BBQ Fried Skillet Corn

 A wonderful way to use fresh corn on the cob, this Southern favourite is a delicious summer side dish!

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August is finally here and many of us are starting to get ready for back to school. Thankfully this year, I will be returning to my cafeteria, after being off for 1.5 yrs. I am so excited to start training again to acquaint myself with the opening procedures which have been put in place due to Covid-19. I just hope that I can juggle work and my blog, once school is back in session.

Every year around this time, corn on the cob becomes readily available here in Ontario. There really is nothing better than sweet locally grown corn. While we enjoy delicious corn on the cob, this skillet corn recipe is one of my favourite ways to use leftover corn on the cob.

Years ago, I had some leftover corn on the cob, staring at me anytime I opened the fridge door. Normally I would use it up in a salad, or transform it into a fabulous Chicken and Corn Chili, but I wanted something different. Plus, summers are usually so HOT and HUMID; the last thing on my mind is a steaming bowl of hot soup! I remembered seeing a recipe for good ol' down South fried corn online somewhere, so I decided to go with that idea. You could make this healthier by frying your corn in olive oil, but I wanted the flavour of the bacon drippings in mine.

This recipe couldn't be easier. I used some Smoky BBQ Rub, from the Pampered Chef, to jazz up our corn. You could really use any seasonings you'd like. I love the way the BBQ rub added a nice warm smoky flavour to the sweet corn and salty bacon. The kids absolutely LOVED this corn, but they're pretty partial to anything with bacon in it, LOL. Super easy, super yummy and a great way to use up that leftover corn on the cob, this Labour Day weekend!!

How do I cut Corn on the Cob?

Corn on the cob can be a little messy, so the trick is to cut it into a container that will collect any rogue kernels. I like using a large shallow bowl and sometimes I place a smaller bowl in the bottom of a large bowl (upside down), to give the ear of corn a bit more height. I've also used a bundt pan, but can't be bothered to find it in the basement haha.

photo credit: Gettys images

Place the flat end of your ear of corn on the bottom of your shallow bowl (or on the flat side of your smaller bowl which is upside down). Starting near the top pointy end, use a serrated knife and cut as close to the cob as possible, letting the kernels fall in the pan. Rotate the ear of corn until all kernels have been cut off.

PIN IT!!!

Equipment needed for this recipe

• large shallow bowl
• smaller bowl (optional)
• serrated knife
• cast iron skillet
• wooden spoon

BBQ Fried Skillet Corn

1/2 lb bacon
4-6 ears cooked corn on the cob
1 tsp Smoky BBQ Rub (Pampered Chef)
salt & pepper to taste
chopped or dried parsley to garnish (optional)

In a cast iron skillet, cook bacon over med low heat. Remove from skillet to a paper towel. While bacon is cooking, prep your corn by cutting the ears in half to create a flat surface to stand them up. Using a chef's knife or paring knife remove the kernels without cutting too close to the cob.

Pour out all but 2 Tbs of bacon fat from skillet. Turn the heat up to medium high and add the corn to the skillet. Toss to coat with bacon fat and season with BBQ Rub, a pinch of salt and pepper. Cook, tossing frequently, until kernels begin to brown slightly.

Chop cooled bacon and return to pan with cooked corn. Toss and cook for a few minutes to heat the bacon through once again. Sprinkle with a bit of parsley before serving; if desired.

Note: you can use 2-3 C of frozen corn for this recipe. Simple thaw the corn, before frying.