Southern Fried Corn is a simple recipe caramelizing corn and onions for a sweet side dish that you’ll want to serve with all your favorite meals!
Fried Corn is a southern classic. Of course, everyone’s Nana and Momma has their own spin on to put on it, but did you know it isn’t actually fried? It’s caramelized! The type of corn you used in this recipes varies depending on who you ask. I typically use frozen corn, which would make those who swear by their local fresh corn gasp. Others use canned corn, but any cooked corn will do just fine. I find using frozen corn saves me the time I will need to really let me corn caramelize. While it is a simple process, it does take a little while to get the right results.
SOUTHERN FRIED CORN
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To add onion or to not add onion, that is the question. There is no right answer. Some do, some don’t. If you do, your fried corn will not have that oniony taste because the onion, too will caramelize and sweeten to match the corn flavor. While some insist that sweet, Vidalia onions must be used, I prefer to use a red onion for color contrast. Really, any onion that is caramelized will be sweet in the end, even if it isn’t a sweet onion.
The last big fried corn debate is whether or not to add sugar. Some will tell you to just leave it and use the natural sugars produced. Others add granulated white sugar, maple syrup, or honey. I personally like using an amber agave nectar. It has a slightly different flavor but is natural and rich. It doesn’t take much to season the whole batch!
Now you are ready to make your own Southern Fried Corn. I served mine alongside my Bacon Wrapped Jalapeno Popper Chicken, oozing with cheesy goodness. You can also make it as a BBQ side dish with my Best Ever Ribs, come see what makes them “the best”!
Want more corn recipes?
- Roasted Corn and Jalapeno Dip
- Italian Style Creamy Corn Casserole Recipe
- Stove Top Corn and Red Pepper Mac & Cheese
- Mexican Street Corn
- Greek Corn Dip
- More side dish recipes…
Tools used to make this Southern Fried Corn recipe
Knives: A good set of kitchen knives is essential for any cook. This set is the best one I’ve owned so far and it comes with a knife block, steak knives, and an array of larger knives perfect for all your slicing, chopping, and cutting needs.
Cutting Board: A good-sized cutting board is a must for home cooks. This board is thick & sturdy and makes recipe prep a breeze.
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
- 4 tablespoons butter
- 1 red onion finely chopped or minced
- 16 ounces frozen corn defrosted
- 2 tablespoons amber agave nectar or honey
- 1 teaspoon fine sea salt
- Heat butter in a large, heavy bottom skillet over medium-low heat. Add onion, allowing to sweat for 4-5 minutes.
- Add corn, continue to cook over medium-low heat for 30 minutes, stirring every 5 minutes to cook evenly. Corn and onions should start to lightly brown and caramelize.
- Before serving, add agave nectar and salt, mixing to combine. Serve immediately
Carole from Carole's Chatter says
Hi there, this would fit perfectly in Food on Friday: September under the corn theme. Hope you bring it on over to share with everybody. Cheers from Carole’s Chatter