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Cheesy Bacon Skillet Corn

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Golden corn, crispy bacon, and gooey cheese come together in this quick and crowd-pleasing skillet side dish. Perfect for summer cookouts, potlucks, or a flavorful weeknight dinner, this recipe is loaded with fresh herbs and ready in under 20 minutes.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 4–5 ears), or frozen and thawed
  • 6 slices bacon, chopped (thick-cut preferred)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 3 green onions, thinly sliced
  • 2 tablespoons fresh herbs (parsley and chives recommended), chopped
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Prep the ingredients: Cut bacon into small pieces, slice green onions, chop herbs, and cut corn kernels off the cob (or thaw and dry frozen corn).
  2. Heat a large skillet over medium heat. Add chopped bacon and cook, stirring often, until crispy and browned (5-6 minutes). Transfer bacon to a paper towel-lined plate, leaving about 1 tablespoon bacon fat in the pan.
  3. Add butter to the skillet with bacon fat. Once melted, add corn kernels. Sauté, stirring occasionally, until corn is golden and caramelized in spots (4-5 minutes).
  4. Stir in minced garlic and sliced green onions. Cook for about 1 minute, just until fragrant.
  5. Season with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.
  6. Lower heat to medium-low. Sprinkle cheddar and mozzarella evenly over the corn. Add half the crispy bacon and half the fresh herbs. Stir gently until cheese is melted and everything is combined (about 2 minutes).
  7. Turn off heat. Top with remaining bacon and herbs.
  8. Serve hot, straight from the skillet.

Notes

For best flavor, use fresh summer corn and thick-cut bacon. If using frozen corn, thaw and dry well before cooking. Add herbs at the end for maximum freshness. For a vegetarian version, skip bacon and add smoked paprika and sautéed mushrooms. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave with a splash of milk if needed.

Nutrition

Keywords: corn, skillet corn, cheesy corn, bacon, summer side dish, easy corn recipe, cast iron, potluck, barbecue, gluten-free

Find it online: https://bitematrix.com/cheesy-bacon-skillet-corn-recipe-easy-side-dish-for-summer/