Fried Corn with Bacon

Fried corn topped with bacon and chives in a pan.

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

Cook Time 15

Total Time 25

Servings

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

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.
Use kitchen shears to make cutting the bacon go a little faster!
No chives on hand? You can also use green onions, parsley or fresh thyme.

Nutrition