This easy Skillet Corn and Bacon recipe is made with simple ingredients that bring incredible flavor. Whether you’re making a quick weeknight dinner or planning a backyard barbecue, this skillet corn side dish will be a crowd favorite.
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Sweet corn, crispy bacon, and tender sautéed onion come together in this easy corn and bacon recipe made entirely in one skillet. Also known as Southern fried corn with bacon, this classic side dish is cooked in bacon grease until lightly caramelized and ready in about 20 minutes.
This Southern-style skillet corn is cooked in rich bacon grease for extra flavor, then lightly caramelized for the perfect balance of sweet and savory. It’s budget-friendly, naturally gluten free, and can be made with fresh, frozen, or canned corn, making it a go-to vegetable side dish any time of year.
If you love easy vegetable sides, be sure to check out my Grilled Zucchini side dish and Honey Garlic Green Beans recipe. Both are quick recipes that pair perfectly with grilled meats.
Why You’ll Love This Corn and Bacon Recipe
Quick and Easy: This fried corn with bacon recipe comes together in about 15-20 minutes with minimal prep.
Big Flavor from Simple Ingredients: The sweet and savory combination of smoky bacon, onion and corn brings incredible flavor and texture to the dish. Cooking the onion and corn in reserved bacon grease builds depth without extra ingredients.
Works Year-Round: Use fresh summer corn, frozen corn, or canned corn.
Ingredients
- 6 slices bacon (diced)
- 1 small onion (diced)
- salt
- pepper
- 3 cups corn (fresh, shucked corn, canned or frozen): Fresh corn gives the best flavor and texture. Frozen corn (thawed and dried) works well, and canned corn should be drained thoroughly before using.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
How To Make Skillet Corn and Bacon
Prep!
Dice the bacon and onion. If using fresh corn, shuck and remove the kernels from the cob.
Chef’s Tip: If using fresh corn, scrape the back of your knife along the cob after removing the kernels to release the “corn milk.” Stir it into the skillet for extra sweetness and body.
Line a plate with paper towels and set aside.
Create!
Place a large skillet over medium heat and add the diced bacon. Cook, stirring often, until crisp, about 7-10 minutes. Remove the bacon with a slotted spoon and place on a paper towel-lined plate.
Drain all but 1 tablespoon of the bacon grease from the skillet. Add the onion and season with a pinch of salt and pepper. Cook until translucent and softened, about 3-5 minutes.
Stir in the corn and bacon. Cook until warmed through and the corn has just started to lightly brown and caramelize. Taste and adjust seasoning with salt and pepper as desired.
Present!
Garnish with fresh, minced parsley, chives or green onions, if desired. Serve warm.
Tips for the Best Skillet Corn
- Use a heavy skillet: Cast iron is a great choice for even heating and browning.
- Don’t overcrowd the pan: too much moisture prevents caramelization.
- Dry the corn: Pat frozen corn dry after thawing or if using canned corn, drain it really well.
- Taste before seasoning: bacon is already salty, so you want to make sure you don’t over-salt the dish.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through. Add a small splash of water or butter if needed.
- Freezing: While this dish can be frozen, the texture of the corn may soften some after thawing. For best results, enjoy fresh.
Variations to Try
- Creamy Corn and Bacon: Stir in 1-2 tablespoons of heavy cream or cream cheese at the end for a richer version.
- Southern Fried Corn with Bacon: Add 1 tablespoon of butter and cook slightly longer for deeper caramelization.
- Spicy Corn with Bacon: Add diced jalapeño or a pinch of red pepper flakes.
- Garlic Butter Corn and Bacon: Add 1 tablespoon of butter and 1-2 cloves of minced garlic during the last minute of cooking.
- Corn with Bacon and Bell Peppers: Add diced red bell pepper for color and extra sweetness.
What to Serve with Corn and Bacon
This easy corn side dish pairs well with:
- Grilled chicken
- BBQ ribs
- Pork chops
- Baked salmon
- Burgers
- Meatloaf
Frequently Asked Questions
Can I use canned corn for fried corn?
Yes. Just drain it very well before adding it to the skillet.
How do you keep corn from getting soggy?
Pat frozen corn dry and avoid overcrowding the pan so moisture can evaporate.
Do I have to use bacon grease?
For best flavor, yes. You can substitute butter or olive oil if needed.
Is this recipe gluten free?
Yes, this corn and bacon recipe is naturally gluten free.
Can I make this ahead of time?
Yes. Prepare it a few hours in advance and reheat gently before serving.
Can this be made vegetarian?
For a vegetarian version, skip the bacon and sauté the corn in 1 tablespoon of butter or olive oil. Smoked paprika can be added for a hint of smoky flavor.
More Summer Corn Recipes
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Skillet Corn and Bacon
Ingredients
- 6 slices bacon (diced)
- 1 small onion (diced)
- salt
- pepper
- 3 cups corn (fresh, shucked corn, canned or frozen)
Instructions
- Line a plate with paper towels and set aside.
- Place a large skillet over medium heat and add the diced bacon. Cook, stirring often, until crisp, about 7-10 minutes. Remove the bacon with a slotted spoon and place on a paper towel-lined plate.6 slices bacon
- Drain all but 1 tablespoon of the bacon grease from the skillet. Add the onion and season with a pinch of salt and pepper. Cook until translucent and softened, about 3-5 minutes.1 small onion, salt, pepper
- Stir in the corn and bacon. Cook until warmed through and the corn has just started to lightly brown and caramelize. Taste and adjust seasoning with salt and pepper as desired.3 cups corn
- Garnish with fresh, minced parsley, chives or green onions, if desired. Serve warm.
Notes
- Use a heavy skillet: Cast iron is a great choice for even heating and browning.
- Don’t overcrowd the pan: too much moisture prevents caramelization.
- Dry the corn: Pat frozen corn dry after thawing or if using canned corn, drain it really well.
- Taste before seasoning: bacon is already salty, so you want to make sure you don't over-salt the dish.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through. Add a small splash of water or butter if needed.
- Freezing: While this dish can be frozen, the texture of the corn may soften some after thawing. For best results, enjoy fresh.
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