Fried Corn with Bacon, Basil and Chili

August 21, 2009
3 Ratings
  • Serves 6
Author Notes

The inspiration for a Recipe Inside Out column, this was an impromptu dish I made one night to go with simple roast chicken legs and a tomato and cucumber salad. We'd been eating boatloads of corn on the cob from the greenmarket with butter, salt and pepper, so I thought it was time to shake things up a bit. —Merrill Stubbs

What You'll Need
  • 6 ears corn
  • 4 slices bacon, diced
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • salt and pepper
  • red chili flakes
  • 8 basil leaves, chiffonaded
  1. Using a sharp knife, remove the corn kernels from the cobs and discard the cobs. You should have about 6 cups of corn kernels.
  2. Put the bacon in a large skillet with high sides over medium heat and cook, stirring occasionally, until the bacon is crispy. Add the olive oil and the onion and season generously with salt and pepper. Cook, stirring frequently, until the onion softens, about 3 minutes.
  3. Add the corn kernels to the skillet and raise the heat to medium-high. Stirring frequently, cook the corn until it is just tender, 2 to 3 minutes. Turn down the heat, add chili flakes to taste and the basil and stir through. Taste and add more salt and pepper if necessary. Serve immediately, before the corn overcooks and loses its crunch.

See what other Food52ers are saying.

  • AntoniaJames
  • Lacy
  • Saskachick

3 Reviews

AntoniaJames August 13, 2012
Mmmm, yum! I have a 12-ounce Mason jar stuffed with bacon carnitas, and corn from the farmers' market. This is on the menu tonight! ;o)
Lacy July 27, 2012
This is an amazing dish. So easy to make but so satisfing. You can make large portions of it very easily. I served it at a big dinner party and it was a huge success. I cooked it the night before and then quickly reheated it in the microwave.
Saskachick July 22, 2012
This recipe was awesome!! The only thing I changed was added a little goat cheese I had in the fridge at the end.