were more active, that would be a way, but not everyone is on there and their groups are not so good about notifying members when there’s a new topic.
Of course, I’d probably get shy about hanging out with people I don’t know face to face. It’s easier online!
Fried Corn…YUMM
I always dice an onion and saute that in the bacon drippings before adding the corn…then the corn and OH MAN>
I remember as a kid my yankee relatives would come and visit and take six packs of piggly wiggly brand cola home as souvenirs to their friends. They thought it was a HOOT.
When we lived in VA the last few years they have a grocery store chain called FARM FRESH. Like many grocery stores they had a brand too called Farm Fresh.
We sent a few boxes of FARM FRESH DIAPERS to my yankee family…they LOVED it and thought we had them specially made as a joke!
I love my south. I miss my south…esp since we’re in Washington State now. I have to get my grits by the case when I visit my family! OH the humanity!!! I can’t even get Texas Pete here, that’s going on my list for the visit in July
I lived in Milton fL otherwise known as L.A. (lower alabama) for all practical purposes.
abby
That is SO FUNNY about the diapers! LOL
Your corn sounds heavenly, too!! I love onions! LOVE LOVE LOVE!!
You GOTTA Try these grits they still grind with the stone mill in Tennessee. Falls Mill is the name of the place. They ship grits, too. Expensive but OH WOW, grits like they were meant to be! Fresh ground by a water driven mill!!
Can’t get Texas Pete????? Oh wow…are they not even civilized there??!?!? (kidding!)
I want to do a yankee outreach program one of these days, I’ll put you on my list of benefactors! lol
Gratefully,
Christy
Abby,
I can’t believe I found someone else from Milton, FL on this site. I live in Huntsville, AL now, not far from Madison. LOVE this site and Christy’s recipes. I love to cook and was raised right (using bacon grease.) The firt time my sister-in-law visited my husband and me after we were married, she asked, “Do you use that dirty grease in everything you cook?” (Gotta know their family is from N.Y.!) One of the ladies in the law office I worked in was from Pennsylvania and was married to a southerner. She was always asking me how to make different dishes. One day she wanted to make boiled peanuts and asked, “First, I have to know — do you use bacon grease in them?”
I keep my bacon grease in a heavy mug, just like my mama did.
Aunt Charley
I’m a TN girl and I’ve always called the burners “eyes” also. 🙂
It never would have occured to me to call them anything different either.
LOL!
I’m glad I’m not alone!!!!
I was like…umm, what else would they be?
I have no clue!
Hey! I too am from Alabama, the capitol of that great state. I moved to Florida or as we call it where I’m located LA (lower Alabama). I too used to call them eyes, and hadn’t a clue that they were called anything else, until…..I bought a new house and I was telling my co-worker about my new stove that is a glass top and said somthing about the eyss, he asked me what the hayell- I was talking about. That very day I learned to call them burners, as not to embarass myself anymore. Living in a tourist town a wonderful Destionation, get the hint there!? I live and work around people from all areas of the country and have learned so many things, even living here I have lost most of my southern drawl, but I still am proud to be southern and love this site! I get my daily back home Bama fix daily by visitn’ this site when I can’t go home for a bit. Keep up the good work for all us who can’t be back in Alabama the Beautiful.
Girrrrrrrl, you are in my favorite place on earth. Holler at me anytime you need a Bama fix and I’ll need you to hum its a small world to keep me dancing when things get hairy! lol
thank you for reading and for your kindness! Alabama really Is beautiful, isn’t it?
~sighs contentedly~
I just thought I’d tell ya, I’ve only lived in florida for 7 years, my hubby is a local, but lived in Alabama with me for years before I wanted to move here. I love my Alabama, born, raised in Montgomery (OMG has it changed, could it get any worse)moved 20 minutes north of Montgomery when I married, m and had both my children there. My family still lives there and I visit often. I miss most when my family calls says they are getting snow (not often but does happen). I love Destin, the school systems here are great, I have a great job, and my children are thriving here also, but I miss the closeness of my family and friends and those souther football games (Waaaaaaaaaaar Eagle, HEY!) Thanks for the recipes, I made the M&M bars the other night and my family loved them, making the pecan pie muffins tonight!! When you come for a visit, holla’ at me, I know the good boats to fish on and cheap, free and other cool places to go when on vacation and places not cool for the kiddos and anything else you need to know that a local would know. I read every day so holla, girl!
Ooooh I love M &M bars and pecan pie muffins!!! Destin is our beach of choice whenever we go so I’ll definitely holler at you if we make our way there! Its so much less populated than Panama city and such!
I bet you have a gorgeous view!!!!
My mamaw used to make the best fried corn. We ate it on biscuits. YUM!!! Sometimes that would be supper at her house. Just corn and biscuits, sliced tomatoes and sweet tea. I sure do miss those kinds of meals.
Oh LAWD, you just made my mouth drop open with longing!!! Bless your mamaw, she was one smart lady!
Hey. this is Blair’s mom from Brookhill. I wanted to thank you for putting my fruit from Teacher Appreciation in a bowl of ice last week. Sorry I had to leave to get to the Middle School for another dropoff. I didn’t realize that you were moving to another city. Madison! I will miss you and Brady. (Katy, too) I hate you’re leaving Brookhill. We will miss you and your talented and crafty self! I’ll miss you and your “lost my sanity” on your van. Ha. We’ll still keep in touch through “Southern Plate”!!!!Bye old neighbor. See you at Field Day on Friday and AR Day and all of those other days that are so crammed in the last two weeks! Yikes. I need some chocolate! And a diet coke!
Kim Hays
It’s killing me to even think about all of the people I am leaving. I told Ricky that he and Katy are going to do just fine but its going to be a big adjustment for me and Brady. Brady seems to be doing great though and he is such a social kid, I think he’ll have a slew of friends before school even starts.
As for me, I’m a bit more stubborn. I want my old friends! Madison is where I grew up but it is nothing at all like the town I knew. When I graduated, there were 150 in my class. Someone told me last year’s graduating class was close to 1500. ~blinks~.It says something when you are driving around the very place you learned to drive in and can’t find your way anymore! 🙂
The thing that has made me the saddest is going into a grocery store and knowing I won’t see anyone I know.
I knew just about every face at Brookhill and ran into neighbors and friends all the time just hopping into Wal Mart.
I’m twenty minutes away but in another world here in Madison.
Its all good, just gonna take some time, I know.
I feel like I don’t know a soul in my hometown. You really can’t go home again. 🙂
So I’ll just focus on the good points. I love our new home, everything about it, and the kids are having fun running around such a big house.
I hope to have a big party for the kids and eatin’ fest for all of our friends and neighbors from back home this summer so we HAVE to keep in touch! Sissy has to come, too! AND your Mama!!
Christy 🙂
And Kim, I have a theory. I think all of these end of the year activities that are so much work for the parents are set up to make us look forward to summer more. Either that or they are trying to kill us.
Personally, I’m about to grovel for an early dismissal!
😀
Uncle! uncle!!!
Girl, tell me!! I am about to die! Between two schools and Grayson. Yikes. He is starting Little Tots this August, and then I’ll have 3 schools! I didn’t see you at the graduation last night. Talking about summer……the only good thing is the no homework and sleeping a little later. -because after about 2 or 3 weeks, the kids will be fighting like crazy and “BORED” and driving us nuts –then we’ll be ready for them to go back. Ha. Changing field day has messed me up -big time. I was helping AMS on Monday for their Athletic Banquet. And I am hearing that a lot of parents can’t come on Monday. Oh well…..I know it had to do with the rentals. If Monday works out and it really is 72 and partly sunny – then it may be WONDERFUL! See ya then!