Paula Deen Mama’s Fried Cream Corn is a six-ingredient side dish made with fresh corn, thick slab bacon, and butter. It’s ready in 45 minutes, serves 10, and fits right in at a Sunday dinner or summer cookout. In the South, fried cream corn is the side that gets the plate cleaned.
The bacon grease is what makes or breaks this dish. Paula fries the corn directly in the rendered fat with butter, and that step does all the heavy lifting. Skip it or swap in oil, and you lose the smoky richness that separates this from plain creamed corn out of a can.
Grate or cut the corn right before cooking so it stays sweet. Keep the heat on medium-high only for the initial fry, then drop it low or the sugars burn. This one is best served fresh, so make only what the table will eat.
Paula Deen Mama’s Fried Cream Corn
Course: Side DishCuisine: American, SouthernDifficulty: Easy10
servings15
minutes30
minutes195
kcalFresh corn scraped off the cob, fried in bacon drippings and butter, then simmered low until thick and creamy. A simple six-ingredient side dish with rich, smoky flavor.
Ingredients
1/2 stick Butter
12 ears fresh corn
4 slices thick slab bacon
Freshly ground black pepper
Milk, optional
Water, optional
Directions
- Fry the corn: 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.
FAQs
Can I use frozen corn instead of fresh?
You can, but the result won’t be the same. Fresh corn releases a milky starch when grated that thickens the dish naturally. Frozen corn is drier and won’t cream up the same way. If fresh isn’t in season, thaw the corn completely and pat it dry before frying.
How long does fried cream corn last in the fridge?
It keeps for about two days covered in the refrigerator, but the texture softens as the corn absorbs the fat. Reheat it in a skillet over low heat with a splash of milk to loosen it back up. It doesn’t freeze well because the corn breaks down and turns mushy.
Can I make this ahead and reheat it?
You can make it a few hours ahead and hold it in a warm oven, but it’s best served right off the stove. Paula serves it as a side alongside any favorite meal. If you need to reheat, use a skillet over low heat and add a little milk or water to bring the creamy texture back.
How do I keep the corn from burning in the skillet?
The biggest mistake is leaving the heat on medium-high the whole time. Paula fries the corn at higher heat to start, then drops the temperature and simmers it for 10 to 15 minutes. Stir often once you lower the heat, and if it starts sticking, add a splash of milk or water.
What does it mean to grate the corn?
A corn grater scrapes the kernels off the cob and presses out the milky starch at the same time. That liquid is what gives this dish its thick, creamy texture without adding actual cream. A knife works too, but mash the kernels a little afterward so they release some of that starch.
