A delicious side dish perfect when summer corn is at its best! This sauteed corn with bacon uses fresh corn on the cob and it's pan fried with butter and fresh herbs.
Ready in just 20 minutes!
A delicious vegetable side dish
When our local farmers market starts selling fresh corn on the cob, I know I'm in for a treat! I tend to buy several ears and then we have corn all week long!
This sauteed corn with bacon is such a great way to celebrate the amazing fresh taste of summer corn. However, when I've been craving this corn during the winter, I use frozen corn and it is still delicious!
This pan fried corn has so much flavor from the corn itself, the crispy bacon, the butter and it's extra creamy from the little bit of cream that's added to the dish right at the end of cooking.
Key ingredients
- Corn - I like to use fresh corn on the cob when it's available. When corn isn't in season frozen petite corn also works well.
- Bacon - Use your favorite bacon. I like thick cut bacon.
- Fresh Herbs - Fresh parsley and oregano or marjoram. You could also use thyme in place of the oregano.
- Garlic - Minced
- Butter and Olive Oil - I use salted butter
- Heavy Cream - Don't skimp on the cream! Just a small amount is added and it really finishes the dish!
- Lemon Juice - Use a fresh lemon. The freshly squeezed lemon adds a bit of brightness to the dish.
Step by step directions
- Remove corn from the cob
- Cut bacon into small pieces and fry until crispy
- Remove bacon from pan. Reserve one tablespoon of the bacon grease in the pan.
- Add olive oil and butter
- Add corn and garlic. Sauteed over medium heat for 3-4 minutes
- Turn off heat and add freshly squeezed lemon juice, cream and fresh herbs
- Sprinkle with salt and pepper
- Allow mixture to rest for 2-3 minutes. This helps let the flavors meld and lets the corn release some of its liquid.
- Stir in bacon and serve
Recipe tips
- Use fresh sweet corn. If you don't have fresh, you can use frozen corn. I prefer to use small or petite frozen corn
- Use the same pan for cooking bacon and cooking the corn
- Store any leftovers in a covered container in the refrigerator for up to three days. Reheat in the microwave until heated through.
Recipe variations
- If you want a little spice, add some finely diced jalapenos! Add to pan when you add the corn and sautee along with the corn.
- Diced sweet bell red peppers can be added for a slightly different flavor. Add to pan when you and the corn.
- Fresh basil or fresh thyme can be used in place of the oregano
- Sprinkle with a touch of freshly grated parmesan cheese just before serving
How to pick great corn on the cob
When picking corn on the cob, look for brightly colored husks that are closely wrapped around the corn. Avoid any dried out husks or husks with holes.
Check the tassels. They should look fresh and slightly brown or reddish brown.
Peel back a small amount of husk to peek at the corn. Look for full sized kernels.
Serving suggestions
This corn dish is perfect served alongside
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious side dish recipes!
Sauteed Corn with Bacon
Equipment
Ingredients
- 4 Slices Bacon
- 3 Ears Fresh Corn
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 2 whole Cloves Garlic (minced)
- ½ Lemon
- 1 teaspoon Fresh oregano or marjoram (chopped)
- 1 Tablespoon Fresh parsley (chopped)
- 2 Tablespoons Cream
- ¼ teaspoon ground pepper
- ¼ teaspoon salt
Instructions
- Cut bacon into small pieces. Cook until crisp. Remove from pan and set aside.4 Slices Bacon
- Cut corn off cobs.3 Ears Fresh Corn
- In a saute pan over medium low heat, add butter, olive oil and garlic.1 Tablespoon Butter, 1 Tablespoon Olive Oil, 2 whole Cloves Garlic
- When butter has melted, add corn. Saute for 3-5 minutes until corn has been heated through.
- Turn off heat. With heat off, squeeze lemon over corn mixture. Stir in parsley and oregano and cream.½ Lemon, 1 teaspoon Fresh oregano or marjoram, 1 Tablespoon Fresh parsley, 2 Tablespoons Cream
- Add salt and pepper.¼ teaspoon ground pepper, ¼ teaspoon salt
- Let sit for 2-3 minutes with heat off so the juices of the corn start to release.
- Stir in bacon.
- Garnish with additional bacon and fresh parsley, if desired.
Notes
- Use fresh sweet corn. If you don't have fresh, you can use frozen corn. I prefer to use small or petite frozen corn
- Use the same pan for cooking bacon and cooking the corn
- Store any leftovers in a covered container in the refrigerator for up to three days. Reheat in the microwave until heated through.
- If you want a little spice, add some finely diced jalapenos! Add to pan when you add the corn and sautee along with the corn.
- Diced sweet bell red peppers can be added for a slightly different flavor. Add to pan when you and the corn.
- Fresh basil or fresh thyme can be used in place of the oregano
- Sprinkle with a touch of freshly grated parmesan cheese just before serving
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Pamela (BrooklynFarmGirl) says
This dish looks so delicious and summery!
Kathy says
You have to take full advantage of fresh summer corn. It's what makes this dish!
Nicole @ Young, Broke and Hungry says
Turtle crossing? That is hilarious. You know live in the country when you see a sign like that. Moving on to this wonderful corn and bacon salad, sign me up! I can't resist anything with bacon.
Natasha @ Salt & Lavender says
Corn AND bacon?! Two of my favorite things. Sign me up!!
Kathy says
I totally agree!