Comments on: Secret of the Best Southern Fried Corn Recipe

By: Angela Roberts

Angela Roberts — Sat, 24 Jan 2026 19:32:52 +0000

In reply to Karren. I don't see why not.

By: Karren

Karren — Fri, 02 Jan 2026 21:35:51 +0000

Can you make this frozen corn vs canned? Thanks

By: Dona L Kolakowski

Dona L Kolakowski — Mon, 19 Aug 2024 16:41:39 +0000

Made as directed. It was delicious! I like the corn to caramelize, so I use that option.
Will definitely be making again!

By: Angela Roberts

Angela Roberts — Mon, 04 Mar 2024 22:59:46 +0000

In reply to Libba. Wow. You made my day. Thanks.

By: Libba

Libba — Wed, 28 Feb 2024 02:37:19 +0000

In reply to Angela Roberts. BRAVO!! Angela I couldn’t have said it better but I was about to try! Ha! I was raised in The Sip (MS) and fried corn is very much a thing even in Mississippi so thank you for the spot on recipe. I’m headed to the store to get some corn and make it. Please continue doing things your way lady although you sound a lot like me and that’s rude & uneducated comment probably makes you more adamant than ever!! I just found your recipe which I’m sure is delicious but your attitude is what will keep me around and coming back! So nice to see a strong woman taking up for herself esp against stupid comments by people who apparently don’t know all they think they do!! LOL

By: Kym Fissel

Kym Fissel — Sat, 22 Jul 2023 23:16:15 +0000

In reply to Jennifer. Fried corn absolutely is a dish from the south!! My family is from Alabama and my grandmother made this all the time!! My mother made it and now I make it.

By: Angela Roberts

Angela Roberts — Wed, 19 Jul 2023 21:05:57 +0000

In reply to Diane. Sorry I just saw this. I think you can make ahead and reheat.

By: Diane

Diane — Sun, 16 Jul 2023 20:05:02 +0000

Hi there! Hoping you will see this soon…is it possible to make this a little earlier than when guests arrive…so that I’m not tending it while here…make it an hour or 2 beforehand….leave covered on stove and then reheat upon their arrival? Thank you…just d your site today…running out of ink on my printer!

By: Angela Roberts

Angela Roberts — Wed, 03 May 2023 19:37:29 +0000

In reply to Carol Jones. You can make it the way you like it.

By: Carol Jones

Carol Jones — Sat, 29 Apr 2023 19:48:19 +0000

“Cut it twice and scrape it thrice” was my great grandmother’s secret to the best fried corn she said. Your recipe is right on. But if I could, I would add that white or field corn is best and cutting twice cuts the corn in half so it is so tender you can eat it without cooking! Scraping the cob three times means you always get every drop of milk from it.. Good corn, she said meant you didn’t need cream but she usually did put in a splash or two for taste. NO SUGAR. When she put the corn in it would ZIZZLE hence fried corn. It would cook no more than three or four minutes in the preheated bacon grease and butter while constantly turning and sprinkling with ground black butter and salt to taste. It should be slightly creamy, and the corn should be CRISP, NOT SWEET, NOT SOFT OR BROWNED OR GOOEY.