Mama's Fried Cream Corn

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 12 ears fresh corn, shucked
  • 4 slices thick slab bacon
  • 1/2 stick butter
  • Freshly ground black pepper
Directions

Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little. Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease. Over medium-high heat, pour in the corn. Fry in the grease and butter mixture. Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes. Add black pepper, to taste. If corn seems too dry, add a little milk or water.


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4.5 56
This is heart attack good. To make great fried corn all you need is olive oil, salt and pepper. item not reviewed by moderator and published
This is good. The reason I am posting is the corn cutter Paula uses in the video. I bought one on Amazon. It is made by The Lee MFG CO. out of Dallas. item not reviewed by moderator and published
Fried corn is an enjoyable southern dish. I loved the simple ingredients that added that particular charm that the cooks in the south seem keep. item not reviewed by moderator and published
My family LOVES this recipe. I have made it for Thanksgiving two years in a row. It is always a hit and smells divine when making it. Thank you, Paula. item not reviewed by moderator and published
My family and guests absolutely loved this recipe! I did saute a chopped onion in the bacon drippings first and added about a 1/2 cup of cream and let it simmer down because even though I extracted the milk from the corn by using the back of the knife, it still didn't have that creaminess I was looking for. It came out amazing and difinitely worth the effort! item not reviewed by moderator and published
We loved this! I put in twice as much butter and sweated 1 medium onion and garlic before adding the corn. At the end I added about 3/4 c milk and a little corn starch to thicken and about 1/4-1/2 t nutmeg for a little balance. item not reviewed by moderator and published
This is absolutely delicious, how could it not be with all that grease & fat. We made 3 batches w/IA sweet corn & froze some...ate more than we froze though. item not reviewed by moderator and published
Great recipe... it was, however, the dead of winter in OHIO and I substituted Shoepeg Picsweet frozen corn (2-cups cooked in microwave for 4 minutes and then food processed 1 cup of it before adding to the butter and bacon grease mixture... added a few diced green onion tops, garlic salt, cracked pepper, milk and honey to taste and OMG... a great side dish was to be had... WOW!!!!!! item not reviewed by moderator and published
To the point: BEST STUFF EVER!! item not reviewed by moderator and published
My family is from the south ...so we fry corn all of the time this recipe was very interesting !! item not reviewed by moderator and published
This was really good after adding some half and half and extra butter. item not reviewed by moderator and published
tasty i agree i love corn item not reviewed by moderator and published
After reading so many rave reviews, I was disappointed with the recipe. It just tasted like corn cooked in bacon grease. I was expecting it to be better than that. item not reviewed by moderator and published
So good!! I used canned corn and took my emulsion blender to it to give it a better texture. This is definitely a holiday staple in our house. item not reviewed by moderator and published
I had been missing my grandmothers fried corn.....this recipe is exactly as i remembered it and very very very easy to make item not reviewed by moderator and published
I have made fried corn for years and this was the best. Bacon drippings and butter really make the dish. When I microwave the corn be shucking, it dries the corn out, so I use half and half for the creamy part. I sometimes saute onion in the bacon drippings, it's very, very good. item not reviewed by moderator and published
amazing recipe but i added a little milk and some grean pepper. came out great item not reviewed by moderator and published
I loved it creamed corn is my bf fav food item not reviewed by moderator and published
I think the most difficult part for this recipe is getting the corn off the cob. Fresh corn was expensive, so I bought 3 fresh and 2 can to make this one. Everyone liked it. I did cooked the fresh corn first until it was similar texture as the can corn. item not reviewed by moderator and published
Here in Florida, corn is WAY out of season at the holidays. 12 ears of corn would have cost me $12 at Thanksgiving. So, you'll need 12 servings of frozen corn (just look at the serving size on the side of the bag -- I needed 1 bag plus 1 1/3 cup from another). Put about half of your corn into a food process and pulse until the corn gets pasty -- thus releasing the "milk". Then follow Paula's instructions. I added cream and milk to get the right consistency and some salt. Tastes just like my Nonna used to make. The whole house smells like her kitchen from my memories. Thank you Paula Deen! item not reviewed by moderator and published
I made this last year for Thanksgiving. It is SOO GOOD! I make it for all holidays now!! item not reviewed by moderator and published
This is the perfect side dish on thanksgiving.. Don't skimp when you go to put some on your plate or you'll HAVE to go back. item not reviewed by moderator and published
If you cut the corn off the cob with a potato peeler, then scrap the cob with a knife, you will have better results with creamed corn. Paula's is great!!! item not reviewed by moderator and published
I served this dish along side a Prime Rib for a very fancy dinner, for 40 people. Everyone loved it, and wanted the recipe! It was so simple I was able to focus more attention on my guests. item not reviewed by moderator and published
This tasted awesome and why not? Butter, bacon annnnndd I even added a bit of cream at the end (well maybe a bit more than a bit). I made this for Thanksgiving last year and it was so fun, my sisters and I were in the kitchen shucking the corn and cutting it from the cob and preparing our meal. Well somehow the recipe paper got lost in the hoopla and I couldn't remember for sure but thought I was supposed to add cream. Made sense, right? Well it was fantastic and my father in law complimented me so much saying it was just like his mother used to make. He admired how well it turned out because he knew all the hard work that went in to it annnndd it tasted GREAT. hahaha. Wasn't that much work (more than if I used frosen or cannced for sure) but well worth the kudos. Thanks Paula! item not reviewed by moderator and published
I tried this recipe for the first time last Thanksgiving and it was an instant hit! Everyone loved it! I was asked to make it again on Christmas, Easter...its the new addition to all of our holiday meals! THE BEST creamed corn EVER!! item not reviewed by moderator and published
This recipe brought back many memories of my Grandma's fried corn. I have been looking for many years for a recipe similiar to hers.(I somehow missplaced mine,) Thank you Paula, I have found it. This recipe is easy and the results are wonderful, satisfying every taste bud in my mouth. My kids love this recipe also! item not reviewed by moderator and published
Connie, Seattle item not reviewed by moderator and published
This recipe is wonderful and mouth-watering. item not reviewed by moderator and published
This is a recipe that my grandmother used to make and I never knew what she had in it. Thanks so much. item not reviewed by moderator and published
I added a bit of heavy cream but this is not for the calorie conscious. item not reviewed by moderator and published
It was an easy to follow recipe, but make sure you grate the corn or mash it up very fine. My corn turned out a little crisp. Also if you like things a little more savory, this might not be the recipe for you item not reviewed by moderator and published
I added a little milk. I also used the bacon drippings I already had, because they are strained, and that way I didn't have to fry bacon. I sure didn't have any leftovers!! item not reviewed by moderator and published
great and easy to item not reviewed by moderator and published
We loved it item not reviewed by moderator and published
The thought of pan frying creamed corn kind of scared me - but I was game. I didn't have access to fresh corn on the cob, so I replaced this with organic frozen whole kernel corn. Wow - was this GOOD! Even my picky adult daughter liked it! It is now joining our other holiday eal staples! Thank you Paula! item not reviewed by moderator and published
Excellent but not sure it's worth all the calories and fat. item not reviewed by moderator and published
I used heavy cream, to make it creamier, but that didn't help much. The flavor was good, and my family loved it! item not reviewed by moderator and published
I tried the above named recipe. It was easy to prepare and presentation was attractive,however,the dish tasted like flavored corn. Nothing spectacular. I won't prepare this again. item not reviewed by moderator and published
Good ole' fashioned country cookin'! Very easy to make and it's delicious. If the corn isn't the freshest or the sweetest, you may want to add a little salt, to taste. Also works fine with canned corn, but fresh is best! item not reviewed by moderator and published
This turned out great.I used 2 fresh ears of corn with one can of yellow corn. I added some milk, salt & pepper along with a few bacon pieces and it was delicious. item not reviewed by moderator and published
This recipe was amazingly simple. It was wonderful to experience and so tasty. I think this one will win over my 6 year old twins. Excellent!! Thank You Paula!! item not reviewed by moderator and published
This is exactly the way I've always cooked fried corn and it's delicious! For those naysayers out there, remember it's just as important to get the pulp from the corn cob as it is to get the kernels. That's what makes it so creamy. You can never get the same results using store-bought frozen or canned corn!! item not reviewed by moderator and published
Paula, Made this last Thanksgiving for my family, they loved it, in fact I was asked to make it again this year... Thanks for such a great recipe that not only tast great but is so simple to make. item not reviewed by moderator and published
Ms. Paula your fried cream corn is delicious. My Mom and Aunt say it taste just like there MoM's cream corn. item not reviewed by moderator and published
I tried this and it was far from what she made on her TV special. I didn't have the special shucking took for the corn, nor could I find it, so I just used a knife. I guess it doesn't produce the same effect as mine never turned out creamy at all. It wasn't that great in flavor either. item not reviewed by moderator and published
We ate at Paula's restaurant in Savannah recently and loved her cream corn. I looked at the recipe and didn't like the ingredients but that's what makes it taste soooooo good. No more canned cream corn for our family item not reviewed by moderator and published
very good thats all i have to say item not reviewed by moderator and published
We loved this recipe. This went like greesed lightning. I used the best caned corn I could find, a little heavy cream and a lot of cracked pepper. Thanks Paula. item not reviewed by moderator and published
this reminds of some of my granmothers cookin love it item not reviewed by moderator and published
Easy to make and yummy to eat. I used frozen corn and it did just fine. I use the left-overs in mexican cornbread and it definately added to the flavor. item not reviewed by moderator and published
This was so simple to make, my family loved it. First time I ever fixed corn and had none left. Reminded me of what my grnadmother use to make. Thanks Paula item not reviewed by moderator and published
This yankee girl had no problem with this traditionally southern recipe - I think I was a southern belle in a former life. Great flavor, can be made with canned corn, but you need to add a bit of milk or cream and drain the kernels first. THANKS PAULA - I LOVE ME SOME GOOD SOUTHERN COOKIN!! item not reviewed by moderator and published
Does anyone know if you can used canned corn, I live in the east. Hard to get regular corn on cob this time of year. Thanks item not reviewed by moderator and published
This recipe is very easy. For those who didn't see it made, it is just like creamed corn is. It is a thick consistency. You don't slice it like cornbread, just scoop out with a a serving spoon. GREAT FLAVOR!!!!!! item not reviewed by moderator and published
It sounds good, but I wish the I could see a picture of it to know what it's suppose to turn out like. It's it suppose to be like a cereal, a cornbread??? Is it something you would spoon to eat or cut up into squares?? item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes