Skillet Charred Sweet Corn

Recipes by Chef Steph

Chef Steph

Skillet Charred Sweet Corn

Try our simple, 10-step sweet corn recipe for a touch of Southern flavor!


Skillet Charred Sweet Corn
  • 8 - ears of corn, husks and silk removed
  • 1/4 cup - bacon, cut into small dice
  • 1/2 teaspoon - unsalted butter
  • 1/2 cup - Vidalia onion, minced
  • 1/2 cup - heavy cream
  • 1/2 teaspoon - salt
  • - Cracked black pepper, to taste
  • 1 teaspoon - chives, minced
Prep time
5 minutes
Cook Time
15  minutes
8 to 10


  1. To remove corn kernels, cut off the ends of each ear to make flat surfaces.
  2. Stand ears in a wide casserole dish and, one at a time, carefully cut down the sides with a sharp knife.
  3. Hold each cob over a bowl and scrape with the back of a butter knife to remove the milk and pulp. Discard cobs and set liquid aside.
  4. Heat a cast-iron pan on medium-high. Add cut corn and cook for 2 to 3 minutes.
  5. Add bacon and continue to cook until kernels are slightly charred. Remove from heat and set aside.
  6. In a medium saucepan, melt butter over medium-low.
  7. Add onion and cook until soft, about 2 to 3 minutes.
  8. Add pulp liquid, charred corn, and heavy cream.
  9. Reduce heat to low and cook, stirring often, 4 to 5 minutes.
  10. Season with salt and pepper. Sprinkle with chives and serve.

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