This Fried Corn with Bacon recipe is one of my family’s favorite side dishes to enjoy, especially when fresh corn is readily available.
Here in Colorado, when the local sweet corn arrives at the farmer’s markets and grocery stores it’s a race to eat as much of it as we can while it’s at its finest. (We also love it in our Old Fashioned Corn Chowder with Bacon.)
This easy recipe is one that I developed for my cookbook 101 Things To Do With Bacon (Gibbs Smith, Publisher), and I think you’ll love the way the sautéed bell pepper and bacon enhance the sweet, tender fresh corn.
It’s a great dish to serve at a barbecue or potluck, and it can easily be multiplied for bigger groups.
Ingredients Notes
Here’s what you’ll need to make this Southern fried sweet corn with bacon:
6 ears fresh sweet corn, husked and cleaned – Fresh corn on the cob is best for this recipe, but you can substitute steamed frozen corn if necessary.
2 tablespoons butter – You can use unsalted or salted butter, since you’ll be seasoning to taste at the end of the recipe preparation.
Half a large red bell pepper, seeded and diced – You can use green, yellow or orange bell pepper, or substitute a couple of jalapeños for more spicy flavor.
6 slices bacon, cooked, drained and crumbled – Regular or thick-sliced bacon works equally well, and you can use smoked or unsmoked, cured or uncured bacon.
Sea salt and freshly ground black pepper, to taste
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Printable Recipe
Fried Corn with Bacon
Equipment
- large skillet
- Large bowl
- Sharp knife
Ingredients
- 6 ears fresh sweet corn husked and cleaned
- 2 tablespoons butter
- 1/2 large red bell pepper seeded and diced
- 6 slices bacon cooked, drained and crumbled
- sea salt and freshly ground black pepper
Instructions
- In a large bowl, slice the corn off of the cob and scrape each cob into the bowl to release the milk.
- Melt the butter over medium-high heat in a large frying pan. Add the bell pepper and cook until softened, about 4-5 minutes. Add the corn and cook, stirring occasionally, until tender, about 10 minutes. Stir in the crumbled bacon, salt, and pepper and cook 1 minute more. Makes 6 servings.
Notes
Nutrition
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About Eliza Cross
Eliza Cross is the author of 17 books, including Small Bites and 101 Things To Do With Bacon. She shares ideas to simplify cooking, gardening, time and money. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.
Sounds yummy! My Mom used to scramble eggs with corn, and I sometimes do that with sauteed bell pepper and onions added – but, of course, everything’s better with bacon!
That sounds good, Aunt Lin. I’ll have to try it! Love you. xoxo
Corn with bacon?!? Oh dear heavens why have I never thought of this?? This recipe looks positively delicious and I think even the kids will eat it. Perfect summer food. Yum!