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Southern Fried Corn

Southern fried corn cooked in a cast iron skillet with bacon drippings until golden and lightly creamy. The corn’s natural starch thickens the pan into a glossy Southern gravy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

fresh corn
  • 6 fresh corn Kernels cut off (about 4 cups); scrape cobs for milk.
thick-cut bacon
  • 4 strips thick-cut bacon Chopped; reserve crispy bits to top.
unsalted butter
  • 2 tbsp unsalted butter
small onion
  • 0.5 small small onion Finely diced.
sugar
  • 1 tsp sugar
salt
  • 0.5 tsp salt
black pepper
  • 0.5 tsp black pepper
heavy cream
  • 0.25 cup heavy cream
fresh chives
  • 1 tbsp fresh chives For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Fry the bacon
  1. Cook the chopped thick-cut bacon in a large cast iron skillet over medium heat until crispy, 8–10 minutes; use a slotted spoon to remove it and set aside, leaving the drippings in the pan.
Soften the onion
  1. Add the unsalted butter and the diced small onion to the bacon drippings and cook over medium heat until softened, 3–4 minutes, stirring to coat the onions in the fat.
Cook and thicken the corn
  1. Add the fresh corn kernels and the milk scraped from the cobs, then stir in the sugar, salt, and black pepper.
  2. Cook over medium heat, 10–12 minutes, stirring frequently, until the corn is tender and the mixture thickens from the corn’s natural starch into a glossy consistency.
Finish with cream and serve
  1. Pour in the heavy cream and stir for 2 minutes over medium heat until the sauce looks rich and glossy.
  2. Top with the reserved crispy bacon and fresh chives, then serve directly from the skillet.

Notes

For the creamiest, thickest gravy, keep the heat at medium and stir often during the 10–12 minute corn simmer so the starch settles into the drippings. Refrigerate leftovers in a sealed container for up to 3 days; rewarm in a skillet over low heat with a splash of cream or water to loosen. Freezing isn’t recommended because the corn can become watery after thawing. If you want a dairy-light swap, use half-and-half in place of heavy cream, and expect a slightly thinner sauce.