Enjoy fresh summer corn with this delicious skillet corn recipe.
To begin, you’ll need 8 ears of fresh sweet corn. You’ll clean the shucks and silks from the ears to start with.
This is the easiest way to remove your corn from the cob. Leave the stalk piece attached (if it is still there) and stick it in the center of a bundt pan. You can also just stick the skinny end of the cob in the hole if you don’t have a stalk piece on there.
Slice down the sides of the cob with a sharp knife, and the pan catches all of the corn.
After you remove the corn from the cobs, scrape the cob with the back of a butter knife into a separate bowl, to catch all of the “milk” from the corn cob. Do this with all of the corn.
Cook your corn in a large cast iron skillet over medium high heat, until it gets some lovely scorched bits. Depending on the heat of your skillet, this will take anywhere from 4-10 minutes.
Meanwhile dice 1/2 cup of sweet Vidalia onion and cut 8 slices of bacon into 1/2 inch pieces.
When the corn is cooked with some brown bits, remove it to a bowl. Set that aside for now.
In the same skillet, cook the onion and bacon together with 3 tablespoons of butter.
Note: Use turkey or beef bacon to make this biblically clean. These non-pork bacon versions do tend to be very lean though, so you may need to add a little extra oil (Butter, ghee, duck fat, etc.)
Cook this until the bacon and onion are both slightly browned.
Add the corn back into the skillet.
Add in the “corn milk.”
Add in 2/3 cup heavy cream and a half teaspoon each of freshly ground black pepper and salt. Stir them together and let that cook for 2 minutes.
Top with some sliced green onions or some snipped fresh chive. Whichever you have on hand.
Enjoy!
There are so many ways to enjoy fresh summer sweet corn, and this skillet corn with bacon is one of my favorites.
Skillet Corn with Bacon
Skillet Corn with Bacon - the perfect summer dish.
Ingredients
- 8 ears fresh sweet corn
- 1/2 c diced Vidalia (or other sweet) onion
- 8 slices bacon (See Note)
- 3 Tb butter (unsalted)
- 2/3 c heavy cream
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- snipped fresh chives or sliced green onions
Instructions
- To begin, clean the shucks and silks from the ears to start with.
- The easiest way to remove your corn from the cob: Leave the stalk piece attached (if it is still there) and stick it in the center of a bundt pan. You can also just stick the skinny end of the cob in the hole if you don't have a stalk piece on there.
- Slice down the sides of the cob with a sharp knife, and the pan catches all of the corn.
- After you remove the corn from the cobs, scrape the cob with the back of a butter knife into a separate bowl, to catch all of the “milk” from the corn cob. Do this with all of the corn.
- Cook your corn in a large cast iron skillet over medium high heat, until it gets some lovely scorched bits. Depending on the heat of your skillet, this will take anywhere from 4-10 minutes.
- Meanwhile dice your onion and cut the bacon into 1/2 inch pieces.
- When the corn is cooked with some brown bits, remove it to a bowl. Set that aside for now.
- In the same skillet, cook the onion and bacon together with the butter. until it is cooked through and lightly browned.
- Add the corn back into the skillet.
- Add in the “corn milk," cream, pepper and salt.
- Stir it all together and let that cook for 2 minutes.
- Top with some sliced green onions or some snipped fresh chive. Whichever you have on hand.
- Enjoy!
Notes
Use turkey or beef bacon to make this biblically clean. These non-pork bacon versions do tend to be very lean though, so you may need to add a little extra oil (Butter, ghee, duck fat, etc.)
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 500Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 91mgSodium: 761mgCarbohydrates: 41gFiber: 5gSugar: 11gProtein: 15g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
I used the bundt pan trick for my Sunday Supper corn recipe, too! :)
Can’t go wrong with bacon & corn.
I love your technique for catching all that corny goodness!
Wow does that look good! And rich!!! I think that could be my meal! Lovely.
Corn, cream and bacon? What a gorgeous dish and winning combo. Love your trick with the bunt pan. That is genius!!!!
Move over, that pan’s all mine! It looks delicious!
Simple but how can you go wrong with corn and bacon?!