This fried corn recipe is a quick and easy side dish that turns frozen corn into a gourmet treat. With the bold, savory kick of Cajun seasoning and the smoky warmth of paprika, each bite is packed with flavor. It’s one of those recipes that looks fancy but comes together in minutes—perfect for busy weeknights or last-minute gatherings.

Whether you’re serving it with a crisp garden salad, smoky grilled meats, or enjoying it straight from the pan (no judgment here!), this Southern-style favorite is sure to impress your guests and family alike. Plus, it’s versatile enough to pair with almost any meal.

A close-up of a white bowl filled with vibrant yellow, seasoned corn kernels. A spoon is lifting a portion, showing the glistening and slightly caramelized texture of the corn. Small green herbs can be seen sprinkled throughout.
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Let me tell you, this Southern fried corn recipe has become a go-to in my kitchen. It’s amazing how a simple bag of frozen corn can turn into something so spectacular! The secret? Cajun seasoning and smoked paprika. These two little powerhouses bring a spicy, smoky, and savory kick that’s hard to resist.

The best part is, you probably already have everything you need. Butter, garlic powder, vegetable stock—just the basics, but they come together in such a delicious way. It’s budget-friendly, practical, and oh-so-easy to whip up, even on a busy night.

And don’t worry, no fancy techniques are required! I just toss everything into my favorite skillet (cast iron if I’m feeling fancy) and let the magic happen. In about 16 minutes, you’ve got a side dish that’ll wow any spice lover or fan of Southern cooking. Trust me, once you try it, you’ll be making it on repeat.

If you love corn, you can try my other corn side dish recipes like the Creamy Baked Corn Casserole and Grilled Corn In Husk.

Ingredients You Will Need For Fried Corn

Get ready to spice things up with a handful of pantry staples to make this flavorful corn recipe.

An arrangement of ingredients on a white surface includes a bowl of frozen corn, a small bowl of butter slices, a white dish with garlic powder, smoked paprika, and Cajun seasoning, and a cup of vegetable stock. Labels identify each ingredient.
  • Frozen corn kernels: Choose whole kernels of sweet corn for its natural sweetness and tender texture when fried. If you want them to cook faster, look for smaller corn kernels.
  • Cajun seasoning: Check the ingredient list and make sure it’s all spices without any fillers. If you like it spicy, choose one with a higher cayenne pepper content.
  • Smoked paprika: For a more authentic smoky flavor, choose Spanish paprika. Mild or medium varieties suit best, as they don’t overpower the dish with too much heat.
  • Butter: Choose butter with a higher fat content to make the fried corn extra creamy and delicious. Make sure it’s far from its expiration date because it loses flavor over time.
  • Vegetable stock: Make sure the ingredients are all natural with vegetables and spices. If possible, go organic for a more vibrant flavor.
  • Garlic powder: Look for fresh, pure garlic powder to get the best flavor. To blend easily into the dish, choose finely ground powder.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Variations and Substitutions

  • If you don’t mind the extra work of shucking the corn and cutting the kernels off the cob, use fresh corn kernels instead of frozen for a fresher taste.
  • If you run out of Cajun seasoning, substitute it with chili powder or taco seasoning.
  • Regular paprika will work in the absence of smoked paprika. Just add some liquid smoke to give that signature smoky taste.
  • Replace butter with olive oil, avocado oil, or coconut oil for a healthier option and make the recipe vegan.
  • Add some brown sugar or honey to make a sweeter version of this recipe.
  • For a more savory flavor, add bits of crumbled bacon or sausage.
  • Stir in some cheese like cheddar or Parmesan for a cheesy version.
  • Toss some red bell peppers or poblano peppers to add some crunch and color.
  • For a creamier texture, add a small amount of creamed corn.
Can I skip adding vegetable stock in the recipe?

Yes, you can skip it if you want a simpler fried corn recipe. But if you want to enhance the flavor of the corn, the vegetable stock adds richness to the dish and keeps it moist.

Can I adjust the spice level?

Yes, you can easily adjust the spice level by adding more Cajun seasoning or cayenne pepper to the dish. For a milder version, reduce the amount of Cajun seasoning.

How To Make Fried Corn

With your ingredients at hand, let’s get ready to transform simple cor into a flavor-packed dish that’ll have your taste buds dancing.

Place your large frying pan over medium heat. Once it’s warm, add butter and swirl occasionally to melt evenly without burning. When the butter has melted, pour in the vegetable stock, then stir well to combine.

Next, sprinkle in the Cajun seasoning, smoked paprika, and garlic powder to season the mixture. Stir the mixture well and let it cook for 1-2 minutes. This way, the flavors meld and create a flavorful base for your corn.

A frying pan on a light-colored surface filled with a brown sauce. A wooden spoon rests inside the pan, stirring the sauce, with small herbs and spices visible throughout the mixture.

Now, it’s time to add the frozen corn to the pan along with the salt and pepper to taste. Toss to coat the corn in the buttery, seasoned mixture. Let it cook for 8-10 minutes, stirring occasionally, so the corn absorbs all the flavors and is cooked more evenly.

After the time has elapsed, take a kernel and take a taste test. You shouldn’t taste any raw or undercooked flavor. If it’s a little undercooked, give it more time to simmer.

A black skillet filled with sautéed corn kernels, golden brown, with a wooden spoon resting inside. The corn is seasoned, giving it a slightly glossy appearance. The pan sits on a white surface.

Once your corn is done, it’s ready to serve! Transfer it to individual plates or a serving dish topped with fresh herbs like chopped cilantro, parsley, or green onions for garnish. 

To make a full meal, serve your corn together with rice, green salad, or grilled meat. You can also mop up any leftover sauce with garlic bread or soft biscuits. If you want a comforting meal, pair it with a creamy mashed potato.

A white bowl filled with seasoned corn kernels garnished with chopped herbs is on a white surface. Surrounding it are small bowls containing more herbs and red seasoning. A striped cloth and empty white bowl with spoons are nearby.

Gina’s Tips For Recipe Sucess

  • You can directly add the frozen corn into the pan. Just make sure to pat it dry with a paper towel or cloth to remove any excess moisture, which can make the final dish runny.
  • When cooking the corn, lower the heat for the first minute to give the corn time to warm up and increase the heat to medium high to create a crispy texture.
  • Consider adding more butter or a bit of vegetable oil to help the corn crisp up while frying.
  • Don’t forget to stir occasionally to make sure the corn cooks evenly and develops nice crisp edges.
A bowl filled with seasoned corn kernels garnished with fresh parsley. The yellow corn is lightly spiced, giving it a vibrant and appetizing appearance. A spoon and a small dish of spices are visible nearby on the white surface.

Leftover Tips

Your leftover fried corn can keep its flavor and texture when stored properly. Before you transfer the leftovers in an airtight container, make sure to cool them down to room temperature to prevent them from getting soggy. The leftovers stay good for up to 4 days in the fridge and 3 months in the freezer.

To reheat your refrigerated corn leftovers, cook them in a bit of butter in a skillet over medium heat. For your frozen leftovers, thaw them first in the fridge overnight before reheating. If the corn seems to dry, add some water or vegetable stock to bring back its consistency.

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

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A white bowl filled with seasoned corn kernels, garnished with fresh cilantro. The dish is placed on a light surface with a striped cloth partially visible.

6-Ingredient Savory And Smoky Fried Corn Recipe

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 6 servings
Turn frozen corn into a flavorful side dish with this easy fried corn recipe! Seasoned with Cajun spices, smoky paprika, and butter, it’s a quick and delicious option for any meal. Perfect alongside grilled meats or as a tasty stand-alone dish!

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 3 tbsp butter
  • ½ cup vegetable stock
  • 1 tsp garlic powder
  • 2 tsp Cajun seasoning
  • ¼ tsp smoked paprika
  • 3 cups frozen corn kernels
  • Salt and pepper, to taste

Instructions
 

Prepare the Seasoned Base:

  • Melt the butter in a large frying pan over medium heat.
    3 tbsp butter
  • Add the vegetable stock, garlic powder, Cajun seasoning, and smoked paprika. Stir until well combined.
    ½ cup vegetable stock, 1 tsp garlic powder, 2 tsp Cajun seasoning, ¼ tsp smoked paprika

Cook the Corn:

  • Add the frozen corn to the pan, along with salt and pepper to taste. Stir to coat the corn evenly in the seasoned mixture.
    3 cups frozen corn kernels, Salt and pepper
  • Let the corn simmer, stirring occasionally, until the liquid is absorbed (about 8–10 minutes).

Serve:

  • Transfer the cooked corn to a serving bowl.
  • Garnish with fresh chopped herbs, such as parsley or cilantro, if desired.

Notes

Gina’s Tips For Recipe Sucess
  • You can directly add the frozen corn into the pan. Just make sure to pat it dry with a paper towel or cloth to remove any excess moisture, which can make the final dish runny.
  • When cooking the corn, lower the heat for the first minute to give the corn time to warm up and increase the heat to medium high to create a crispy texture.
  • Consider adding more butter or a bit of vegetable oil to help the corn crisp up while frying.
  • Don’t forget to stir occasionally to make sure the corn cooks evenly and develops nice crisp edges.
Serving: 1serving, Calories: 64kcal, Carbohydrates: 13g, Protein: 2g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Cholesterol: 1mg, Sodium: 255mg, Potassium: 141mg, Fiber: 2g, Sugar: 4g, Vitamin A: 460IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 0.4mg
Course: Side Dish
Author: Gina Dickson
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