Skillet Corn with Bacon

Prep Time15

Cook Time20

Total Time35

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

8 ears fresh sweet corn
½ c diced Vidalia or other sweet onion
8 slices beef bacon See Note
3 Tb butter unsalted
⅔ c heavy cream
½ teaspoon freshly ground black pepper
½ teaspoon salt
snipped fresh chives or sliced green onions

Instructions

To begin, clean the shucks and silks from the ears.
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 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 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

If your beef bacon is very lean, you may need to add a little extra oil (Butter, ghee, duck fat, etc.) when you are browning it. You can also use turkey bacon.

See This Recipe:

https://cosmopolitancornbread.com/skillet-corn-bacon/

Nutrition