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Home » Side Dishes » Fried Corn with Bacon

Published: February 24, 2022 Last Modified: February 24, 2022 By Sara 54 Comments

Fried Corn with Bacon

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Bacon Fried Corn Recipe
Fried corn pinterest pin.
Bacon Fried Corn Recipe

This fried corn is cooked with bacon and chives until golden brown and caramelized. The ultimate easy summer side dish that pairs well with grilled meats, fish and hamburgers. A Southern classic that never goes out of style!

You can never go wrong when you serve corn as a side dish; some of my favorites include black bean corn salad, slow cooker creamed corn, and this simple yet flavorful fried corn.

Fried corn topped with bacon and chives in a pan.

There’s nothing better than fresh, sweet corn in the summertime. While corn is obviously delicious enjoyed on the cob with a little butter, it’s even better when made into Southern fried corn. That combination of caramelized corn and savory bacon just can’t be beat!

Fried corn ingredients

Bowls of corn, bacon, herbs and seasonings.
  • Corn: You can use fresh corn or frozen corn in this recipe. If you’re going with frozen corn, be sure to thaw it first.
  • Bacon: I use standard slices of bacon here, as thick cut bacon will take longer to cook.
  • Onion: The flavor of the onion complements the sweetness of the corn nicely, be sure to cut it into small pieces.
  • Seasonings: Salt, pepper and sugar all enhance the flavor of the corn.
  • Chives: A little bit of fresh herbs add color and an extra dimension of flavor.

How do you make fried corn?

Start by cooking your bacon in a skillet until it is crispy. The bacon is then removed from the pan and corn kernels and onions are fried in the bacon grease, along with some seasonings and a bit of sugar. The sugar helps the corn to get those flavorful caramelized bits. The final step is to stir the bacon back into the corn and add a sprinkling of chives.

Step by step process shots of corn and bacon being cooked.

Tips for the perfect Fried Corn

  • You can use fresh or frozen corn kernels for this recipe. I don’t recommend using canned corn because it has added sodium and the texture isn’t as good. Yellow and white corn work equally well here.
  • You’ll want to drain off some of the bacon grease, leaving about 1 tablespoon left in the pan to cook up your corn.
  • If you’re concerned about adding sugar, you can omit it. That being said, this dish is not overly sweet, the sugar just makes the corn kernels brown better in the pan.

Recipe FAQs

How do you cut corn off the cob?

If you’re using fresh corn for this dish, you’ll need to remove it from the cob before you can proceed with the recipe. There are a few simple ways to remove corn from the cob without making a huge mess. One option is to buy a corn stripper, which is a tool designed for this exact use. If you’d rather not buy another kitchen tool, lay an ear of corn flat on a cutting board and carefully slice the kernels off. You can also stand the ear of corn inside a large bowl, then cut the kernels off so that they’re all contained within the bowl.

Can you make fried corn in advance?

You can prepare this recipe in advance so long as you keep the bacon separate until you’re ready to reheat and serve the dish.

How long does corn stay fresh in the fridge?

Leftovers will stay good in the refrigerator for 3 days. Be sure to store the food in an airtight container for best results.

A spoonful of fried corn made with bacon and onions.

Flavor Variations

Traditional Southern fried corn has just a few ingredients to really let the corn flavor shine through. That being said, there are many different flavorings you can add to your corn to make it your own.

  • Vegetables: You can add diced red bell pepper, fresh tomato, or a can of green chiles to the mix.
  • Herbs: Instead of chives, try parsley, green onions, basil or thyme.
  • Meat: Swap out the bacon for diced ham.
A serving bowl of Southern fried corn with bacon.

Once you taste this dish, you’ll find yourself making it all summer long! It’s the absolute best way to enjoy fresh corn.

More delicious side dishes

  • Roasted Mushrooms
  • Israeli Salad
  • Roasted Green Beans
  • Sauteed Asparagus
  • Bacon Fried Cabbage
Fried corn topped with bacon and chives in a pan.
Print Pin
5 from 23 votes

Fried Corn with Bacon

This fried corn is cooked with bacon and chives until golden brown and caramelized. The ultimate easy summer side dish that pairs well with grilled meats, fish and hamburgers. A Southern classic that never goes out of style!
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 184kcal
Author Sara Welch

Ingredients

  • 6 slices bacon diced
  • 1/3 cup onion finely diced
  • 4 cups corn kernels
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 2 tablespoons chives sliced

Instructions

  • Place the bacon in a large pan. Cook over medium high heat until browned and crisp.
  • Remove the bacon from the pan with a slotted spoon and set on a paper towel to drain.
  • Drain grease off pan until approximately 1 tablespoon remains.
  • Add the onion to the bacon grease. Cook for 2-3 minutes or until translucent.
  • Add the corn, sugar, salt and pepper to the pan.
  • Cook for 8-10 minutes, stirring occasionally, until corn starts to caramelize and brown on the edges.
  • Stir the bacon back into the corn. Top with chives and serve.

Notes

  1. You can use fresh corn, or thawed from frozen corn for this recipe. I don’t recommend using canned corn as the texture is softer and it contains added sodium.
  2. Use kitchen shears to make cutting the bacon go a little faster!
  3. No chives on hand? You can also use green onions, parsley or fresh thyme.

Nutrition

Calories: 184kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 349mg | Potassium: 207mg | Fiber: 2g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.7mg
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Filed Under: Gluten Free, Side Dishes

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    Comments

    1. Valerie says

      July 3, 2022 at 11:41 am

      How many corn on cobs makes 4 cups?

      Reply
      • Sara says

        July 5, 2022 at 10:09 am

        Typically it’s about 6 ears!

        Reply
    2. Charlie says

      June 25, 2022 at 8:33 pm

      5 stars
      This is a very old school recipe and predates the Civil War and probably the Revolution too. I made it today with a recipe like yours but by Bettye Nelle Starr in her Cooking in High Cotton from Osceola, Ark in the sixties, last century. Only three strips of bacon. No chives or onion, but a cup of milk and sugar to taste. I loved it and ate too much. I like my veges so this was my entree. 6 ears of corn fried for 20 mnutes. A lot of stirring.

      Reply
    3. Vera says

      May 14, 2022 at 3:21 pm

      My husband doesn’t care for corn, but when I made this he liked it! I roasted the corn cobs on the grill first, then cut the corn off the cob and proceeded with your recipe directions. I left out the sugar and added a little Chipotle chili pepper which added a little smoky savory flavor to the sweet corn. This recipe is going into my repertoire for sure! Thanks!

      Reply
    4. Dannii says

      March 4, 2022 at 2:24 am

      5 stars
      Everything is better with bacon. This corn looks amazing.

      Reply
    5. Ieva says

      March 4, 2022 at 1:26 am

      5 stars
      Amazing recipe for BBQ parties! We loved it with pork chops and a green salad! Thanks for the recipe! 🙂

      Reply
    6. Claudia Lamascolo says

      March 4, 2022 at 12:52 am

      5 stars
      We love this side dish and make it often and of course everything tastes better with bacon!

      Reply
    7. Kris says

      March 3, 2022 at 6:18 pm

      5 stars
      I made this for family and it was a real hit! Will definitely make again. 🙂

      Reply
    8. christina says

      May 13, 2021 at 10:10 am

      How will it work with can corn

      Reply
      • Sara says

        May 13, 2021 at 6:15 pm

        That should be fine!

        Reply
    9. Greg says

      March 30, 2021 at 2:47 pm

      My Aunt (who was born in Kentucky and lived in Alabama most of her adult life). She used to cook it in her huge cast iron skillet all day, and would make it tender and flavorful by adding some buttermilk over and over again – as the corn would soak up all of that flavor – cooking over a low heat. You have to watch it though, as the buttermilk can caramelize and burn pretty quickly if you let it get too dry too fast. It was an interesting process. At the end you can add a hint of cayenne pepper to your taste as well.

      Reply
    10. Nicole says

      September 8, 2020 at 9:37 pm

      Does anyone know if this has to be served hot? Or is it ok to be made the night before

      Reply
      • Sara says

        September 10, 2020 at 5:29 pm

        You could make it in advance and reheat it, but it’s best served hot.

        Reply
    11. AnnMarie Cardin says

      July 9, 2020 at 8:19 am

      5 stars
      Delish! This has become a staple in my repertoire as well as my friends’! The one thing we add to it is a finely diced fresh jalapeño pepper, no seeds. Sometime I just add half the pepper. It gives it zip that plays so nicely against the sweetness and the savoriness. And I’ve used scallions instead of chives if that’s what I happened to have on hand. It’s a great side at a barbecue or when you’re serving a southern style meal like baked ham and Mac and Cheese or sautéed green beans with shallots.

      Reply
    12. Nancy says

      May 30, 2020 at 3:38 pm

      5 stars
      Very tasty! The bacon goes so well with the corn! Yum!

      Reply
    13. Linda says

      May 30, 2020 at 11:47 am

      Sounds delicious. I am going to try this tonight.

      Reply
    14. Jamie says

      May 24, 2020 at 10:48 am

      5 stars
      This was a quick go to for me.. Didn’t have onion .. I cut 3 strips bacon in half.. Cooked em hecka crispy. Set aside.( Cuz I know from past recipes bacon does get soggy). And I had 1 can of corn ( not fresh). remove bacon drain however. Drain corn put in hot bacon grease. Add remaining ingredients. Cook /stir 8 mins. Was good with only 1 can. Gonna try with a lil syrup an cayenne next round.. Thanks Peace Out.. J. 2020

      Reply
    15. Deedee says

      May 6, 2020 at 2:54 pm

      I made this last summer but added diced red bell peppers and substituted green onion for the chive as I had them on hand already. It was delicious! In fact I think I’ll make it tonight as I just happen to have all those ingredients on hand right now! Yummy 😋

      Reply
    16. Barbara Miley says

      April 26, 2020 at 9:05 am

      If you wanted to prepare this ahead of time why not just set the bacon aside until you’re warming the corn to serve then add the bacon?

      Reply
      • Sara says

        April 26, 2020 at 7:16 pm

        That would be fine!

        Reply
    17. Blair says

      November 27, 2019 at 1:19 pm

      5 stars
      This looks AWESOME! I can’t wait to try it out for Thanksgiving!! Can I make this a couple of hours before and the bacon still be crispy?

      Reply
      • Sara says

        November 27, 2019 at 1:23 pm

        The bacon will soften, you can reheat it on the stove to crisp the bacon back up.

        Reply
    18. LaChelle Rininger says

      November 27, 2019 at 7:13 am

      Can this be made ahead of time?

      Reply
      • Sara says

        November 27, 2019 at 7:56 am

        Yes, reheat on the stove until bacon is crisp.

        Reply
    19. Steve Becker says

      October 27, 2019 at 10:44 am

      5 stars
      This is a great recipe. Reminds me of corn on the grill. I added a pinch of habenero powder for an extra kick.

      Reply
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