Charred Corn Recipe with Bacon and Cream
Sweet corn gets deeply charred in a hot skillet, then tossed with crisp bacon and a splash of heavy cream for a smoky, just-a-little-creamy side dish. No grill required, this charred corn recipe comes together on the stovetop in about 15 minutes, so it's just as easy to make on a busy weeknight as it is for a holiday spread.
Equipment
Ingredients
- 8 ears Fresh corn (4-6 cups)
- 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.
Video
Barbara's Notes + Tips
- Leftovers keep in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat so the cream doesn't break.
- You'll know the corn is charred enough when you see real brown-black spots on the kernels, not just a light golden color.
- Bringing this to a gathering? Make it at home, then keep it covered in the cast iron skillet, it'll stay warm for a good while.
Nutrition
Calories: 132kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 91mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
