Description
A simple yet flavorful side dish combining sweet fresh corn kernels with crispy bacon pieces, all sautéed in butter for a perfect balance of savory and sweet flavors.
Ingredients
Scale
- 6 ears fresh corn on the cob
- 4 slices thick slab bacon
- 1/4 cup butter
- Black pepper to taste
- Salt (optional, to taste)
Instructions
- Remove Corn Kernels
- Using a sharp knife or corn stripper, stand each ear of corn upright on a plate and carefully slice downward to remove the kernels. Collect both the kernels and any corn milk (the white liquid) that escapes during cutting, and place everything in a medium saucepan.
- Prepare the Bacon
- Fry the thick slab bacon in a medium frying pan until crispy. Transfer to paper towels to cool and drain excess grease. Once cooled, cut the bacon strips into one-inch pieces.
- Combine Ingredients
- Add the bacon pieces to the saucepan with the corn kernels. Add the butter and season with black pepper to taste.
- Cook the Mixture
- Cook the corn and bacon mixture over medium heat for about 10-15 minutes, or until the corn is hot and thoroughly cooked. Stir occasionally to ensure even cooking and prevent sticking.
- Serve
- Remove from heat and serve immediately while hot for the best flavor and texture.
Notes
- The bacon naturally seasons the dish, so taste before adding any salt – you may find you don’t need it.
- For a lighter version, you can reduce the amount of butter or substitute with olive oil.
- This dish pairs well with grilled meats, fish, or as part of a summer barbecue spread.
- Fresh corn is best in summer months when in season, but you can use frozen corn kernels (about 4-5 cups) as a substitute during off-season.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side-dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg