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
- In a heavy-bottomed medium sized pan, melt 1 tbsp of butter of medium-high heat.
- Once melted, add in corn and stir to coat with butter. Add bacon, onions, cayenne pepper, and a sprinkle of salt and pepper. Stir.
- Continue stirring occasionally and cook until bacon is crispy and corn is slightly charred, about 10 minutes.
- 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]
- 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.
- Continue cooking until the liquid has thickened. Taste for seasonings. Serve iwth chives sprinkled on top.