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!
Pin this now to find it later
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.
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.
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!
Kentucky bourbon makes everything better! :)
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.
Oh man. These are all my favorite flavors! Can’t wait to make this :)
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! :)
Made this tonight with grilled salmon. It was fantastic!! Unbelievable flavors for just a few ingredients. Simple, fresh and amazing!!
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! :-)
This look SO good! Thanks so much for the recipe – pinning it now.
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!
Ohhhhhhhhhh, YES. THIS. I’ve GOT TO make this! ::drool::
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!
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…