Fresh Corn Bacon Skillet

This simple corn side dish truly showcases summer's bounty with just a few ingredients that combine to create something far greater than the sum of its parts. Sweet, fresh corn kernels mingle with smoky bacon and rich butter to create a dish that will have everyone at your table reaching for seconds.

I made this for a backyard barbecue last summer and it disappeared faster than anything else on the table. My neighbor, who claims she doesn't even like corn, asked for the recipe before leaving!

Essential Ingredients

• Fresh Corn on the Cob - The star of the show; in-season sweet corn provides incomparable flavor and texture
• Thick-cut Bacon - Adds smoky, salty richness that perfectly complements the corn's sweetness
• Butter - Brings everything together with a silky richness that enhances the natural flavors
• Black Pepper - Just enough to add a hint of warmth without overwhelming the corn

I've found that white and yellow bi-color corn (sometimes called "butter and sugar" corn) works beautifully in this recipe, with a perfect balance of sweetness and corn flavor. The fresher the corn, the better this dish tastes.

Step-by-Step Cooking Instructions

Step 1:

Select corn carefully - Choose corn with bright green, tightly wrapped husks and golden-brown silk. The kernels should be plump and tightly packed when you peek under the husk. For best flavor, use corn the same day it's purchased.

Step 2:

Prepare the bacon properly - Place four slices of thick-cut bacon in a cold frying pan. Starting with a cold pan helps render the fat slowly for crispier bacon. Cook over medium heat until the bacon is golden and crispy, turning occasionally, about 8-10 minutes.

Step 3:

Drain and cool the bacon - Transfer the cooked bacon to a paper towel-lined plate to drain excess fat and cool completely. Once cool enough to handle, cut the bacon into one-inch pieces. Set aside.

Step 4:

Remove corn kernels with precision - Stand an ear of corn upright on a plate, holding it steady at the top. Using a sharp knife, slice downward along the cob to remove the kernels, rotating the ear as you go. The plate catches both the kernels and the valuable corn "milk" that contains natural sweetness.

Step 5:

Collect every bit of flavor - After cutting the kernels from all six ears, scrape the back of your knife down the bare cobs to extract any remaining corn milk. This liquid gold adds incredible sweet flavor to your dish.

Step 6:

Combine ingredients in proper order - Transfer all the corn kernels and collected corn milk to a medium saucepan. Add the ¼ cup of butter and the bacon pieces, stirring to combine everything.

Step 7:

Cook gently - Heat the mixture over medium heat, stirring occasionally to prevent sticking. Cook for about 10-15 minutes, just until the corn is heated through and tender but still has a slight crunch. Overcooking will make the corn tough.

Step 8:

Season thoughtfully - Taste before adding salt, as the bacon likely provides enough saltiness. Add freshly ground black pepper to taste, starting with a few grinds and adjusting according to your preference.

Step 9:

Serve immediately - This dish is at its absolute best served right away, when the corn is hot and the flavors are perfectly melded together.

Step 10:

Garnish if desired - For a touch of color and freshness, sprinkle with some chopped fresh herbs like parsley or chives just before serving.

The first time I made this, I overcooked the corn trying to follow a different recipe's timing. I've learned that fresh corn needs very little cooking - just enough to warm it through while maintaining that perfect crisp-tender bite.

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My grandmother taught me to make this dish using corn from my grandfather's garden. She always said the secret was cooking it just long enough to "wake up the flavors" without turning the corn chewy. Twenty years later, I still hear her voice when I'm making this dish.

Perfect Pairings

This versatile side dish complements almost any summer meal. It pairs beautifully with grilled chicken, burgers, ribs, or steak. The sweet-savory combination is particularly good alongside tangy barbecue flavors.

For a complete meal, serve it with grilled salmon and a simple green salad dressed with vinaigrette. The richness of the corn dish balances perfectly with the lighter components of the meal.

It also makes a fantastic addition to a potluck or picnic spread, as it can be enjoyed at room temperature if needed (though it's best warm).

Seasonal Variations

While nothing beats fresh summer corn, you can adapt this recipe for other seasons using frozen corn. Thaw and drain about 4½ cups of frozen corn kernels and proceed with the recipe. You'll miss the fresh corn milk, but can add a teaspoon of honey or sugar to approximate that natural sweetness.

For a fall variation, try adding a pinch of smoked paprika or a dash of maple syrup to the mixture for extra warmth and depth.

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I've been making this simple corn and bacon side dish for years, and it never fails to impress people with how something so simple can taste so incredible. There's something almost magical about the way the sweet corn, smoky bacon, and rich butter come together. It reminds me of summer evenings on my grandparents' farm, with corn picked just hours before dinner. Sometimes the most memorable dishes are the ones that let simple, quality ingredients shine through without too much fuss.

Frequently Asked Questions

→ Can I use frozen corn instead of fresh corn on the cob?

Yes, you can substitute about 4-5 cups of frozen corn kernels. You won't have the corn milk that fresh corn provides, so the dish might be slightly less creamy. Thaw the corn before cooking and reduce the cooking time to about 7-10 minutes since frozen corn is already partially cooked.

→ What's the easiest way to remove corn kernels from the cob?

Stand the corn upright on a cutting board or in a wide, shallow bowl. Using a sharp knife, cut downward, following the cob from top to bottom. After each cut, rotate the cob slightly and repeat. The bowl or cutting board will catch both the kernels and the valuable corn milk.

→ Can I make this dish ahead of time?

This dish is best served fresh, but you can prepare it up to a day ahead and reheat gently on the stovetop or in the microwave. The texture might change slightly, but the flavor will still be delicious. Add a small pat of butter when reheating to refresh the dish.

→ What can I serve with this corn and bacon side dish?

This versatile side pairs beautifully with grilled or roasted meats like chicken, steak, or pork chops. It's also wonderful alongside seafood such as grilled salmon or shrimp. For a southern-inspired meal, serve it with fried chicken, cornbread, and collard greens.

→ How can I make this dish dairy-free?

You can substitute the butter with olive oil, coconut oil, or a plant-based butter alternative. The bacon will still provide plenty of flavor, though the dish will have a slightly different taste and mouthfeel without the richness that butter provides.