Southern Fried Corn Recipe

Southern grandmas made this home-style favorite with cream, but this more healthful version uses canned evaporated skimmed milk to create the same wonderful flavor.

from Like Grandma Used to Make

Southern Fried Corn RecipePhoto copyright © Michael Jensen, From Like Grandma Used to Make

Quick look

  • prep 15 min    cook 18 min
  • serves 4


  • 6 medium-size fresh ears of corn or 3 cups frozen whole kernel corn
  • 2 strips lean bacon, chopped
  • 1 medium-size yellow onion, chopped
  • 1⁄2 cup chopped sweet red or green pepper
  • 1 teaspoon all-purpose flour

  • 1⁄4 teaspoon salt
  • 1⁄8 teaspoon black pepper
  • 1⁄2 cup evaporated skimmed milk or low-fat (1% milkfat) milk

    How to make it  23 minutes

  • 1

    Cut kernels off fresh corn (tip, opposite). Measure 3 cups corn.

  • 2

    In a 10-inch nonstick skillet, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside.

  • 3

    Add the corn, onion, and red pepper to reserved drippings. Cook over moderate heat, stirring constantly, for 8 minutes or until the corn is tender and lightly browned.

  • 4

    Stir in the flour, salt, and black pepper. Add the milk. Cook, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes more or until thickened. Sprinkle with the bacon pieces. Serve with broiled chicken.

Nutritional Information(per serving)

  • Calories: 211
  • Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 7mg
  • Sodium: 260mg
  • Carbs: 35g
  • Protein: 8g
  • Fiber: 4g

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