Total Time
Prep 10 mins
Cook 25 mins

A perfect holiday side dish. Not for everyday eating as it has both bacon and butter, but let yourself indulge for the special occasion! Use fresh corn if you can, but frozen works okay as well. A nifty way to remove corn from the cob is by cutting a small part off both ends, then cutting the cob in half. vertically. Then turn the cob on it's end and you have a much more stable way to cut the corn off. This recipe is adapted from Paula Deen. Update: I forgot to say that I only simmer it for 5 more minutes, corn doesn't need to be cooked for 15 minutes in my opinion.


  1. Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little.
  2. Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease.
  3. Over medium-high heat, pour in the corn. Fry in the grease and butter mixture.
  4. Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes.
  5. Add black pepper and salt to taste.
  6. If corn seems too dry, add a little milk or water.
Most Helpful

This is sooo good!! We love fresh corn and eat a lot during the summer. This is a good treat to have once in a while instead of just steamed or boiled. Made with 8 ears and was perfect amount for the 3 of us since 1yr DS doesn't eat corn.

AZPARZYCH July 15, 2010

Wonderful, flavorful corn!! I made 1/4 of the recipe for the 3 of us last night for dinner. I served with (visiting DD's request) roast beef and mashed potatoes and gravy, so one ear per person was plenty for us. This is so easy and quick but really adds a great flavor to the corn. Thanks for the recipe. Made for 123 Tag Game.

diner524 July 10, 2010

Oh no! This is too good! I used frozen corn and reduced the recipe down to about one serving. It is easy and delicious. Even the frozen corn had a fresh taste that was not overpowered by the seasoning (which was just right). I will definitely try this next year with fresh corn. I am sure it will be out of this world! Thanks Scoutie. Prepared in participation with My-3-Chefs

Bobtail November 24, 2009