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Flavorful fried corn is filled with bacon and peppers. It’s a perfect pairing for spring and summer meals and comes together in under 30 minutes!

This fried corn is BBQ-perfect and would taste great paired with Country Style Pork Ribs, Hamburgers, or Hot Dogs.

A white bowl filled with colorful fried corn.

Love us Some Veggies!

We love a good side, especially when those sides are fried!

Fried corn is a unique dish, popular in the south, that is PACKED with flavor and will quickly become a favorite. It’s one we love to make as a BBQ side that is simple and yummy.

Why we love it:

  • We love bacon. Not only are there bacon crumbles, but so much flavor is included when you sauté the corn and peppers in the bacon drippings.
  • Colorful. With red, yellow, and green vegetables, this salad is as colorful as it is tasty.
  • Southern flair. The flavors make a tasty side to pair with Fried Chicken, Pork Chops, and some collard greens.
A white bowl filled with corn.

Just a Few Ingredients

  • bacon thin or thick cut
  • green bell pepper
  • red bell pepper
  • frozen corn or use about 5 cups of fresh corn
  • salt and black pepper

How to Make Fried Corn

  1. BACON. In a large skillet, over medium-high heat, cook bacon until browned, but still soft (about 7 minutes). Keep 1-2 tablespoons of bacon grease in the skillet (if not, you can use butter).
  2. VEGGIES. Add bell peppers and cook until the corn kernels are tender about 5-7 minutes.
  3. CORN. Reduce heat to low and stir in corn. Cook until tender (about 12-14 minutes).
  4. SERVE. Salt and pepper, to taste.
Corn mixed with bacon and peppers in a pan on the stove.

Recipe Tips

  • Add vegetables. Add green onions, jalapeños, or fresh tomatoes.
  • Corn shucking. Use 6-7 cobs of sweet corn. Remove the husks and silk strands, then use a sharp knife to cut the corn off the cob.
  • Garnish with fresh herbs. Chives, parsley, basil, or thyme.
  • Sweetener. Add a little sugar or maple syrup to add a sweet contrast to the salty bacon.
A white bowl filled with fried corn salad.

Storage Info

  • Make ahead of time. Prepare the different ingredients a day ahead of time and keep them in separate containers in the refrigerator until you’re ready to cook the dish.
  • STORE leftovers in an airtight container in the fridge for 3 days.
  • Reheat your southern fried corn in a cast iron skillet to keep everything crisp, or use the microwave.
Close up of a white bowl filled with fried corn.

For More BBQ Sides:

5 from 1 vote

Fried Corn Recipe

By: Lil’ Luna
Flavorful fried corn is filled with bacon and flavor. It's a perfect pairing to your favorites and comes together in under 30 minutes!
Servings: 8
Prep: 6 minutes
Cook: 24 minutes
Total: 30 minutes

Ingredients 

  • 8 slices bacon, chopped
  • ½ green bell pepper, chopped
  • ½ red bell pepper, chopped
  • 2 (12-ounce) packages frozen corn
  • salt and pepper, to taste

Instructions 

  • In a large skillet, over medium-high heat, cook bacon until browned, but still soft (about 7 minutes).
  • Add bell peppers and cook until tender, about 5-7 minutes.
  • Reduce heat to low and stir in corn. Cook until tender (about 12-14 minutes).
  • Salt and pepper, to taste.

Nutrition

Calories: 95kcal, Carbohydrates: 1g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 15mg, Sodium: 146mg, Potassium: 73mg, Fiber: 0.3g, Sugar: 0.5g, Vitamin A: 269IU, Vitamin C: 16mg, Calcium: 2mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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