Crispy Corn (Cast Iron Skillet)

6 people
1 hr 5 min

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This southern Crispy Corn (Cast Iron) is slowly cooked in loads of butter and oil in a cast skillet until caramelized and crispy. It is simple, yet full of flavor. Think salty sweet. And if you love corn as much as me, you will be all over this one. It is the perfect no fuss side dish and one I make on repeat.

I have always loved to eat. As a kid, food was my favorite part of most gatherings and activities. I was always an adventurous eater and let’s just say my parents were not struggling to get me to finish my plate.


Everytime I would go to my grandparent’s, they would ask me what special dish I wanted them to make. There were two things I can remember requesting almost every time, my grandfather’s famous ribs and my grandmother’s fried corn.


Her fried corn is one of my all time favorite recipes. And sometimes I wonder how much nostalgia plays a part in that, but it is SO good. What is one of your favorite dishes or foods from your childhood?


So I know fried corn might mean something a little different to everyone, but in my family fried corn is corn slowly cooked in butter and oil until it browns and becomes crispy. It is not deep fried.


This crispy corn recipe is pretty close to my grandma’s fried corn, but dare I say I think it is a little better?


Highlights

  • Uses canned corn (easy & inexpensive)
  • Loads of butter
  • Salty & a little sweet
  • Slow cooked in a cast iron skillet
  • Perfect easy holiday side dish


Ingredients

  • Canned Corn: I have tried this recipe with fresh corn and it tastes very similar. So fresh corn can be substituted but I don’t find it is worth the extra work. You will need about 3 cups of corn.
  • Vegetable Oil: You can substitute this for canola or any neutral tasting oil. I have also tested it with olive oil and that will work as well as long as you like the flavor.


Complete list of ingredients and amounts is located on the .


Instructions

before you start . . .

  • Drain the corn. Be sure to drain as much of the liquid from the canned corn as possible.


Step 1: In a cast iron skillet or large pan, melt the butter and oil over medium heat.


Step 2: Add the corn, garlic, salt, and pepper. Cook on medium for about 10 minutes or until all of the water evaporates.

TIP - The corn will not have developed any color at this point. Be patient.


Step 3:Turn the heat down to medium low and cook the corn for another 15 minutes.


Step 4: Continue cooking the corn on medium low for another 15-20 minutes or until the corn is golden brown.

TIP - The corn will slowly begin to develop color.


TIP - Stir occasionally but not continuously so the corn can caramelize.


Expert Tips & Recipe Notes

  • Cook in a cast iron skillet. Cast iron retains heat extremely well and helps the corn get crispy. If you do not have one, use a large heavy skillet.
  • Use a combination of oil & butter. This was something my grandma was always adamant about. The butter adds a nice flavor and the oil ensures there is enough fat for browning. I find that the combination produces the best results, so I do not recommend only using one or the other.
  • Slow cook. This recipe might seem a little time consuming but the nice thing is that it is super hands off. With that being said, you can’t rush it. Turning the heat up and cooking it for a shorter time does not work as well.
  • The corn develops color slowly. As you will see in the photos above after 10-15 minutes you may think the corn is not caramelizing at all. It is a slow process. All of the liquid has to evaporate first. Patience is key. 😉
  • You don’t need to keep a close eye on the corn. This recipe does not require much attention. Just be sure to keep the heat on medium low. I find it does not burn easily. I recommend stir occasionally but not continuously.

FAQs

How do you store leftover corn?Store in an airtight container in the refrigerator for 3-4 days.

Can you make crispy corn without a cast iron skillet?Yes. Use a large heavy skillet instead.

How do you cook canned corn?I recommend slowly cooking it with lots of fat. This helps the corn caramelize, but not burn or stick the pan.

Can corn be sautéed?Yes. Sautéing corn brings out the sweetness and gives it a great flavor.


Related Recipes

Old Fashioned Soft and Buttery Yeast Rolls

Baked Feta Dip with Tomatoes

Southern Green Beans (Instant Pot)

Simple Mac and Cheese Recipe without Flour (One Pot)


icon FULL RECIPE HERE: https://biteswithbri.com/crispy-corn/

Crispy Corn (Cast Iron Skillet)

Recipe details

  • 6  people
  • Prep time: 5 Minutes Cook time: 1 Hours Total time: 1 hr 5 min
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Ingredients


  • 2 15 ounce cans corn, drained*
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil*
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon granulated garlic

Instructions


Review all recipe notes and instructions before beginning.
In a cast iron skillet or large pan, melt the butter and oil over medium heat.
Add the corn, garlic, salt, and pepper. Cook on medium for about 10 minutes or until all of the water evaporates.
Turn the heat down to medium low and cook the corn for another 15 minutes.
Continue cooking the corn on medium low for another 15-20 minutes or until the corn is golden brown.

Tips

  • Canned Corn: I have tried this recipe with fresh corn and it tastes very similar. So fresh corn can be substituted but I don’t find it is worth the extra work. You will need about 3 cups of corn.
  • Vegetable Oil: You can substitute this for canola or any neutral tasting oil. I have also tested it with olive oil and that will work as well as long as you like the flavor.
  • Cook in a cast iron skillet. Cast iron retains heat extremely well and helps the corn get crispy. If you do not have one, use a large heavy skillet.
  • Use a combination of oil & butter. This was something my grandma was always adamant about. The butter adds a nice flavor and the oil ensures there is enough fat for browning. I find that the combination produces the best results, so I do not recommend only using one or the other.
  • Slow cook. This recipe might seem a little time consuming but the nice thing is that it is super hands off. With that being said, you can’t rush it. Turning the heat up and cooking it for a shorter time does not work as well.
  • The corn develops color slowly. As you will see in the photos above after 10-15 minutes you may think the corn is not caramelizing at all. It is a slow process. All of the liquid has to evaporate first. Patience is key. 😉
  • You don’t need to keep a close eye on the corn. This recipe does not require much attention. Just be sure to keep the heat on medium low. I find it does not burn easily. I recommend stir occasionally but not continuously.
Brianna May
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Comments

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  • Mee50004093 Mee50004093 on Jul 02, 2021

    I have many cans of corn, and this looks like a very yummy snack.

    Thankyou and your Grandma for this recipe.

    Carol

    Trinidad Ca

  • Adriana Santos-Davila Adriana Santos-Davila on Jul 03, 2021

    Oh, this is something I used to have as a child and it is delicious! I must disagree with you: it is so much worth using raw corn, and if you find the white fresh corn even better.,

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