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Cajun Southern Fried Corn

Easy Southern style skillet fried corn made with Cajun-seasoned sweet corn, butter, chicken stock and a touch of cream.

Cajun Southern fried corn in serving bowl.

It’s the dog days of summer and all my favorites are in abundance at the markets, especially sweet corn.  Actually, we’ve had local sweet corn here in St. Louis since the beginning of July and I never tire of it.  We love it on the cob, on the grill mostly but also this Southern style way of doing corn, fried in a skillet.

Corn on the cob collage, husked

The term fried throws me a bit, but here in Missouri that’s what they call this way of making corn.  Cut the kernels off the cobs and fry in butter and seasonings.  I’ve said it before and I’ll say it again, I’ve lived all over the midwest and Missouri is so much more southern than midwestern when it comes to cooking.

Cutting kernels off sweet corn in bowl.

All the local versions I’ve come across involve cooking the kernels in butter.  Some add seasonings like I did, some add bacon drippings, and some add a little cream.  I love Cajun seasoning so that’s what I used, along with homemade chicken stock.

Ingredients photo.

HOW TO MAKE FRIED CORN

8-photo process collage, frying corn in cast iron skillet.

It’s so easy to make, here we go:

  1. Melt butter in skillet, I love my cast iron skillet for this!
  2. Add chicken stock
  3. Add Cajun seasoning, smoked paprika and cayenne
  4. Stir to combine cooking liquid
  5. Add corn kernels
  6. Stir to combine well
  7. Bring to a steady simmer and “fry” until most of the liquid is absorbed
  8. Finish off with a little heavy cream, if desired

Finished corn in cast iron skillet with wooden spoon.

How delicious and easy, huh?  I know, it’s so good!  The corn is sweet and still has a little crunch to it and the spicy, buttery sauce is perfect.  I make this all the time this time of year.  Try this fried corn, you’ll get hooked, too! ~ Kelly🍴🐦

In serving bowl with spoon.

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Cajun Southern fried corn in serving bowl.

Cajun Southern Fried Corn

Easy Southern style skillet fried corn with Cajun seasonings and butter.
4.86 from 7 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 168kcal
Author: Kelly | the hungry bluebird

Ingredients

  • 6 ears sweet corn
  • 8 tablespoons butter I use salted
  • 1 cup chicken stock preferably homemade
  • 1 teaspoon Cajun seasoning, or to taste I use an unsalted blend
  • ¼ teaspoon smoked paprika
  • teaspoon cayenne
  • 2 tablespoons heavy cream, optional
  • Kosher salt and fresh cracked black pepper, to taste

Instructions

  • In a large bowl, cut all the corn kernels off the cob, scraping the cobs to get all the corn milk.
  • Melt butter in a large cast iron skillet. Add the chicken stock and Cajun seasoning and stir to combine. Add the corn kernels and bring to a steady simmer. Season with a little salt and pepper.
  • Fry corn until most of the liquid is absorbed, stirring frequently. Taste for salt and pepper. If desired, stir in a couple tablespoons of cream at the end. Serve and enjoy!

Recipe Notes

  • I use an unsalted Cajun spice blend.  I also use salted butter.  Keep that in mind when adding salt!
  • The seasonings can easily be adjusted to taste and heat level, you want more spicy, add a little more of the seasonings to taste.
  • Can swap out some butter (2-3 tablespoons) with bacon drippings for an even more Southern flavor profile, and garnish with crumbled bacon! 

Nutrition

Calories: 168kcal Carbohydrates: 2g Protein: 1g Fat: 17g Saturated Fat: 11g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 47mg Sodium: 179mg Potassium: 64mg Fiber: 1g Sugar: 1g Vitamin A: 766IU Vitamin C: 1mg Calcium: 10mg Iron: 1mg
Keyword: cajun corn, fried corn
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

 

Recipe Rating




Chris Coxon

Friday 31st of December 2021

Delicious went qith the cajun chicken and swede chips a treat

Keith Rittenhouse

Wednesday 21st of August 2019

Great flavor, so good I did it a second time a few days later! This time I used a spice mix from 'Teeny Tiny Spice Company' called 'Garam Masala'. It was also a great flavor!! I'm thinking the process with any number of spice blends would be a hit!!! THANKS!!

Carol

Wednesday 7th of August 2019

I just made some! So easy, tasty and impressive!

Meathead

Tuesday 6th of August 2019

Local sweet corn just got sweeter.