Fried Corn - Bev's Style

Total Time
Prep 10 mins
Cook 15 mins

For a real treat, when you tire of the corn ON the cob this summer, give my version of Fried Corn a try. It is very easy and takes little time while preparing the rest of the meal. My mom always fixed fried corn this way when I was growing up. She used milk, but the half and half gives it a little richer taste. Trust me, if you try this, you will want to have it again ; )

Ingredients Nutrition

  • 3 -4 ears fresh white corn or 3 -4 ears corn
  • 4 slices bacon, cut up
  • 12-1 cup half-and-half or 12-1 cup milk
  • 12 cup vidalia onion, chopped (optional)
  • salt and pepper, to taste


  1. Fry the cut up bacon in a large cast iron skillet till just crisp.
  2. While frying bacon, cut corn kernels off cob.
  3. Remove cooked bacon and save for another recipe (I use mine in a tossed salad).
  4. Empty all except 4 TBS bacon fat in pan.
  5. If using onion, cook in bacon fat for a couple minutes on medium heat.
  6. Add corn to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.
  7. Add a little half and half (milk; or a combination of both) and continue to cook, stirring, adding more liquid as it begins to evaporate.
  8. Add only enough half and half or milk to give it a creamy texture.
  9. If using half and half and the consistancy is too thick, add a little milk to thin.
  10. Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.
  11. Check and adjust seasoning adding more salt and pepper as needed.
  12. Serves 4.
Most Helpful

I made this because Bev made it for the Family Tree Name Game and it sounded so good! And it is! I think it is VERY good; my family said 4 stars. That's ok, I can eat the whole bowl myself. :) Thanks for posting Bev, and thanks for bringing it to my attentin Luvin' Texas Bev!

HisPixie August 16, 2008

When my brother and I were in our teens, My dad would take us up to his Uncle Elemer and Aunt Rosies Farm and leave us every spring to help with the strawberry picking. We would be up there about two weeks and in the mornings we would pick berries and in the afternoons we would go with Uncle Elmer in his old Nash Rambler and deliver berries to all the small town markets in Central Indiana where we lived. In addition to the huge breakfasts and nourishing lunches, Aunt Rosie would outdo herself with the supper meals, all of it grown right there on the farm, fried pork chops, mashed potatoes and gravy and applesauce, and of course fried corn. Eating her corn was where I learned that there were more than one way to eat corn. I still like corn on the cob a whole lot, but the fried corn fixed just the way this recipe calls for, is my favorite corn meal.By the way, the longer you cook it, the more developed the flavor gets.. I like it firm and chewy the best.. Thanks for helping bring back memories....

Chef Mike in Indy October 12, 2010

I can't think of a better way to serve good fresh corn in the summer time. This has always been my favorite way of making corn, especially when fresh. I picked this dish for "THE FAMILY TREE NAME GAME", in honor of me, I'm a Bev, too :), what a wonderful dish to honor me & Bev. Love it.

True Texas August 06, 2008