Upgrade your side dish repertoire with this recipe for Fried Corn with Bacon and Fresh Jalapeños. This Southern side dish is perfect for a summertime BBQ. The sweet flavor of corn combined with veggie goodness, bacon, and just enough spice from the jalapenos makes it interesting.
This recipe was created by Mee McCormick, cookbook creator and owner of Pinewood Kitchen located in Nunnelly, Tennessee.
Fried Corn with Bacon and Fresh Jalapeños is an easy recipe to make at home and enjoy. In addition to being delicious, it’s naturally gluten-free as well as dairy-free. That makes it an ideal side dish to serve to company, especially if you aren’t sure if your guests may have food allergies.
As with all recipes, it’s best to gather all ingredients before getting started to ensure you have all that is needed.
For this recipe you need:
- olive or coconut oil
- red onion
- red bell pepper
- fresh sweet corn
- apple cider vinegar
- sea salt
- red pepper flakes
How To Make Fried Corn with Bacon and Fresh Jalapeños
Take four strips of bacon and cook them in a deep skillet until they are crispy. Once it is cooked, remove the bacon from the skillet and allow it to drain and cool on a paper towel.
To the skillet with bacon grease, add diced red onion, crushed garlic, red pepper, and jalapeños. Cook until the veggies are soft, about 4 minutes.
Next, add the corn to the skillet and cook until soft. Take the bacon and crumble it and add it to the corn mixture.
Remove the skillet from the heat and stir in honey and apple cider vinegar. Season it with sea salt and red pepper flakes. (If you don’t like spicy foods, you can omit the pepper flakes.)
There’s nothing quite like fresh corn on the cob in the summertime. But if you’re looking to change things up, this recipe for Fried Corn with Bacon and Fresh Jalapeños is a perfect way to do it.
This side dish is great served with avocado and pairs well with grilled chicken, fish, and other veggies.
Fried Corn with Bacon and Fresh Jalapeños
- 4 strips bacon*
- 1 tablespoon extra-virgin olive oil or coconut oil
- 1 cup diced red onion
- 3 cloves crushed garlic
- 1 cup diced red bell pepper
- 2 fresh jalapeños seeded deveined, and diced
- 3 cups fresh corn kernels sliced off the cop about 6 to 8 ears
- 2 tablespoons local honey or 2 tablespoons maple syrup**
- 3 tablespoons apple cider vinegar
- Dash sea salt
- Red pepper flakes to taste
- In a medium skillet, fry the bacon in the oil until crispy; transfer to a paper towel to drain
- Add the onion, garlic, red pepper, and jalapeños to the skillet and cook until soft, about 4 minutes.
- Add the corn and cook until soft. Crumble the bacon and toss in with the corn.
- Remove from the heat and stir in the honey and apple cider vinegar. Season with sea salt and some red pepper flakes, to taste, for extra heat.
About Pinewood Kitchen
Pinewood Kitchen is a cookbook written by Mee McCormick and it has over 100 recipes that you’re going to want to dig into.
The cookbook is divided into three parts: the first part tells how Mee ended up at Pinewood Farm, in part two she shares research that she discovered regarding gut health and its connection to food, and part three is where we get to the “meat” of the book – the recipes.
The recipes are Mee’s take on Southern classics that she has recreated with a healthy twist. Among the recipes are:
- Tennessee Caviar
- Pressure Cooker Short Ribs
- Kentucky Caramel Chicken
- Roasted Okra
- Black-Eyed Pea Croquettes
- Breakfast Tacos
- Berry Cobbler
Look for My Pinewood Kitchen at your local bookstore or feel free to use my (affiliate) link to see it at Amazon.com.