12 Days of Foodie Flava – Southern Fried Corn

This has become my new addiction. If you’ve been following my new ketogenic lifestyle obsession then you know that I’m not really sure that this fits in since corn is actually a grain / carb and not a veggie… even though it’s chock-full of delicious grass-fed butter, organic lard, and (nitrate-free) bacon fat. I mean, I really did as best I could trying to make this a ketogenic dish, but since I’m a bit lax on my carb and macronutrient counting (I’m still getting used to doing math problems before I can eat my meal) I probably missed my mark. Thank goodness for my It Works! Fat Fighters with carb inhibitors because I ate my portion of corn and probably some of my husband’s too… it’s just that good!

I came across the initial recipe sometime last summer when we started hosting football Sundays at our house pretty regularly and needed something other than the regular barbecue sides. I mean, we had those too, but I personally was in need of something a bit jazzier and since everyone loves corn, this wound up being so perfect that the Sundays that I didn’t make it I got requests to make it the next Sunday until I just decided to keep it in the rotation. Now I have to find something even jazzier for next season!

Now, I know that not everyone is trying to eat high fat – low carb like I am, be it that it’s not in your budget or you just don’t care, so don’t feel pressured to use organic items; I didn’t when I first started making this dish. I will say, however, that you should definitely use butter and NOT margarine for this; the butter taste will knock your socks off!


Southern Fried Corn
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  • 1 28oz. can sweet corn kernels
  • 6 slices nitrate and nitrite free bacon
  • 8 Tbsp. or 1 stick grassfed butter (I used Kerrygold)
  • 1/2 onion, chopped
  • 1 Tbsp. dried parsley, divided


  • Over medium high heat, fry bacon until crisp, remove from pan and chop. To the rendered bacon fat add the butter and allow to melt before adding in the onions and chopped bacon. Turn heat to high and add in corn and 1/2 tablespoon parsley. Stir every few minutes until liquid (fat & butter) begin to reduce, making sure not to burn. Turn heat to low to simmer, sprinkle top with remaining parsley and serve warm from pan. (I don't like extra dishes.)

**Kerrygold butter can be found in some locations in a 2-stick package OR 1 cube of 16 tablespoons. If you buy the cube use 8 tablespoons OR 1 – 8 tablespoon stick of butter should you choose not to go organic.

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