Easy Fresh Corn and Bacon Side Dish (Print version)
Sweet fresh corn cooked in bacon drippings with crisp bacon, butter, scallions, and herbs for a quick skillet side dish.
# Ingredients:
For the skillet corn
01 -
6 ears fresh sweet corn, kernels cut off, cobs scraped (about 5 cups kernels)
02 -
6 slices bacon, chopped
03 -
1/2 cup (75 g) finely diced yellow onion
04 -
2 tablespoons (28 g) unsalted butter
05 -
1/2 teaspoon kosher salt, plus more to taste
06 -
1/2 teaspoon freshly ground black pepper
07 -
2 scallions, thinly sliced
08 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Stand each ear of corn in a wide bowl. Slice off the kernels, then scrape the cobs with the back of the knife to collect the milky juices.
02 -
Place the chopped bacon in a large skillet over medium heat. Cook for 7-9 minutes, stirring often, until crisp. Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon of drippings in the skillet.
03 -
Add the diced onion to the bacon drippings. Cook for 3-4 minutes, stirring often, until softened and lightly golden at the edges.
04 -
Stir in the corn kernels, corn milk, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, until the corn is hot, bright yellow, and just tender.
05 -
Stir in the butter, scallions, parsley, and most of the bacon. Taste and adjust the salt. Spoon into a serving bowl and top with the remaining bacon.
# Good to know:
01 -
Use fresh corn for the best snap and natural sweetness.
02 -
Frozen corn can be used if thawed and patted dry first.
03 -
Serve warm for the best bacon texture.