Slow Cooker Southern Fried Corn
No Comments Jul 25, 2023
Updated Mar 23, 2024
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This Slow Cooker Southern Fried Corn recipe is a delicious and easy way to make a side dish to go with any main course. Southern recipes like this all have one thing in common – lots of butter – and this corn recipe is no different. All you need are just a few southern fried corn ingredients and your crockpot!
Corn is not the only side dish you can easily make in the crock pot. Slow Cooker Red Cabbage and Slow Cooker Honey Garlic Carrots are two other sides to consider making in addition to this delicious corn.
Table of Contents
Why you should try this fried corn recipe
Corn has always been one of those go-to dishes because it’s easy to make and throw with other things to make a complete meal. If you’re tired of canned corn, sweet corn, or gnawing corn off the cob, then you’ll enjoy making southern fried corn. We love making this recipe and serving it with Slow Cooker Root Beer Chicken.
With just a few simple (and tasty) ingredients, you’ll give corn kernels an entirely new taste that will have your friends and family wanting more. In addition to little to no prep, the cooking time is long enough to allow all of the southern fried corn ingredients marry together. Add this great recipe to your book and thank me later! If you have leftovers from this recipe, you can make street corn dip!
Recipe Ingredients
- Corn: To make sure you have plenty of corn, I suggest using three bags of frozen corn.
- Butter: I like to use salted butter for this recipe. It’s always been known to make good corn better.
- Shallot: These are known to have a sweet flavor with a slight hint of sharpness, which add the perfect flavor to this side dish.
- Honey: Even if you use sweet corn, honey has a way of adding natural sweetness and is a great substitution for sugar.
- Bacon Fat: You’ll only need a couple of tablespoons of bacon fat, which adds a slight deep fried flavor.
- Seasonings: Salt and black pepper to taste.
Step-by-Step Directions
Step One – Add corn to the slow cooker.
Step Two – Add the shallot, bacon grease, honey, and bacon fat.
Step Three – Add the pats of butter and sprinkle over the salt and pepper.
Step Four – Cover and cook on LOW for 4 hours without opening the lid during the cooking time. Stir before serving and enjoy.
How to serve
- With a dish like this, I recommend transferring the corn to a large bowl and adding a spoon to serve immediately. You can also keep it in the slow cooker, just turn it to the KEEP WARM setting, stirring occasionally.
- Another way to serve this corn is with a few quarters of butter served on top in addition to fresh herbs and a dash of cayenne pepper. We also love to make slow cooker green bean casserole as another side dish option.
- If you’re wondering the best meal to serve this corn with, I’d go for fried chicken, beef tips, or a meatloaf.
Recipe FAQs
Yes. I just find that it’s easier to use frozen corn. But it should work with fresh corn, canned corn, corn cobs, and corn from the farmers market. It’s so easy to find fresh corn in corn season.
You can fry several pieces of bacon in a cast iron skillet (or frying pans of your choice) and drain the grease from the cooked bacon once it’s done cooking.
It shouldn’t be; however, the honey should be plenty.
Pour any remaining corn into an airtight container and store them in the fridge. When you’re ready to have them again, reheat them over medium low heat until warmed throughout.
You can easily do that by adding a little bit of heavy cream along with a can of creamed corn.
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Slow Cooker Southern Fried Corn
Ingredients
- 36 oz. frozen corn, (three 12-oz. bags)
- ½ cup salted butter, sliced
- 1 shallot, diced
- 2 Tbsp. honey
- 2 Tbsp. bacon fat
- 1 tsp. salt
- ½ tsp. fresh ground pepper
Instructions
- Add the frozen corn to the slow cooker. Add the shallot, bacon grease, honey and bacon fat.
- Add the pats of butter and sprinkle over the salt and pepper.
- Cook on LOW for 4 hours without opening the lid during the cooking time.
- Stir before serving and enjoy.
Sarah’s Notes
- Fresh corn off the cob or canned corn will work just fine in this recipe.
- White sugar can be used instead of honey.
- Pour any remaining corn into an airtight container and store them in the fridge. When you’re ready to have them again, reheat them over medium low heat until warmed throughout.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Want a skillet version? Try my friend Donna’s Skillet Southern Fried Corn Recipe.
