charred corn and bacon


Corn and bacon is one of the combos that I always want to eat. I made this dish one night when I wasn’t feeling up to cooking anything too complicated and just wanted to eat. It would work well as a side dish or you can just eat it out of a bowl like we did. I made it with frozen corn but it would be even better with fresh corn. I think that this is going to be a summer staple for us this year.


Charred Corn and Bacon


  • 3 cups corn kernels // If frozen, thaw in warm water water and strain
  • 4-5 pieces of thick cut bacon, cut into chunks
  • 3 tbsp butter, divided
  • 1 medium onion, diced
  • 1/2 tsp crushed cayenne pepper
  • 1/2 cup chicken stock
  • 2 tbsp flour
  • 2 tbsp fresh chives, minced
  • salt & pepper


  1. In a heavy-bottomed medium sized pan, melt 1 tbsp of butter of medium-high heat.
  2. Once melted, add in corn and stir to coat with butter. Add bacon, onions, cayenne pepper, and a sprinkle of salt and pepper. Stir.
  3. Continue stirring occasionally and cook until bacon is crispy and corn is slightly charred, about 10 minutes.
  4. Meanwhile, melt remaining 2 tbsp of butter in a small dish. Combine with flour and stir to create a paste. [This will make it easier to add to the chicken stock]
  5. When the corn mixture is finished cooking, add chicken stock and butter mixture. Stir gently to break up any flour chunks. Bring to a simmer, then reduce heat to low.
  6. Continue cooking until the liquid has thickened. Taste for seasonings. Serve iwth chives sprinkled on top.


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