Bacon Fried Corn
This easy recipe for bacon fried corn is a Southern classic. Fresh corn off the cob is cooked in the skillet & seasoned for a sweet, salty, & tasty side dish no one can resist. The kernels are cooked in bacon drippings with onion until tender & crisp. It only takes 20 minutes & 4 ingredients to pan-fry this vegetable into your new favorite summer comfort food.
Equipment
- cast iron skillet
Ingredients
- 4 slices bacon diced into small pieces
- 4 ears fresh corn on the cob about 6 cups of kernels
- ½ cup onion minced
- 2 tablespoons butter
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Begin by shucking the corn. Remove the husks and silk from the ears of corn. Next, using a sharp chef's knife remove the kernels from the cob. I like to stand the cobs up horizontally on the center of a bundt pan and let the kernels fall into the pan (see the image in the post above). Important - Save the cobs, they will be used later.4 ears fresh corn on the cob
- Dice the bacon into small pieces. Over medium heat, cook the diced bacon in a large cast iron skillet. Cook until crispy, about 5-7 minutes. Using tongs remove the pieces and set them on a plate lined with paper towels. DO NOT DRAIN OR REMOVE THE BACON GREASE!4 slices bacon
- Carefully, add the corn to the bacon drippings and stir to coat all the pieces. Cook for 5 minutes.
- Add the minced onion and stir to combine. Continue to cook for 3 minutes. Once the onion starts to soften, add salt & pepper. Stir to combine. The fried corn will be ready when the onions are soft & translucent plus the corn is tender but still crisp.½ cup onion, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Now is the time to add the corn milk from the reserved cobs. Using the back/dull side of the knife scrape it down after the kernels are removed to extract all that juicy goodness. Stir and cook for 2-3 more minutes. How to know it is done? - think al dente like pasta - soft but with a bit of a snap or bite to it - don't overcook it or it will be soggy and not that crunchy fried corn texture that is soooo good!
- Add the butter to the pan and stir. Turn off the heat and let the butter melt & get all the kernels buttery. Sprinkle the bacon back in and stir so it will heat up a bit without making it soggy.2 tablespoons butter
- Season to taste with additional salt & pepper if desired. Serve immediately.
- Store leftovers in a container in the refrigerator for up to 3 days.
Notes
STORING & REHEATING:
Store leftovers in the refrigerator for up to 3 days. To reheat, add to a skillet over medium-high heat and cook for 3 minutes - add a teaspoon of bacon grease if you have it. Top with a pat of butter at the end to bring back some of the creamy texture. Enjoy!
Nutrition
Calories: 227kcalCarbohydrates: 19gProtein: 6gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 30mgSodium: 350mgPotassium: 318mgFiber: 2gSugar: 6gVitamin A: 352IUVitamin C: 8mgCalcium: 10mgIron: 1mg
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