The smell of a charcoal grill wafting through the air brings me straight into a warm summer trance. But grilling doesn’t do the all-encompassing summer eating trick for me. I’m all about the side dishes. We have several sides we go to, the tried and true recipes that have become family favorites. And corn always tops the list.

This direct quote from my husband was the impetus for this recipe, “What’s better than butter? Bacon. Bacon in butter.” This recipe is easy to pull together and has a little somethin’ somethin’ to keep you craving more. The savory bacon bits complement the sweet corn and butter in a way that only bacon can, but it’s the smoked paprika that really gives this recipe a special taste.

Smoky Corn with Chives & Bacon
Serves 4 or 1 1/2 cups


4 strips bacon, cut into 1/4″ slices
2 tablespoons butter
4 ears fresh corn, kernels removed from the husk
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1 tablespoon fresh chives, snipped into 1/4″ pieces


Fry sliced bacon in a skillet. Transfer from pan to a plate covered with a paper towel. Reserve 1 tablespoon of bacon fat in skillet and add butter. Add corn, paprika and salt and toss to coat. Cook for 4-5 minutes. Add chives and serve.

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2 thoughts on “Smoky Corn with Chives & Bacon

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  1. Carol said:

    Growing up in the South I thought cooking your corn kernels in bacon fat was just the way you did it. This is how my mother always made her creamed corn.