Bacon Fried Corn

Jenny Powers


As a child, I would go to my grandmothers garden and pick fresh corn for dinner. She would cut it off the cob and fry it. It was so delicious and the natural sweetness from the corn would come out from the heat. I have added a twist to her old recipe and it is delicious. I hope you enjoy it.

Blue Ribbon Recipe

Oh my goodness, this fried corn recipe is so good! Fresh sweet corn is amazing and frying the kernels in reserved bacon drippings is a game-changer. The Creole seasoning is optional, but we loved the little kick of heat it adds to the corn. Bacon on top is the perfect touch. Simple ingredients create an extraordinarily delicious side dish. Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

4 to 6
15 Min
15 Min
Stove Top


  • 6
    ears of fresh corn
  • 3
    slices of bacon
  • ·
    water or milk, as needed
  • ·
    salt and pepper, to taste
  • 1 tsp
    Zatarain's Creole seasoning, to taste (optional)
  • 2 Tbsp

How to Make Bacon Fried Corn

Test Kitchen Tips
We added a little bit of milk to the pan when it would get dry.


  1. In an iron skillet, fry the bacon until crisp being careful not to burn. Remove the bacon and drain on a paper towel when done. Reserve the bacon drippings in the skillet.
  2. Cut the corn off of the cob.
  3. Next, scrape the cob to remove the juice from the cob.
  4. While the skillet is still hot add the corn to the skillet. Keep the skillet at a medium temperature and cook the corn stirring frequently.
  5. If you use Zatarain's Creole seasoning, do not add salt. I used Zatarains this time and it was delicious. In about 15 minutes, the corn should be tender.
  6. Add water or milk when needed. Salt and pepper to your taste.
  7. Stir in the butter until melted.
  8. Put the cooked corn in a serving dish and crumble the cooked bacon over the dish. You will not have a kernel left!!

Printable Recipe Card

About Bacon Fried Corn

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom

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