Charred Corn with just a bit of bacon and cream will steal the show at your gathering. You don’t have to wait for the holidays for this easy dish that can be ready in 15 minutes.
Looking for a side dish to round out your Thanksgiving dinner? Here’s 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 looks like a simple side compared to corn pudding or candied sweet potatoes, it might just steal the show at your feast this year.
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.
Adapted from The Southerner’s Cookbook
PrintCharred Corn
Charred Corn with just a bit of bacon and cream will steal the show at your next holiday meal. You don’t have to wait for the holidays for this easy dish that can be ready in 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: side
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
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.
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