Charred Cream Corn Recipe

Cook bacon

Arrange bacon in a cold large skillet in a single layer. Cook over medium heat until the bacon is browned and crisp, turning occasionally, about 8–12 minutes depending on thickness. Transfer bacon to a paper-towel-lined plate to drain, reserving 1 tablespoon of bacon fat in the skillet (discard extra or save for another use). Once cool, chop bacon into 1/2-inch pieces.

Prepare corn

If using fresh corn, shuck and remove kernels from the cobs using a sharp knife. If using frozen, thaw and drain any excess water. Pat kernels dry with paper towels to reduce splatter when charring.

Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon vegetable oil and 1 tablespoon butter (or substitute the reserved bacon fat for extra flavor) and swirl to coat.

Add the corn kernels in an even layer (do not overcrowd; do in two batches if necessary). Let the corn cook undisturbed for 2–3 minutes to develop a deep golden char, then stir or toss and let sit again for another 2–3 minutes. Continue until most kernels have browned and some are blackened in spots, about 6–8 minutes total per batch. Transfer charred corn to a bowl and repeat with any remaining corn, adding remaining 1 tablespoon butter as needed.

Return the skillet (wipe out any excessive burned bits if desired) to medium heat. Add the chopped bacon and any reserved bacon fat (if you set it aside earlier) and warm for about 30 seconds.

Sprinkle the 1 tablespoon flour over the warm bacon and fat and cook, stirring, for 30–45 seconds to remove the raw flour taste.

Slowly pour in the heavy cream and whole milk while stirring to create a smooth sauce. Add the granulated sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Bring the mixture to a gentle simmer and cook, stirring occasionally, until slightly thickened, about 4–6 minutes. If the sauce becomes too thick, add up to 2 tablespoons additional milk to loosen.

Add the charred corn back into the skillet and stir to coat evenly with the creamy sauce. Simmer together for 2–3 minutes to let flavors meld and to warm the corn through. Taste and adjust seasoning with more salt, pepper, or a squeeze of the optional 1 teaspoon lemon juice to brighten the flavors.

Stir in chopped bacon pieces (reserve a small handful for garnish if desired) and fold in chopped chives if using. Sprinkle with a light dusting of smoked paprika if desired.

Transfer the charred creamed corn to a serving bowl. Garnish with reserved bacon pieces and extra chopped chives. Serve hot as a side dish.