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.
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.
Serving Size 1
Amount Per Serving Calories 500 Total Fat 34g Saturated Fat 18g Trans Fat 1g Unsaturated Fat 13g Cholesterol 91mg Sodium 761mg Carbohydrates 41g Fiber 5g Sugar 11g Protein 15g