Sweet, salty, and creamy. There’s maybe no better way to enjoy fresh summer corn than Country-Fried Corn. It’s the perfect accompaniment to fried chicken or pork chops and has long been a southern favorite.

The secret to this delicious side dish is to cut the kernels from the cob and then scrape all that milk and pulp off the cob. It helps flavor and thicken the fried corn.

Of course, bacon doesn’t hurt either.

Once you cut the kernels off, you’ll go back over the cobs multiple times with a knife scraping all that you can off the cob. No waste here.

Type of Corn To Use

I typically use a sweet white corn like the fan favorite Silver Queen. But any corn can be used. The fresher the better though.
This recipe is based off of Miss Mary Bobo’s recipe found in Miss Mary Bobo’s Boarding House Cookbook: A Celebration of Traditional Southern Dishes that Made Miss Mary Bobo’s an American Legend. Miss Mary Bobo’s Boarding House has been serving up delicious homestyle southern food in Lynchburg Tennessee for over 100 years. This cookbook is one I turn to again and again for the simple southern comfort food that I grew up eating.

What To Serve Country-Fried Skillet Corn With

This cream corn dish goes well with so many southern foods. I especially love it with fried chicken or Southern Fried Pork Chops. It also goes well with Southern Baked Chicken or Pulled Pork.

Other Ingredients

Country Fried...