Charred Corn with just a bit of bacon and cream will steal the show at your next gathering. You don’t have to wait for the holidays for this easy side dish that can be ready in 15 minutes.
Looking for a side dish to round out your Thanksgiving dinner, or just a quick and easy side that goes well with almost anything? Charred corn is a simple dish that won’t take up any space in your oven so you don’t have to worry about timing your rolls and casseroles. If you were ambitious and froze corn this summer, then this should be on the top of your list. If you’re like the rest of us, you can use frozen corn or if you can find fresh corn in your grocery that would be my first choice. In the scheme of things it has less calories than my corn pudding recipe, but it still has a bit of cream and bacon so it’s pretty fabulous.
I made this for the first time this summer and immediately thought of fixing this for Thanksgiving. It doesn’t take much time, and all the work is done on the stove. I find that half the battle with Thanksgiving dinner is coordinating everything with your oven. For this dish, you char the corn a bit in a cast iron skillet and then combine it with sautéed onions and crisp bacon and a bit of cream. While it sounds like a simple side compared to broccoli or sweet potato casserole, it might just steal the show at your feast this year.
How do you make this charred corn skillet recipe
This works best with two skillets, but you can do it all in one if you need to.
Step 1: Cook either fresh or frozen corn in an iron skillet for a couple of minutes then add chopped bacon and cook until the bacon is crisp and the corn is charred.
Step 2: In a separate skillet, sauté onions until soft, add a little cream and add to the corn mixture. Season and top with chives.
If you’re not eating at home and need to bring a dish, you can prepare this before you leave and just bring it in the skillet and warm it briefly before serving. Happy Turkey day.
Need more SIDES
- Mashed potatoes
- Cucumber salad
- Roasted carrots
- Green beans with bacon
- Roasted asparagus
- Squash casserole
- Broccoli salad
- Green bean casserole
- Roasted potatoes with crispy onions
- Mac & Cheese
Adapted from The Southerner’s Cookbook
- 8 ears Fresh corn
- ¼ cup 2 slices bacon
- 1 tablespoon butter
- ½ cup vidalia onion chopped
- ½ cup heavy cream
- salt and pepper
- 1 teaspoon chives chopped
- Remove corn from ears. Place a cast-iron skillet over medium-high heat, add corn to the pan and let it cook for 2-3 minutes stirring occasionally. Add bacon and continue cooking until the kernels are charred and the bacon is crisp, about 5 minutes.
- In a separate skillet, melt the butter and cook onion until it is softened. Add cream and add to the corn mixture. Simmer for 4-5 minutes stirring occasionally. Season with salt and pepper, sprinkle with chives before serving.