Description
Say goodbye to plain veggie sides—this skillet of golden corn tossed with crispy bacon and butter is summer comfort on a spoon. It’s simple, show-stopping, and oven-ready in 20 minutes. Perfect for cookouts, weeknight dinners, or any time you crave sunshine in a bowl. Let’s get popping!
Ingredients
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¼ cup butter (salted or coconut oil for vegan)
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4 slices thick-cut bacon, diced (or turkey bacon / smoked tempeh)
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6 ears fresh corn, kernels shaved off (or 2 cups thawed frozen fire-roasted corn)
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Freshly cracked black pepper (plus a pinch of cayenne for heat)
Optional garnish: chopped chives, parsley, or fresh cilantro + squeeze of lime
Instructions
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Crisp the Bacon
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Preheat a large cast-iron or heavy skillet over medium heat.
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Add diced bacon and cook undisturbed for 5–7 minutes until browned and crisp.
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Remove bacon, leaving ~1 tbsp of rendered fat in the pan. Drain on paper towel.
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Sauté the Corn
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Melt butter in the skillet with the bacon fat.
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Add corn kernels in a single layer. Let cook untouched for 2 minutes to caramelize.
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Stir occasionally for 6–8 additional minutes until kernels are plump and lightly golden around the edges. Add minced garlic in the last 2 minutes for extra flavor.
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Combine & Season
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Remove skillet from heat. Stir in crispy bacon and crack fresh black pepper over everything.
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Taste—no salt needed if bacon was salty. Add lime juice or a pinch of salt to balance if needed.
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Serve Immediately
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Spoon into a warm serving bowl and top with fresh herbs or cilantro.
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Pair with grilled meats, tacos, cornbread, or serve as a vibrant side at any barbecue!
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Notes
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Southwest Fiesta: Add diced jalapeño during corn sauté; finish with lime zest and cilantro; top with queso fresco.
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Cheesy Comfort: Stir in ⅓ cup shredded cheddar or pepper-jack until melty.
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Herb Garden Style: Season with lemon juice and fresh basil or thyme instead of pepper.
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Veggie Swap: Use olive oil and turkey bacon, add zucchini or cherry tomatoes for brightness.
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Umami Boost: Drizzle 1 tbsp soy sauce + 1 tsp maple syrup into the butter before adding corn; finish with sesame seeds.
- Prep Time: 5 mins
- Cook Time: 15 mins
Nutrition
- Calories: 220 per serving
- Fat: 16g
- Carbohydrates: 14g
- Protein: 5g