Fresh Corn with Crispy Bacon

This fresh corn and bacon side dish transforms summer's bounty into an unforgettable accompaniment that will have your dinner guests declaring it the best corn they've ever tasted. The magic lies in combining sweet fresh corn kernels with savory bacon and creamy butter—simple ingredients that create extraordinary flavor.

I first made this corn side dish for a backyard barbecue when my garden was overflowing with fresh corn. Ever since that day, it has become my signature summer dish that family members request by name whenever they visit.

Ingredients

• Fresh corn on the cob: The star of the dish provides natural sweetness and a delightful texture. Look for corn with bright green husks and golden silk for maximum freshness.
• Thick slab bacon: Adds a smoky depth and savory contrast to the sweet corn. Choose high-quality bacon with good fat marbling for the best flavor.
• Butter: Creates a silky richness that brings everything together. Use unsalted butter if you prefer to control the saltiness level.
• Black pepper: Provides a subtle warmth and slight bite. Freshly ground pepper offers the most vibrant flavor.

Step-by-Step Instructions

Prepare the bacon:

Fry the thick slab bacon in a medium pan until perfectly cooked and crispy around the edges. Transfer to paper towels to drain excess fat and cool. Once cooled, cut the bacon strips into one-inch pieces. This creates perfect bacon bites that distribute evenly throughout the dish.

Prepare the corn:

Stand each corn cob upright on a plate and carefully slice downward with a sharp knife to remove the kernels. Work slowly to ensure you capture not only the kernels but also the precious corn milk that collects on the plate. This sweet liquid adds an extra dimension of flavor that makes fresh corn unmistakably delicious.

Combine and cook:

Place the fresh corn kernels, collected corn milk, butter, and bacon pieces into a medium saucepan. Season with freshly ground black pepper to taste. Cook over medium heat for approximately 15 minutes, stirring occasionally, until the corn is tender and all flavors have melded together beautifully.

Serve immediately:

Transfer the hot corn mixture to a serving bowl and enjoy while still warm. The contrast between the sweet corn, savory bacon, and rich butter creates an irresistible combination that disappears quickly.

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My favorite part of this recipe is capturing the corn milk that runs down the cob when cutting off the kernels. This sweet liquid might seem insignificant, but it contains concentrated corn flavor that elevates the entire dish. Every summer when fresh corn arrives at the farmers market, my family knows this dish will soon appear on our table.

Storage Tips

Fresh corn deteriorates fairly quickly once harvested, so proper storage is essential. Keep unshucked corn in the refrigerator in a plastic bag for up to five days. The husks help maintain moisture and freshness. For longer storage, blanch and freeze corn on the cob or cut kernels for use throughout the year. When making this recipe ahead, store the finished dish in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water to restore moisture.

Perfect Pairings

This versatile corn side dish complements nearly any summer meal. Serve alongside grilled chicken, steak, or fish for a complete dinner. It pairs beautifully with barbecue favorites like pulled pork or ribs. For a vegetable-forward meal, combine with a fresh tomato salad and crusty bread. The sweet and savory profile also makes it an excellent accompaniment to spicy dishes, providing a welcome contrast to heat.

Seasonal Variations

While fresh summer corn delivers unparalleled flavor, you can enjoy this dish year-round with some adaptations. For winter months, substitute 4 1/2 cups of frozen corn, thawed and drained. In fall, add a pinch of smoked paprika for warmth. Spring versions benefit from a handful of fresh herbs like chives or parsley stirred in just before serving. Each variation maintains the dish's comfort food appeal while reflecting the season's character.

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Frequently Asked Questions

→ Can I use frozen or canned corn for this dish?

Yes, you can substitute frozen or canned corn, but the flavor won't be as sweet or fresh as corn on the cob. For best results, use 4 1/2 cups of thawed frozen or drained canned corn.

→ What is corn milk, and do I need it?

Corn milk is the sweet white liquid that comes from slicing fresh kernels off the cob. While using fresh corn and its milk enhances the flavor, the dish is still delicious without it.

→ Can I make this dish ahead of time?

It's best to serve this dish immediately after cooking for the freshest taste. However, you can cook the bacon ahead of time and store it in the refrigerator to save time.

→ How can I store leftover corn and bacon?

Place leftovers in an airtight container and store them in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

→ What can I serve with this corn and bacon dish?

This dish pairs wonderfully with grilled meats, roasted vegetables, or even as a topping for baked potatoes. It's versatile enough to complement numerous main courses.