Sweet, salty, and creamy — Country-Fried Skillet Corn is a classic southern side that highlights fresh summer corn. It pairs beautifully with fried chicken, pork chops, or baked and pulled pork dishes, and is beloved for its simple, comforting flavors.
The key to this skillet corn is removing the kernels from the cob and then scraping the cobs to release the milky pulp. That liquid adds flavor and helps thicken the dish for a rich, creamy texture. And yes — bacon adds a delicious savory note.
After cutting the kernels, run the back of a knife along the cobs several times to extract as much of the milk and pulp as possible — it’s not wasted and makes a difference in the final dish.
Type of Corn To Use
I usually choose a sweet white corn like Silver Queen, but any fresh corn will work. For the best flavor and texture, cook corn within 24 hours of picking; over time corn converts its natural sugars to starch, becoming less sweet and a bit tougher.
This recipe is adapted from Miss Mary Bobo’s Boarding House Cookbook, a long-standing source of traditional southern comfort recipes. Miss Mary Bobo’s Boarding House in Lynchburg, Tennessee has been serving homestyle southern food for over a century and this skillet corn reflects that simple, satisfying tradition.
What To Serve Country-Fried Skillet Corn With
This creamed-style corn is an ideal side for many southern mains. It’s especially good with fried chicken or southern fried pork chops, but also complements baked chicken, pulled pork, or any home-style barbecue plate.
Other Ingredients
This dish relies on straightforward pantry staples: bacon rendered for its drippings, a bit of sugar to enhance sweetness, water and milk for cooking, cornstarch to thicken, butter for richness, and black pepper — with an optional pinch of red pepper flakes for heat. Simple ingredients transform fresh corn into a memorable side.
Cast Iron Skillet
A cast iron skillet is ideal for this recipe. Cast iron holds and distributes heat evenly, helping the corn cook consistently and develop a lightly caramelized edge. It’s a durable, long-lasting tool that enhances many stovetop dishes.
Recipe Tips
Corn sweetness varies, so start with the indicated sugar and add more if needed. If you prefer extra richness, stir in a splash of heavy cream at the end. Cook over medium heat and stir until the mixture thickens to your liking.
More Corn Recipes
- The BEST Way to Cook Corn on the Cob
- Jalapeno Honey Butter Corn
- Grilled Garlic Parmesan Corn
- Chipotle Corn Salad
- Corn Maque Choux
- Jalapeno Popper Grilled Corn Salad
- Roasted Corn Salsa
Country-Fried Corn
By Christin Mahrlig
Equipment
- Cast iron skillet
Ingredients
- 6 ears corn
- 3 slices bacon
- 2/3 cup water
- 1 tablespoon sugar (adjust to taste)
- 2 teaspoons cornstarch
- 1/4 cup milk
- 1 tablespoon butter
- 1/4 teaspoon black pepper
- Pinch red pepper flakes (optional)
- Salt to taste
Instructions
- Use a sharp knife to cut off the tips of the kernels, slicing about halfway down each kernel. Then cut off the bottom portion of the kernels and place all kernels in a large bowl.
- Run the back of the knife along the cobs to scrape out the milky pulp and add it to the bowl with the kernels.
- In a heavy skillet (9–10 inch, preferably cast iron), cook the bacon until crisp. Remove bacon and drain on paper towels, reserving the bacon drippings in the skillet.
- Add the corn kernels to the hot bacon fat and cook over medium heat for 1 minute. Add the water and sugar and stir continuously until the mixture begins to thicken, about 5 minutes.
- In a small bowl, whisk the cornstarch into the milk until smooth, then add this mixture to the corn. Continue cooking until the corn thickens.
- Stir in the butter, black pepper, and red pepper flakes if using. Season with salt to taste. Crumble the cooked bacon and sprinkle on top before serving.
Notes
Corn sweetness varies. Start with 1 tablespoon sugar and add another 1/2 to 1 tablespoon if your corn is less sweet. For extra richness, stir in a splash of heavy cream at the end.
Nutrition
Nutrition information is an approximation.
Recipe slightly adapted from Miss Mary Bobo’s Boarding House Cookbook.
Originally posted July 22, 2015.
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