Sweet, smoky, and just a little creamy, this skillet charred corn is the side dish that always disappears first. It cooks in 15 minutes on the stovetop, so you don’t have to fight for oven space during the holidays, or on a busy weeknight.
If you’ve ever tried to juggle five different side dishes and one tiny oven, you’ll know why this skillet corn feels like a lifesaver. It’s quick, it’s stovetop-only, and it’s ridiculously tasty. I’m talking sweet corn with just the right amount of char, smoky bacon, and a splash of cream to pull it all together. Fifteen minutes and you’re done.
It works just as well for a weeknight dinner as it does with turkey and stuffing. Honestly, it’s a nice break from the heavy casseroles, though I’ll never say no to a cheesy corn casserole when I want something more decadent.
I first made this in the summer when we had more corn than I knew what to do with. You know those times when you’re staring at a pile of ears on the counter wondering if you overdid it at the farmer’s market? This was the answer. And it was so good, I immediately made a note to save it for Thanksgiving too.
Here’s how one reader, Paulette, put it:
“Holy smokes is this ever good!!! I charred the corn in a cast iron skillet in two batches… simple but with a ‘wow’ flavor! Thank you so much for posting this recipe. I’m planning to add some of this to a French omelet for breakfast!”
When someone’s planning to eat leftovers inside an omelet the next morning, you know it’s a keeper.
Why This Corn Stands Out
The skillet does the work here—getting those little charred edges that taste like summer even if you’re making it in November. Bacon brings the smoky crunch, cream ties everything together, and the whole thing comes together fast enough to fit into any weeknight dinner.
Just the Essentials
You don’t need a long list of ingredients. The key players are:
- Corn (fresh is my first pick, frozen works too)
- Bacon (crisps right in the pan)
- Cream (for that silky finish)
Everything else, like onions, chives, and butter, is in the recipe card at the bottom.
Grab a Skillet or Two
This works best with two skillets, but you can do it all in one if you need to.
Heat up your cast iron and let the corn really sit so it can blister and brown. Toss in the bacon so it cooks right alongside. In a separate skillet (or the same one if you’re low on patience), sauté onions until soft, stir in the cream, and then mix everything together. Chives on top make it look fresh and taste even better.
This corn is the side dish that fits in everywhere. I love it next to roasted chicken, part of a holiday spread, or sitting beside BBQ ribs in the summer. If you want to round out the table, pair it with a crisp broccoli salad or something hearty like mashed potatoes. It’s flexible, which is what makes it so great.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Skillet Charred Corn with Bacon and Cream
Ingredients
- 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
Equipment
Instructions
- 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.
Video
Barbara’s Tips + Notes
- This works best with two skillets, but you can do it all in one if you need to.
- If you are bringing this dish along, prepare it at home, then cover it and it will keep warm in the cast iron skillet.
- Chives are a great garnish that add flavor to the dish, but shouldn’t be cooked but placed on the corn as you serve it.
- Make sure the corn is dry before adding to the skillet.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Paulette Codipilly says
I had 8 ears of corn I needed to use, and figured this recipe would be more kid friendly than a corn salad. Holy smokes is this ever good!!! I did not have chives and left them out. It would’ve been a nice touch and nice pop of green. So I’ll try it next time. I charred the corn in the cast iron skillet in two batches. I didn’t add anything to the pan til it started to char a bit then I added a couple tablespoons of bacon drippings. I sauteed chopped pre-cooked bacon with the yellow onion. And made sure to simmer the cream long enough to slightly thicken. Then tossed with the charred corn. Simple but with a “wow” flavor! Thank you so much for posting this recipe. I’m planning to add some of this to a French omelet for breakfast!
Barbara Curry says
Paulette, thanks so much for sharing. I’m thrilled that you found this recipe helpful. It’s corn season around here, so I’ll be making this dish this weekend, it’s always a favorite.