Real Recipes From Real Home Cooks ®

fried cream corn

(12 ratings)
Blue Ribbon Recipe by
Dorothy Rose
Houston, TX

This is one of my family's favorite side dishes. My mother-in-law made this for me when I was pregnant with my first child, and I couldn't stop eating it. I almost finished the entire skillet. It was so delicious.

Blue Ribbon Recipe

This fried cream corn is filled with classic flavors that are sweet, rich, and perfect for summer. It's slightly smoky and creamy, but the fresh corn kernels are still crisp and fresh. We love the savory bacon with the sweet corn in this summer side dish.

— The Test Kitchen @kitchencrew
(12 ratings)
yield 4 -6
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For fried cream corn

  • 12
    ears fresh corn (cut from the cob and scraped)
  • 1 tsp
  • 1 Tbsp
  • 6 Tbsp
  • 1/2 c
    half and half
  • 6 slice
    bacon (cut in thirds and browned)
  • 2 Tbsp
  • 1/2 tsp
    black pepper

How To Make fried cream corn

  • Browning slices of bacon.
    Brown the bacon in a cast iron pan or heavy skillet on medium to medium-high until browned.
  • Mixing corn salt, black pepper, sugar, and flour.
    While the bacon is cooking, in a large bowl mix the corn salt, black pepper, sugar, and flour. Stir until mixed.
  • Setting aside fried bacon.
    Remove the bacon from the skillet and set aside.
  • Corn added to a skillet.
    Add the corn mixture and cook stirring occasionally to keep from sticking.
  • Adding butter and half and half.
    Halfway through, about fifteen minutes, add the half-and-half, and butter and cook another few minutes before adding the bacon.
  • Stir in the cooked bacon.
    Add the bacon and cook another five minutes until the bacon becomes heated again. Serve with your favorite meat, green vegetable, and bread. Enjoy.