Easy Southern style skillet fried corn made with Cajun-seasoned sweet corn, butter, chicken stock and a touch of cream.
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.
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.
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.
HOW TO MAKE FRIED CORN
It’s so easy to make, here we go:
- Melt butter in skillet, I love my cast iron skillet for this!
- Add chicken stock
- Add Cajun seasoning, smoked paprika and cayenne
- Stir to combine cooking liquid
- Add corn kernels
- Stir to combine well
- Bring to a steady simmer and “fry” until most of the liquid is absorbed
- Finish off with a little heavy cream, if desired
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🍴🐦
Cajun Southern Fried Corn
- 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
- ⅛ teaspoon cayenne
- 2 tablespoons heavy cream, optional
- Kosher salt and fresh cracked black pepper, to taste
- 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!
- 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!