Creamy Fried Corn
Prep time
Cook time
Total time
Creamy fried corn, uses fresh, frozen, or canned corn. Great way to use leftover corn off the cob.
Serves: 4 to 6
  • 4 cup Frozen, Canned or Leftover Corn
  • ½ lb Bacon
  • ½ cup Green and/or Red Pepper
  • ½ cup Chopped Onion
  • 2 cup Butter
  • 2 tablespoon White sugar or honey
  • ¾ cup Heavy cream
  • Salt and Pepper To Taste
  1. In a large skillet over medium-high heat, fry bacon crispy. Crumble bacon.
    Drain off all but about 2 tablespoons of bacon grease.
  2. Add chopped green and/or red peppers, and chopped onions to the bacon.
    Saute until tender.
  3. Add corn, stirring in the sugar and or honey.
    Add butter and continue stirring for several more minutes.

  4. Increase heat to high and add heavy cream continuing to stir so the corn won't stick to the pan.
    Add salt and pepper.
    Cook corn until most of the cream has been absorbed.
    Remove and serve hot.
* I like to use some green and some red pepper for the color.
** Can use half and half instead of heavy cream for a lighter version.
Recipe by Pray Cook Blog at