Farmer’s Market recipe alert! Are you going this weekend? Somebody’s turning the big O-N-E on Saturday, plus we’ll have gazillion family members in town, so unfortunately I think we’re out. Luckily I stocked up on fresh-picked sweet corn at the market last weekend to make you a must-try summer side dish that’s so good I am squinting my eyes while racking my brain to come up with a better adjective than “so good” to convey just how delicious it is.
It’s not working.
Sweet Corn with Maple-Bourbon Brown Butter and Bacon is sticky, caramelized, smokey, sweet and savory. Plus it’s got maple syrup, bourbon, brown butter, and bacon. I. Know.
Guys, I’m so excited about this recipe that’s sponsored by Challenge Butter – and I almost didn’t even post it! Every other week or so I plan the following two week’s recipes and this baby’s been rescheduled about 10 times throughout the summer. I knew I wanted to combine sweet corn with butter, maple syrup and bacon (a flavor combo I got from the fresh maple-bacon compound butter Hy-Vee was selling earlier this summer,) but I just didn’t know how.
I could slather the combo on steamed ears of corn but that was too obvious. Maybe grilling the corn first would give it a little somethin’ somethin’? Eh. Still not that exciting plus sometimes I feel like I’m the only person who gets excited about charred sweet corn.
Then…bam. Bourbon! And brown butter! I’d borrow a nip of Ben’s thrice weekly smokey bourbon night cap then combine it with pure maple syrup, brown butter, and maple bacon to create a truly magnificent summer side dish that takes just 15 minutes to prepare, and will seriously knock your socks off.
The sweet corn caramelizes in the maple syrup as it sautes in brown butter, and the bourbon flourish provides a crazy depth of flavor. Plus, bacon. This combo is deliciously unique and totally elevates my home state’s signature summer staple, sweet corn. If you’re tired of steamed cobs, you’ve got to give this a try!
Start by crisping 4 slices chopped maple bacon in a large nonstick skillet over medium heat. If you have regular bacon at home, don’t buy a whole pack of maple bacon just for this recipe. The maple bacon makes it extra special for sure, but no need to buy an entire pack if you’ve already got regular bacon on hand!
Transfer the bacon to a paper towel-lined plate to drain then remove all the bacon grease from the skillet (I usually pour it into a foil-lined prep cut then toss when hardened.)
In the same skillet melt 3 Tablespoons Challenge Butter which is made from just two ingredients – sweet cream, and salt. That’s it – love it! After the butter has melted, brown it, which sounds technical but takes like, 10 seconds and yields pretty much the BEST THING EVER. After the butter melts it will start to foam and that’s when you want to start swirling the skillet on the stovetop until the butter turns a beautiful caramel brown color and starts to smell indescribably delicious. You need to brown your own butter to experience what I’m talking about. Doo iiit.
After the butter turns caramel brown add 4 cups fresh sweet corn kernels (about 3 ears worth) plus 2 chopped green onions then season the heck out it with tons of salt and pepper. Toss or stir to get every kernel of corn coated with luscious brown butter.
Time to bring out the big guns. Bourbon and pure maple syrup. Ahh! What a blissful combo. I can’t even remember my life BB (before bourbon.) it’s got such an incredible aroma and flavor, and takes this sweet corn from good to freaking amazing. I really need a thesaurus.
Also, I just nearly had an anxiety attack thinking about how I was going to explain the difference between whiskey and bourbon to you (all bourbon is whiskey, but not all whiskey is bourbon. Ugh. See? My heart just started pounding typing that out,) so click here to read all about it this handy infograph >> In addition, as bourbon is a distilled spirit it is considered safe for a person with Celiac Disease to drink. That said, I know this subject is debated in the gluten-free world so do what feels best to you.
Moving on! All you need is 2 teaspoons bourbon and 1-1/2 teaspoon maple syrup to give this sweet corn unbelievable depth of flavor and a hint of something really special. If you don’t want to buy a whole bottle of bourbon, Maker’s sells those wee, itty-bitty bottles that would be perfect for this dish. Man I love those things – look how cute!
Turn the heat up slightly then once again toss or stir everything to combine. Saute for 7-8 minutes, stirring every so often, or until the sweet corn is tender and caramelized.
Add the bacon back in then taste and adjust salt and pepper if necessary.
Scoop onto plates then serve with BBQ chicken, shrimp, or whatever your heart desires. Whatever it is, it’ll surely take a back seat to this amazing side dish!
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Sweet Corn with Maple-Bourbon Brown Butter and Bacon
Description
Sweet Corn with Maple-Bourbon Brown Butter and Bacon is a mouthwatering, 15 minute side dish bursting with layers of flavor!
Ingredients
- 4 slices maple bacon, chopped
- 3 Tablespoons Challenge Butter
- 3 ears sweet corn, kernels cut off cob (about 4 cups)
- 2 green onions, chopped
- 2 teaspoon bourbon
- 1-1/2 teaspoons real maple syrup (not pancake syrup)
- lots of salt and pepper
Directions
- Add bacon to a large skillet over medium heat. Cook until crispy then remove to a paper towel-lined plate to drain and set aside. Remove bacon grease from skillet.
- Melt butter in skillet then, when it begins to foam, start swirling skillet until the butter reaches caramel brown in color. Add sweet corn, green onions, bourbon, maple syrup, salt, and pepper then turn the heat up slightly and toss to combine. Saute for 7-8 minutes or until corn is tender and caramelized, stirring every so often. Add bacon back in then taste and adjust salt and pepper if necessary.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Gosh I’m smiling at the memory of this side dish. It’s perfect for summer, on account of the abundance of fresh sweet corn, but I’ll definitely be making it all year round with frozen sweet corn. That cozy taste and aroma of bourbon and maple syrup (and bacon for that matter) sounds incredibly cozy on a crisp, fall day. But for now, viva summer!
You know what is depressing? Moving from Washington (the land of farmers markets) to Florida (the land of…none) But, you had me at bourbon, bacon and brown butter…so I’ll find a way! Pinned!
OH yum. I missed the farmers market last week so I’m definitely going this weekend and I’ll probably buy everything :) This looks outrageous. I’m glad you finally got the inspiration to post it.
This is the third recipe I’ve come across with bourbon this week, that has piqued my interest! On Monday, I called my grandma (my pre-google- I still call her with questions before I go to the computer, because she rocks) to ask if I could use whiskey instead of bourbon and what the difference was- only to be told that she didn’t know, but that she had an unused bottle, so I didn’t need to buy any :D So, now I have another great recipe to try with my big bottle of free bourbon. And I can forward her your post, so she can learn the difference between bourbon and whiskey too. Thanks Kristin!
It must be a bourbon kind of week! ;) This side dish would be fantastic with anything, especially anything grilled. YUM! Happy Friday! :)
I am so jealous of your famers market. I have the tiniest most pathetic farmers market, so uninspiring. BUT this corn!! Holy yum!
Our Farmer’s market doesn’t even compare to yours, but there’s always something fresh and delicious to purchase. This salad looks amazing! Happy Birthday to your little guy!
This looks soooo good (apparently I don’t have a thesaurus either!)!! I will definitely be giving this a try! I like sweet corn as much as the next Iowa gal, but this new twist makes me super excited and motivated to get to the market and pick some up!
My husband has a recent bourbon obsession, so I feel like this recipe is calling my name. All that flavor just sounds incredible!
I love every single ingredient in this dish. Can not wait to try it!
You were reading my mind today! I bought a whole bunch of fresh sweet corn and had no idea what to do with it, now I do!!
I can’t wait to try this!! I had corn on my menu for next week but was racking my brain on how to spice it up. Thanks :)
This sounds amazing! I pinned it and can’t wait to try!
Happy Birthday Limcoln! Can’t believe he’s one!!!!!
Happy to see you used the good stuff (Kentucky bourbon) and gave me a creative and tasty way to cook some sweet corn this weekend.
Those bins of sweet corn at the grocery store have been calling to me! And we’re heading to Kentucky this weekend so I just added Kentucky Bourbon to my shopping list. You had me at maple syprup..and bacon…
This sounds amazing! Do you think it could also be served cold? Maybe even with some scoops?
The butter soaks into the kernels (vs an oil-based dressing/vinaigrette recipe that would coat the kernels) so while the flavor is good cold, the texture is not as good as it is warm or hot!
Hi :) have you made this ahead (same day) and left in pan on stove and reheated when time to eat?? Does the butter get weird? I like to have everything pretty much done before company. My little sis raved about this so making for Labor Day BBQ this weekend to serve with some baby back ribs… mmmm….
I haven’t tried it before but I worry a little bit about the texture of the sweet corn. You know how when you overcook corn the kernel becomes really tough and hard? I could see that happening, but with all the other flavors going on it could be just fine if that happens!
Ohhhhhhhhhh, YES. THIS. I’ve GOT TO make this! ::drool::
Kristin:
Is the butter salted or unsalted? Also, would it be a terrible sin to use regular bacon instead of the maple bacon?
This sounds DEE-LISH!!! Gotta figure something GOOD to serve with it!
Many thanks.
I used salted butter, and I mentioned in the post that it’s totally not a huge deal to use regular bacon. No need to buy an entire new pack of maple bacon if you’ve got a pack of regular at home!
This look SO good! Thanks so much for the recipe – pinning it now.
Dang it! Why do you always come up with the best recipes?! Just commenting to say this was amazing, you rock, and this is yet another example of why I pin so many of your recipes. It’s freakin’ fantastic! :-)
Made this tonight with grilled salmon. It was fantastic!! Unbelievable flavors for just a few ingredients. Simple, fresh and amazing!!
I had extreme difficulty not just eating the Iowa burger topping, so glad it found it’s own home as a side dish. Now I feel better about wolfing it down! :)
Oh man. These are all my favorite flavors! Can’t wait to make this :)
I just happen to have corn-on-the-cob leftovers (3) and while I will have to get some more bacon – had killer BLTs last night – this is definately going on the menu for next week.
Kentucky bourbon makes everything better! :)
All the things! I could eat this everyday and never get tired of it. My dogs names by the way? Maple and Bacon! Needless to say, this recipe will be a win in my house. Thanks for sharing and happy belated 1st birthday to Lincoln!
I think it can just not only be had as a side dish but we can have it in breakfast too as it seems light and healthy. So i would like to give it a try as a healthy breakfast dish.
Best dish I’ve made this so far this summer!!! thank you, Kristin!!!
We made this tonight along with your Peppercorn Burger recipe and my hubby said that both were in the Top 5 BEST things he’s ever eaten!! This was just delicious!
Made this dish over the weekend. I think this one has spoiled my family and I to any other corn recipe out there. Thank you for sharing!
[…] Sweet Corn with Maple-Bourbon Brown Butter and Bacon from Iowa Girl Eats […]
This was so good and so easy to fix. Thank you!
[…] dishes are often overlooked. this corn situation looks like a summer bbq […]
I made this over the weekend and it is truly to die for. Thanks for a simple and amazing way to make delicious sweet corn even better!
Maybe this is a silly question. I want to make this tomorrow for Thanksgiving, but I cant tell if I am supposed to boil the corn first and once it is cooked add it to the frying pan or put it in raw…can anyone help me!? Thanks!!
Hi Derek, I’m sorry I didn’t see this in time for Thanksgiving! You add it to the frying pan raw – no need to boil first!
Hi Kristin
Can this dish be made with frozen corn. If so, do I thaw first.
Sure! You can just thaw in the refrigerator overnight.
I came across this recipe on Pinterest and it looks so delicious I am going to make it this weekend. I am curious, do you ever leave a little bit of the bacon grease in the pan for added flavor or is there a reason why you need to remove it all?
You definitely could! I remove it so the browned butter flavor really shines through vs the bacon grease.
[…] the Sweet Corn with Maple-Bourbon Brown Butter and Bacon recipe from Iowa Girl […]
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Hi from London! I bought a bunch of corn for a big BBQ but forgot to cook it on the night. Not wanting to throw anything away, I’ve been searching for recipes all week and this is the best so far my anlong way. All the things I love- butter, bourbon and maple! How can it not be delicious?! Thank you so much – this one is getting filed in the recipe drawer!
[…] Sweet Corn with Maple Bourbon Brown Butter & Bacon by Iowa Girl Eats […]
Do you think this is something I can prepare ahead of time, and warm up? I have a BBQ to go to, would like to take this. Can I keep it in a crockpot to stay warm? Would it keep we’ll do you think???
I think it would keep well in a crock pot on warm (vs low)!
Wow! Researching side dishes for Thanksgiving menu and this one is definitely in! Thanks for sharing!
Do you think I could make this a day ahead of Thanksgiving and just re-heat or a few hours before and re-heat?
How is this with frozen corn? Also, can you make ahead? Looking for an easy side dish to bring to a “prime rib” night another couple is hosting and I’m having difficulty finding something to make ahead and will stay besides potatoes! Help!!
This recipe is so great. I don’t measure anything anymore. You can use fresh or frozen corn. Have another sip of Maker’s, and a can o’ corn works too. I like to top this over a mashed potato and then smother it with chicken gravy.. Would be a perfect cool night, fall-winter dish with the gravy and such, but it’s so delicious my corn rarely makes it to the plate.
That’s how much I love it!!
Thanks Kristen! Cheers