Sweet Corn with Maple-Bourbon Brown Butter and Bacon is an unforgettable side dish recipe that is PACKED with flavor and takes just 15 minutes to make.
I stocked up on fresh sweet corn at the farmer’s market to make this must-try summer side dish that’s so good I’m squinting my eyes whilst racking my brain to come up with a better adjective than “so good” to convey 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, as the name implies, it’s loaded with not just sweet corn but maple syrup, bourbon, brown butter, and bacon.
Like I said, SO GOOD!
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Pin ItIf you’re looking for the ultimate summer side dish, look no further — this sweet corn skillet recipe is a STUNNER! Plus it cooks in just 15 minutes making it the perfect side car to any grilled dinner.
You’ll be thinking about this unique sweet corn side dish days after eating!
How to Slice Kernels Off the Cob — No Mess!
How to Make this Sweet Corn Side Dish
Start by crisping 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 butter then brown it, which sounds technical but takes seconds and is essentially just cooking the butter.
After the butter melts it will start to foam. As it starts foaming, start slowly yet constantly swirling the skillet on the burner until the butter turns a caramel-brown color, and smells very toasty.
Voila — browned butter!
To the browned butter, add fresh sweet corn kernels plus chopped green onions then season the heck out it with salt and pepper. Stir to combine and coat every kernel of corn with luscious brown butter.
Time to bring out the big guns, aka bourbon and pure maple syrup — not pancake syrup! If you don’t keep bourbon on hand, purchase one of those little nips that they sell in the alcohol department, usually by the cash registers.
Add a dash of bourbon plus a drizzle of pure maple syrup then stir to combine.
Turn the heat up slightly then 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!
More Sweet Corn Recipes
- Creamy Summer Veggie Gnocchi Skillet
- Esquites (Mexican Street Corn Salad)
- Air Fryer Corn on the Cob
- Sweet Corn 101
- Napa Sweet Corn Salad
- Sweet Corn Caprese Salad
- Summer Sweet Corn Saute
- Sweet Corn Risotto
- Creamy Sweet Corn Pasta with Basil
- Sweet Corn Soup
Equipment
Ingredients
- 4 slices maple bacon, chopped
- 3 Tablespoons butter
- 4 cups sweet corn, 4-5 ears sweet corn
- 2 green onions, chopped
- 2 teaspoon bourbon
- 1-1/2 teaspoons pure maple syrup, not pancake syrup
- 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 becomes 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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