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Southern Fried Sweet Corn


  • 6-8 ears fresh sweet corn
  • 2 tablespoons butter, or use part bacon drippings*
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Sugar, optional


  1. Shuck and silk the corn. Cut the corn off the cob with a sharp knife into a bowl. Scrape down the cob to remove any juice that is left. This is what makes the corn creamy, so don't skip this step.
  2. In a skillet heat together the bacon drippings and the butter.
  3. Add the fresh corn kernels; cook for 15 minutes, stirring frequently. Lower heat if necessary to keep the butter from burning.
  4. Sprinkle with the salt and pepper.
  5. Taste and adjust seasoning, and add about 1 teaspoon of sugar if desired.

* If you are not a bacon grease collector, as most good Southern cooks are, cook about 5 or six pieces of bacon and use the drippings for this corn. Use the bacon for another recipe.