Skillet Charred Corn with Bacon and Cream
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.
Equipment
- Cast Iron Pan
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.
Video
Barbara's Notes + Tips
- 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
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
