I love making this Southern fried corn when fresh corn is in season. It's quick enough for a weeknight but still special enough for Sunday dinner or even for the holidays. The diced shallots and yellow bell pepper add a pop of sweetness and color.
Instead of butter or bacon drippings, I stir in coconut cream, just the thick layer from the top of a can of unsweetened coconut milk. Don't shake the can, just scoop from the top. That little step makes all the difference.
The cream melts into the corn and vegetables, giving it the feel of an upgraded traditional Southern dish.
This skillet corn comes together with only six ingredients in under 20 minutes, and it fits right in alongside other favorites like collard greens, green beans with smoked turkey, sweet potato cornbread, or a refreshing cucumber and tomato salad.
Simple Instructions
This dish comes together in just a few quick steps, making it one of the easiest Southern side dishes to prepare.
Start by sautéing the shallots and bell pepper until softened and fragrant.
Add the fresh corn kernels and fry them in the skillet for a few minutes.
Finish by stirring in the coconut cream, cooking just until the corn is tender and coated in a silky, creamy finish.
Texture and Appearance
The best part about Southern fried corn is that the corn stays juicy with just the right amount of color, and the coconut cream brings everything together in a silky, glossy finish that feels like a step up from the traditional version.
Will this taste like coconut?
Nope, the cream adds body without having to use heavy cream or flour and water, so it still tastes like classic Southern fried corn. Most people won't even realize there's coconut cream in it. The addition of coconut cream really takes this Southern classic to the next level.
Southern fried corn has always been a staple Southern side dish. Try pairing it with my Southern Fried Fish and Southern-Style Smoked Turkey Wings to make a simple dinner unforgettable.
📖 Recipe
Southern Fried Corn (Creamy Skillet Corn with a Simple Twist)
Southern Fried Corn (Creamy Skillet Corn with a Simple Twist)Equipment
- Cast Iron Skillet
- Measuring spoons
- Chef's knife
- Cutting board
Ingredients
- 5 ears corn (fresh, preferably)
- 2 tablespoon shallots (diced)
- 2 tablespoon yellow bell pepper
- 8 tablespoon unsweetened coconut milk (The thick layer from the top of a can of unsweetened coconut milk. Don't shake the can, just scoop from the top. I use canned Thai Kitchen Unsweetened Coconut Milk.)
- 2 tablespoon avocado oil
- ½ teaspoon kosher salt
Instructions
- Dice the shallot and yellow bell pepper. Set aside.
- Rinse the ears of corn under cool water and pat them dry with paper towels. Place an ear of corn onto a cutting board and turn it on its side, then carefully remove the kernels from the cob using a chef's knife. Set aside.
- Heat avocado oil in a cast-iron skillet over medium heat.
- Add the diced shallot and yellow bell pepper. Sauté until softened and fragrant.
- Stir in the fresh corn kernels (cut straight off the cob). If using frozen corn, thaw completely and pat dry before adding.
- Let the corn cook for a few minutes, stirring occasionally, until the kernels start to take on golden edges.
- Spoon in the thick coconut cream from the top of the can (about 8 tablespoons). Stir until it melts into the corn and vegetables, coating them evenly.
- Season with kosher salt, taste, and adjust if needed. Serve warm.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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