Let Me Tell You About This Corn and Bacon Madness
Okay, so, picture this: it’s one of those blazing July evenings, and of course, I’m standing over a hot stove, wondering why I didn’t just toss a salad and call it dinner. But then—this side dish! My friend Shelly (who claims she invented it, but I KNOW her aunt brought it to the 4th of July picnic, so whatever) showed me how to throw together corn and bacon, and it was a hit. And not just a polite, oh-this-is-nice hit. Like, people scraping the bowl when they thought I left the room. I have probably made it 37 times since—which, honestly, may say more about how much I like bacon than about my skill level. Anyway, let’s get to it before I start on a tangent about my old neighbor’s weird grilling habits.
Why I Keep Coming Back to This Recipe
I make this when I’m tired, hungry, people are coming over in 20 minutes, or basically whenever I don’t want to think too hard. My family goes nuts for it (my brother picked out all the bacon pieces once and I nearly disowned him, he’s still not allowed to touch the serving spoon first). You know how some side dishes just work with almost anything? That’s this. I even sort of bungle the timing now and then, but it still tastes fantastic, which is honestly a relief after years of recipes that punish you for daring to guess on a step. If you’ve ever ruined a pan of roasted veg by talking too much—this corn and bacon situation is way more forgiving, promise. (Oh, and if you spill a little bacon fat on the counter, just call it rustic.)
Here’s What You’ll Need (Plus My Substitution Confessions)
- 4 ears of fresh sweet corn, shucked and kernels sliced off (if you’re in a rush, I swear frozen works fine. I did two bags once—nobody noticed)
- 5-6 slices of bacon (okay, sometimes I do more, sometimes less. If you use turkey bacon, I won’t tell. My grandmother swore by the thick-cut, but… I use whatever’s on sale at Aldi half the time)
- 1 small yellow onion, chopped (I’ve used red onion when that’s all I had)
- 1/4 cup chopped green onions (optional—but wow, they look pretty)
- 1/4 cup heavy cream (sometimes I skip this if I’m out, or use a splash of milk—no arrests so far)
- 1/2 teaspoon kosher salt (or whatever salt you grab first—it’s all good)
- 1/4 teaspoon black pepper
- 1 tablespoon butter (I’ve occasionally skipped this by mistake and, hey, still pretty tasty)
How I Actually Make This (And Where I Sneak Tastes)
- Chop up your bacon into bite-sized bits and toss it in a large skillet over medium heat. Let it get crispy, moving it around so it doesn’t just stick together in a bacon blob (the technical term). Once it’s looking crispy—alright, it usually takes 7-10 minutes—take it out with a slotted spoon and set aside on a paper towel. If you nibble a piece, I won’t judge.
- Pour off most of the bacon fat but leave about 1 tablespoon. This is where the magic happens. Add in your chopped onion, and stir it around till it gets soft and just a smidge golden, like 3 minutes—don’t rush this step, trust me, I’ve tried and ended up with sad, raw onions.
- Tip in the corn (fresh or frozen—no one cares) and stir it all up. If the pan looks a bit crowded, that’s normal. It’ll cook down. Give it about 5–7 minutes, stirring here and there.
- This is when I usually sneak a taste: a kernel of corn, just to see if it’s poppin. (If you burn your tongue, you’re doing it right.)
- Stir in the butter, salt, and pepper. Then pour in your cream (or milk, or nothing in a pinch), and let it all simmer, maybe 1–2 minutes, until it thickens a bit. It’ll look slightly messy—it’s fine.
- Now, toss the bacon back in and sprinkle over green onions if you like things fancy.
Stuff I’ve Learned (Sometimes the Hard Way)
- Super fresh corn really does make a difference in July; but in December? Give up and use frozen.
- Don’t skip draining most of the bacon fat. Otherwise, it’s more “soupy bacon surprise” than side dish.
- If you use turkey bacon, add a teeny bit more butter. It’s dryer than it lets on.
- I once forgot the salt. Big mistake. Add some for sure, even if you’re guessing.
Variants I’ve Tried (And Some, Let’s Say, Lessons)
- Added chopped red bell pepper for color—looked fancy, tasted great.
- A handful of shredded cheddar on top and melted just before serving: chef’s kiss.
- I tried stirring in some chopped jalapeño once; my family is still talking about it—and not in a good way. Maybe too much ‘kick’ for us Midwesterners. Maybe try less.
Do You Really Need Special Gear?
If you have a regular skillet, you’re set. My friend insists a cast iron pan is essential but honestly, any skillet will get you there. One time my cousin made this in a big soup pot—totally worked, bit more stirring needed. And if you don’t have a slotted spoon? Just use a fork and improvise. Nobody’s judging.
Storing Leftovers—If You Have Any
This keeps pretty decent in the fridge for a couple days, though honestly, in my house it never lasts more than a day! To reheat, I just toss it back in the skillet for a few minutes (microwave is fine too, but you lose the bacon’s crunch a bit). Actually, I think the flavors get even better overnight if you’re temped to double it for meal prep. Or a midnight snack, frankly, depending on how wild your evenings get.
How I Like to Serve It (And Other Ideas)
We always have this alongside grilled chicken or burgers. Sometimes I spoon it over baked potatoes for what I call “lazy loaded potatoes”—my brother calls it genius. As part of a summer barbecue spread, it never sticks around for seconds, but my aunt likes it with brunch (next to scrambled eggs is pretty solid, actually).
Lessons Learned—A Few Pro Tips
- I once tried to rush the bacon by cranking up the heat… burned bacon is a tragedy worth avoiding. Steady medium heat gives you crispy, happy bacon. Don’t hurry this part.
- Cutting corners on the corn (like those pre-sliced canned kernels) makes it mushy. Go for frozen if you can’t do fresh—trust me.
- Actually, stirring in the cream gently makes the sauce glossier—but if you forget and just dump it in, I won’t tell.
Questions People Have Actually Asked Me
- Can I use frozen corn? Yes! Absolutely, heck, sometimes even I can’t tell the diff. I usually do two heaping handfuls; just thaw it a bit and pat dry to avoid sogginess. (Here’s a helpful post comparing fresh vs. frozen corn if you want details.)
- What’s the best bacon? Honestly, anything you have. I usually buy what’s on sale, though thick-cut is baller if you want more chew. Brand names? Grandma always said Wright’s, but seriously, use what you’ve got.
- Can I make this ahead? Sure thing. I think this tastes better the next day. Just rewarm gently. Or bring it to room temp and it’s still fab.
- How do I cut the corn off the cob without making a mess? Stand the cob upright in a big bowl (deeper, the better) and slice down carefully with a sharp knife. Or, if you’re me, just accept the kitchen will be a little corn-speckled and move on with your life. Serious Eats has a good guide if you want visuals.
- Vegetarian version ideas? Just skip the bacon and bump up the butter, maybe a splash of smoked paprika for that savory vibe. Or, on second thought, try some crispy chickpeas for crunch—they work surprisingly well if you don’t mind turning on the oven.
P.S. If you have leftover bacon fat and want to get extra fancy, save it for popping popcorn later. Wild, right? Check out this guide on bacon fat popcorn—it’s surprisingly addictive.
Ingredients
- 4 ears fresh corn, kernels cut from cob
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 clove garlic, minced
Instructions
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1In a large skillet over medium heat, cook chopped bacon until crisp. Remove with a slotted spoon and drain on paper towels.
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2Add onion to the skillet and cook in the bacon drippings, stirring occasionally, until softened, about 2-3 minutes.
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3Stir in the garlic and cook until fragrant, about 30 seconds.
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4Add fresh corn kernels and butter to the skillet. Cook, stirring frequently, until corn is tender, about 6-8 minutes.
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5Season with salt and black pepper. Stir in the cooked bacon and parsley. Cook for an additional minute and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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