Summer Fried Corn

You can make fried corn any time of year using kernels from a can, but the time it must be made is during sweet corn season, when you have access to just-picked ears. When you scrape the kernels off them, they drip sweet milky juice that gives this dish big flavor. Add bacon and butter, and life is good!

  • Prep Time:
  • Yield: 4 Servings
  • 6 ears sweet corn
  • 4 tbsp butter
  • 1 tbsp bacon grease
  • 4 slices uncooked bacon
  • Sugar, salt and pepper to taste
  • Over a big bowl, cut the kernels off the ears of corn, then gently scrape the knife against the cobs to encourage their milky liquid to drip into the bowl.
  • Melt the butter and bacon grease over medium heat in a large (preferably cast iron) skillet. Add the bacon, and when it starts to cook, stir in the corn. Simmer 8-10 minutes, until tender, stirring frequently. If the corn seems to be drying out, add a bit of hot water to keep it moist. If the corn is not particularly sweet, sprinkle on sugar to taste. Add salt and pepper to taste.

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One Response to “Summer Fried Corn”


November 9th, 2022

Sounds great, those two flavours together!!! I’m a vegetarian and have ALWAYS BEEN (among a family of meat eaters!). ‘LUUuuuv the taste of bacon and — at times of weakness (“strength”?) — have nibbled(!) WELL DONE-bacon………..but rarely. I have long wished to be able to get that smokey flavour in recipes *like this one, W/O a.) using “the pig” (inc. the fat!) or b.) using a chemical! If you come across a secret ingred. in your travels, could you (“WOULD” you?) let me know? ‘Been wanting this for 50years!
Thanks! “Happy travels!” . . . and “Happy eating”!



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