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A Simply Delicious Southern Fried Corn Recipe

EASY 20 minute recipe for one of the best Southern Dishes that will ever pass your lips! A simply delicious southern fried corn recipe like this one should be taped to the fridge!


Southern Fried Corn

tSouthern Fried Corn

Why This Recipe Works

  • This Fried Corn cooks up quickly and uses simple ingredients that are right in your fridge. 
  • Fried Corn uses fresh corn on the cob, so what could be more summery than that? 
  • You get the fresh Southern Fried corn, but you don’t have to chew it off the cob and end up with pieces stuck in your teeth! 

Here’s How You Do It…

STEP 1. First dice up the jalapeno…  

Make a tiny dice and if you aren’t crazy about jalapeno, it’s fine to substitute green bell pepper instead. 

Dicing up a jalapeno on a cutting board with knife for southern fried corn

STEP 2. Then cut the kernels from the cob

***PRO TIP*** – use this great tip for removing the corn from the kernel! Hold the cob using your bundt pan!

Large knife cutting kernels from the ear of corn into a bundt pan

STEP 3. Then heat butter in a pan

Heating butter in a frying pan

STEP 4. Then add the corn and jalapenos to the butter and cook over medium heat. 

Corn, jalapenos in the frying pan being stirred with a wooden spoon

STEP 5. Add the seasonings…

A small bowl of pepper, a hand and the frying pan with corn

STEP 6. Then cook till over medium high heat. When heated through, reduce heat and add cream.

A small white bowl of cream being held over the pan of corn and jalapenos



Frequently Asked Questions (FAQ’s)


Fried corn is a favorite southern dish that uses simple fresh ingredients for a lot of kick and flavor. Fried corn is an old southern dish using fresh cut corn kernels from the cob and jalapeno (or other peppers), butter and fresh ingredients. 


We love any summer dish with our Southern Fried Corn. 

Try some


Corn tends to sour quickly. It’s best to refrigerate corn within two hours of cooking.


  • Fresh corn on the cob sours super fast! As soon as you have fresh corn on the cob, take it home and refrigerate it. 
  • If you don’t have time to shuck it and care for it now, that’s fine. Just put it all in a bag and put the bag in the refrigerator. 
  • This is especially true if you bought your corn from someone on the road side. That type of fresh corn spoils even quicker than what you buy in the grocery. 
  • You will want to consume or prepare any fresh corn on the cob that you have within 24 hours of purchase. 


Yes, you can freeze your fried corn. Simply place it in a freezer safe container, remove as much air as possible and place in the freezer for up to 3 months. 


Your fried corn will keep up to 5 days in the refrigerator. 


Simply drain the corn very well and then follow the directions as listed in the recipe for Fried Corn.

We prefer the shoepeg corn if using canned corn.


  • You can make your fried corn with bacon! (crisply cook 4 strips of bacon and then cook the corn in the bacon grease instead of in butter.)  Crumble the bacon on top near the end of cooking. 
  • Make your fried corn with tomatoes! Cut up some fresh tomato and sprinkle over the top at the end of cooking). 
  • Fried corn with okra is a possibility too! Toss the okra with the corn and saute.
  • Southern Fried Corn with Onions is a treat! Cut up some sweet onions and saute with the corn.

Southern Fried Corn


  • When cutting the corn from the cob – try to get as much of the corn kernel as possible. The juice that is down near the cob is delicious!
  • As stated before, if you are into “no fat” or “low fat” recipes,  you can substitute the butter for margarine – but again – I prefer to go with natural ingredients. You could try Olive Oil if you are really just against the butter. Your choice. But the calorie and fat content will be similar. You might be SURPRISED if you check out the new nutrition label BELOW! This dish isn’t that fattening for one serving! I promise, it is better than you probably thought.
  • If you just can’t get past the heavy cream, you could also try a little milk instead – the cream just gives the corn a…. Well, a…. Creaminess. You won’t be able to recreate that creaminess with milk – and certainly  not with coffee creamer (sometimes people ask this question – I’ve had it more than once).


  • OK – THIS IS A SAFETY WARNING – If you let your pan get too hot when you put the butter in, you will get black butter, acrid smoke AND HOT CORN POPS!  No kidding! It does – just watch the movie all the way to the end if you don’t believe me! If you are trapped sitting on your knees beneath a tripod that holds your most expensive camera – it can be particularly dangerous – just saying….
  • If you like a little spice in your dish – add the jalapeno – if spicy isn’t for you – leave it out. Certainly, when my grandmother used to make this dish, she didn’t add jalapeno. I can only imagine the look she would give if someone had suggested adding a jalapeno to the recipe. Lol. That makes me laugh thinking about it.
  • Serving suggestions – Personally, I think Southern Fried Corn goes with everything. Hamburgers, yes. Fried chicken – ummm, of course. Pork Chops – yep. A hispanic dish – yes! Lasagna – well, yeah – lets try it! You might think differently. I would guess that for most palates, it goes best with grilled meats and standard family dinners. Let me just say, Southern Fried Corn with a meal of fried chicken, mashed potatoes, gravy and home canned green beans? You have a meal fit for a KING!
  • Can this be made with canned corn? Yes. Of course it can. Just drain the corn very well. The fresh corn will taste better though – so if you can get fresh corn – use that.

    Here Are Some Other Fun Corn Recipes Too! 

    How to Cook Canned Corn

    How to Freeze Corn

    Corn Dip

    Scalloped Corn

    Creamed Corn


Please leave me a 5 star 🌟🌟🌟🌟🌟  comment below in the comment section , all right? I would LOVE to know if you made this recipe or even if you are planning to! Of course, head on over to Pinterest, Facebook and Instagram and tag me with some photos of your creation!

I can’t wait!

Ya’ll know I love your comments!! ❤

Southern Fried Corn

Southern Fried Corn

This recipe for Southern Fried Corn is from Loaves and Come back and find more recipes that you will love!
5 from 1 vote
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Course: Side
Cuisine: American
Keyword: fried corn
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 180kcal


  • 4 ears of fresh corn on the cob
  • 2 tbs unsalted sweet cream butter
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ Cup heavy cream
  • OPTIONAL: 1 jalapeno pepper - seeded spine removed and chopped very small.
  • OPTIONAL: Cilantro for garnish


  • Cut the kernels of corn from the ear - carefully.
  • Melt the butter over medium heat in a frying pan. Add the corn kernels to the melted butter in the hot pan. Add salt and pepper.
  • Allow the corn to cook until it starts to brown slightly - about 10 minutes. - stir every minute or so. If you are using the optional jalapeno - add that now as well.
  • Add the cream and stir.
  • When the cream is mixed in well, remove from the heat. Allow to rest for a few minutes and then serve warm. Garnish with Cilantro.


Substitutions?  Of course...
  • Cream - sub milk, whole milk or half and half. 
  • Butter - sub margarine, bacon grease, vegetable oil or olive oil.
  • Corn on the cob - substitute canned corn but be sure to drain very well. 
  • Add other ingredients?  Sure add any of these, mix and match, jalapenos, onion, bacon, ham, okra, tomatoes.... get creative! 


Nutrition Facts
Southern Fried Corn
Amount Per Serving
Calories 180 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 36mg12%
Sodium 311mg13%
Potassium 254mg7%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 564IU11%
Vitamin C 6mg7%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

***This recipe first appeared on Loaves and Dishes July 16, 2016 and has been updated with video, photos or new information January 5, 2014 and has been updated with recipe updates, nutrition information, equipment information, step by steps at the top of the page and more FAQ’s. ***


Sometimes anger gets away with me, what about you? Not murderous anger (thankfully) just angry (I sure don’t say Raca) but this is good to remember when anger starts to get the best of you. 

Matthew 5: 21-22

“You have heard that it was said to the people long ago, ‘You shall not murder,and anyone who murders will be subject to judgment.’

But I tell you that anyone who is angry with a brother or sister will be subject to judgment. Again, anyone who says to a brother or sister, ‘Raca,’ is answerable to the court.


Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.

Recipe Rating


Friday 2nd of February 2018

Fried corn is just the best!

ellen beck

Sunday 31st of July 2016

This looks quite good. I am in Iowa so here the sweetest corn in the world is available. This is kinda like what we call creamed corn but with the fried part. Youre right about the butter- I say go for it, you know whats in it, and the fat content is pretty close. I love the cream and the fried. Salt and pepper and I could eat this as a meal I swear!

Wendi Spraker

Monday 1st of August 2016

Hi Ellen!!! Thanks for visiting!! With fresh sweet corn straight from the Iowa corn patch- YUM!!!!


Saturday 16th of July 2016

The nutritional calculation is great.....makes life easier. We add a little bacon grease to the butter when we fry corn, and scrape the cob for the "milk". This is definitely a recipe for summer corn! Pinned. Snakes...eek! No way would I pick one up.....brave daughter! Thanks for the tips and for sharing this recipe.

Wendi Spraker

Saturday 16th of July 2016

Hi Mary! Thanks for visiting!! I bet bacon grease tastes just perfect! Thanks for sharing.

Dana Rodriguez

Saturday 16th of July 2016

That looks delicious! I bet that would be really good with "Candy Cane Corn". Thanks for the recipe and tips :) As far as the snake goes my feral cats I take care of "gifted" me with a baby copperhead on my steps in the spring. I was anything but happy about it.

Wendi Spraker

Saturday 16th of July 2016

Oh man Dana! I wouldn't want a gift of a copperhead - baby or not! I don't know what Candy Cane Corn is! Please tell me all about it!

Marisa Franca @ All Our Way

Saturday 16th of July 2016

Hi, Wendi! The corn sound delish and as far as I'm concerned butter is good for you; margarine is bad. Calorie wise I think they're about the same unless you start getting into the faux stuff like olive oil butter, yogurt butter, or whatever. I've been debating about the nutrition label. I'm on the fence about it. If I want to try a recipe I'll do it and the heck with all of the little tidbits of information. I can just imagine making a stupendous dessert and having the nutrition label blow up because of the calories and fat :-) I am interested to know what your readers think. Have a great weekend.

Wendi Spraker

Saturday 16th of July 2016

Good morning Marisa! I'm kind of on the fence about it too- except for one thing - comfort food is often pointed out as the "bad guy" for fat and calories - when in fact it's not necessarily that way. So maybe it will be an eye opener. We will see. I'll let you know what the results are. :).


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