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Fried Creamed Corn

Every bite of fried creamed corn is irresistible because it combines the creamy sweetness of fresh corn with a crispy, buttery exterior. A popular Southern comfort food, this dish is easy to make but has deep, filling flavors. Fried creamed corn is a must-try recipe that adds coziness and nostalgia to any meal, regardless of whether you grew up enjoying it at family get-togethers or are just learning about it.
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Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 12 ears fresh corn kernels cut and scraped from the cob
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 6 tablespoons butter
  • 1/2 cup half and half
  • 6 slices bacon cut into thirds and cooked until crispy
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon black pepper

Method
 

Cook the bacon:
  1. In a large skillet over medium heat, cook the bacon pieces until crispy. Remove bacon from the pan and set aside, leaving the bacon grease in the skillet.
Sauté the corn:
  1. Add butter to the skillet with the bacon grease and let it melt. Stir in the fresh corn kernels and cook over medium heat for about 5 minutes, stirring occasionally.
Season:
  1. Sprinkle the salt, sugar, and black pepper over the corn. Stir well to combine.
Make the creamy sauce:
  1. Sprinkle the flour evenly over the corn in the skillet. Stir constantly for 1-2 minutes to cook out the raw flour taste.
Add the half and half:
  1. Slowly pour in the half and half while stirring continuously. This will help thicken the mixture and create that creamy texture.
Simmer and thicken:
  1. Continue cooking and stirring for another 3-5 minutes, until the creamed corn thickens to your liking.
Add bacon:
  1. Stir the crispy bacon pieces back into the skillet for a smoky, savory finish.
Serve:
  1. Remove from heat and serve warm as a rich, comforting side dish.
  2. Enjoy!