A comforting Southern side dish made by sauteing fresh or frozen corn in butter with onions and a touch of sugar. Rich, sweet, and savory, it’s the perfect accompaniment to fried chicken, barbecue, or any classic comfort meal. A skillet staple that brings homestyle flavor to the table.
Ingredients
- 5 c. corn kernels, shucked from about 6 ears, cobs reserved
- 6 slices thick-cut bacon, cut into 1" pieces
- 2 tbsp. butter
- 1/2 tsp. granulated sugar
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 tsp. all-purpose flour
- 3/4 c. water
- 1/4 c. thinly sliced chives
Instructions
Steps:
1. With the flat edge of a chef’s knife or the edge of a large spoon, scrape each corn cob over a plate to collect the starchy “milk.”
2. Heat the bacon in a large nonstick skillet over medium-high heat. Cook until crisp, stirring occasionally, 8 to 10 minutes. Transfer bacon to a plate. Drain excess bacon fat from skillet into a small heatproof bowl, and add 2 tablespoons back into the skillet.
3. Add corn kernels to the skillet, along with butter, sugar, salt, and pepper. Cook, stirring frequently, until corn is softened and lightly browned in spots, 5 to 7 minutes.
4. Add flour and cook, stirring constantly, until flour is smooth and slightly toasted, about 2 minutes. Add the water and stir to combine (water should reduce almost immediately), until sauce is creamy.
5. Stir in bacon and 3 tablespoons chives. Serve topped with remaining 1 tablespoon chives.
