Fried Corn with Bacon
User Reviews
5
Fried Corn with Bacon
Description
Fried Corn with Bacon is made by first rendering diced bacon in a pan until crisp, then removing it while leaving some bacon grease to cook finely diced onions. Adding fresh or thawed corn and a pinch of sugar helps caramelize the corn over medium-high heat, resulting in browned edges and intensified sweetness. The cooked bacon is stirred back in at the end to combine flavors, and sliced chives garnish the dish to add a mild, fresh herbal touch and color contrast.
The texture features crispy bits of bacon balanced with tender yet slightly crispy corn kernels, accented by soft cooked onions. The sugar enhances the natural sweetness of the corn without overwhelming it, and bacon fat contributes rich, savory undertones. Cooking the corn in bacon grease enriches the flavor while giving it a slight crispness.
This side pairs well with grilled or roasted meats, making it a practical option for summertime barbecues or any meal that can benefit from a savory and slightly sweet vegetable side. It highlights simple ingredients prepared so their natural flavors blend well without added complexity.
Using fresh or properly thawed corn is recommended for best texture, as canned corn can be too soft and salty. Substitutes for chives like green onions or parsley can be used if needed without altering the dish substantially.
Ingredients
- 6 lices Bacon diced
- 1/3 cup onion finely diced
- 4 cups corn kernels
- 1 teaspoon sugar
- salt to taste
- black pepper to taste
- 2 tablespoons chives sliced
Instructions
- Place the bacon in a large pan. Cook over medium high heat until browned and crisp.
- Remove the bacon from the pan with a slotted spoon and set on a paper towel to drain.
- Drain grease off pan until approximately 1 tablespoon remains.
- Add the onion to the bacon grease. Cook for 2-3 minutes or until translucent.
- Add the corn, sugar, salt and pepper to the pan.
- Cook for 8-10 minutes, stirring occasionally, until corn starts to caramelize and brown on the edges.
- Stir the bacon back into the corn. Top with chives and serve.
Notes
- Fresh or thawed frozen corn kernels perform best; canned corn is not recommended due to texture and added sodium.
- Using kitchen shears can speed up cutting the bacon into pieces.
- If chives are unavailable, green onions, parsley, or fresh thyme serve as good substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 349mg | 15% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 6mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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