There are so many ways to enjoy fresh summer sweet corn and this Skillet Corn with Bacon is one of my favorites.
To begin, you’ll need 8 ears of fresh sweet corn. You’ll start by cleaning the shucks and silks from the ears.
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 beef 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.
If your beef bacon is very lean, you may need to add a little extra oil (Butter, ghee, duck fat, etc.)
Cook this until the beef 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!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
