Main & Side Dishes - BBQ - Smoke and Grill

Southern Skillet Fried Corn

I found this recipe online. I've modified it a little but it's easy and it tastes great! It’s a great side dish that has received many compliments. It takes about 30 minutes to make and serves 6-8.


8 ears fresh corn, or 6 cups frozen corn kernels (do not thaw)

1/2 medium yellow onion, diced

4 Tablespoons (1/2 stick) unsalted butter

2 Tablespoons bacon fat

1 teaspoon kosher salt

1 teaspoon ground black pepper


  • Dice 1/2 medium yellow onion. Shuck 8 ears corn. Cut the kernels from the cobs into a large bowl (about 6 cups). Scrape the back of the knife along the cobs to extract the remaining starches into the bowl. If using frozen corn kernels, measure out 6 cups.
  • Heat a 12-inch or larger cast-iron skillet over medium-high heat. Add 4 tablespoons unsalted butter, 2 tablespoons bacon fat, and diced onion. Cook, stirring frequently, until the onions are lightly browned and translucent, about 5 minutes.
  • Add the corn, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook until the corn is tender, 5 to 7 minutes for fresh or 8 minutes for frozen.
  • Serve warm.

Copyright ©  Mike Perry, 2011