1. Get the Corn Ready

Start first by cutting the kernels off the cob. If you’ve never done this before, here’s a little hack: place the corn cob upright in the middle of a bundt pan. As you slice downward, the kernels fall neatly into the pan. Easy, right?

Once you’ve got all the kernels, don’t toss the cobs just yet. Use the back of your knife to scrape the “corn milk” out of the cobs. This creamy liquid is like gold—it’ll take the flavor of your fried corn to the next level.

2. Heat Up the Pan

Grab your favorite large skillet. Nonstick, cast iron, stainless steel—it doesn’t really matter as long as it’s big enough to hold all your corn. Melt the butter over medium heat, and if you’re using bacon grease, toss that in too.

Can we just pause here to appreciate how amazing the kitchen smells at this point? Butter and bacon grease sizzling in a hot pan is basically aromatherapy.

3. Cook the Corn

Add your corn kernels and corn milk to the skillet. Stir them around so every kernel gets coated in that buttery goodness. Sprinkle in black pepper, sugar and salt, then let the corn cook for about 8–10 minutes.
Every now and then, you want to make sure that things will not be stuck in the pan, but avoid doing so too often. Those golden-brown bits that form on the bottom of the pan? That’s where the magic happens.

4. Optional Add-Ins

If inspiration calls for something wild, now is the time to add. Diced bell peppers add a pop of color and sweetness, while green onions bring a bit of freshness. For heat lovers, a pinch of cayenne or crushed red pepper flakes works wonders.

5. Serve and Enjoy

Scoop the fried corn into a serving dish and serve it hot. Honestly, this dish doesn’t even need a garnish, but if you’re feeling fancy, a sprinkle of fresh herbs like parsley or chives never hurts.