Tennessee Fried Corn

Lori Loucas


About as down-home as you can get. Make sure your corn is fresh and that you scrape as much of the milky goodness off the cob.


★★★★★ 2 votes

10 Min
25 Min
Stove Top


How to Make Tennessee Fried Corn


  1. Select corn with full, round, milky kernels. Very important - must be very fresh! Remove shucks and silks. Over a large bowl, cut the tips of the kernels off the cob. Then use the edge of the knife to remove all of the milky portion remaining on the cob. This is what will give the creaminess, so don't skip this step.
  2. In a cast iron skillet, cook the bacon until crisp. Set bacon aside on paper towels and discard all but 4 tablespoons of the bacon grease.
  3. Add corn to the skillet. Cook without stirring until the bottom is browned. You can take a peek by lifting corn from the side with a spatula.
  4. When the bottom is well browned, add the milk, salt, pepper AND a pinch of sugar. Stir until combined. Cover and cook over low heat for 10 minutes.
  5. If desired, you can arrange the cooked bacon over the corn in the skillet - or you can save it for breakfast.

Printable Recipe Card

About Tennessee Fried Corn

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern

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