There are a few dynamic food duos that just belong together, like peanut butter and jelly or French fries and ketchup, but that goes double for fresh corn and bacon. With toasty corn kernels, smoky bacon, and a creamy, herby sauce, this simple skillet dinner proves that there’s nothing this duo can’t do. Since the chicken and corn are so hearty on their own, all you’ll need to complete the meal is a side of sautéed spinach or your favorite grilled veggie. Keep reading for a few tips on how to make this summer dinner with your eyes closed (not really 😉):
Top tips:
The corn kernels WILL start to pop as it cooks in the bacon fat. If you have a splatter screen (like one you might use for frying), it will come in handy here. Also, if you’re not a fan of slicing slippery bacon, stick it in the freezer for 15 minutes before slicing to firm up the fatty parts.
Variations:
- If corn isn’t in season or you hate cutting corn kernels from the cob, frozen corn is a great substitute. Just thaw and drain before adding to the skillet. Canned whole-kernel corn is also a great substitute as long as you drain and rinse it first.
- To lighten this up, swap the heavy cream for half-and-half.
- If you can’t find mascarpone cheese, cream cheese or even sour cream would work well instead.
- Basil and cilantro are great here, and if you’re feeling fancy, combine them!
Have you tried this recipe? Let us know what you think in the comments below!
