Roasted Corn with Bacon and Caramelized Onions is the kind of soul-satisfying side dish that makes even the corn reluctant roll up their sleeves and dig in.
Roasted Corn with Bacon and Caramelized Onions
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Oh y’all I’m so glad to be here–you may notice this isn’t your trusty Rachael (with an A) but your southern buddy Rachel (without the A) from the blog The Country Contessa. Rachael was gracious enough to allow me to share my love of simple food and recipes made with easy to find ingredients here on Eazy Peazy Mealz. Enjoy my southern sass and carefully planned puns. You have no idea how long they take for me to think up…
Corn on the cob is a classic summertime American dish. Slathered in butter or covered in cheese (yes). You’ll find it on every potluck table and floppy paper plate from here to Fresno. But not everyone is totally on board with corn as God made it–ask any kid with braces.
That’s why you can never have enough off-the-cob options. Just throwing in some butter to melt, adding a little salt and some pepper and calling it good is actually pretty good most of the time. But when you need more and wish for more flavor this Roasted Corn with Bacon and Caramelized Onions is just the way to get it done.
I admit–I haven’t been a corn lover. Even growing up on a farm where we always grew our own. I spent hours in my mom’s kitchen (and now in my own) cutting and packing gallons of it for the freezer. But I didn’t always want to dig in.
It was just a little boring to me. So as I tossed together the ingredients in this amped up version of Roasted Corn with Bacon and Caramelized Onions, I might have done a little happy dance in the kitchen.
Tips for Making Roasted Corn with Bacon and Caramelized Onions
- Roasting (not boiling) corn concentrates the flavor and sweetness. The caramelized onions take on their own special sweet flavor that goes together like farm girls and sunshine–not that I would know anything about that. There are some recipes that I like to use a dutch oven frying pan for and this is one of them.
- Get balanced flavor by throwing in the salty bacon and the zing from a little white wine vinegar and the balance is just spot on. (Okay–I ate most of the bacon before it made it to the bowl, but I tried. Points for that.)
- You can use any corn you like–try to get it still in the husk and shuck it if you can. I don’t think I’d trust the frozen ears, but go for it if you can’t find anything else.
- Turkey bacon would also be fine here if you want to cut some of the fat. But I admit that I did use the bacon grease to fry the onions in…no self respecting southerner would do anything different. So you’d want to just use some vegetable oil in its place since turkey bacon makes no fat when it cooks.
- Fresh herbs are a must! And you can grab a bunch of fresh parsley at the store for under a dollar. Please for the sake of all that’s right in this world use fresh or just leave it out. The dried stuff should be banned.
More summer side recipes you may want to try:
- Summer Corn and Crab Chowder
- Cheddar Bacon Florida Sweet Corn
- Rainbow Macaroni Salad
- Oven Baked Steak Fries
- Summer Fruit Salad
Roasted corn with bacon and caramelized onion
- 5 large ears of fresh sweet corn husks and silks removed
- 1 Tbs vegetable oil
- 1/2 tsp salt divided
- pinch of black pepper 1/8-1/4 tsp
- 6 slices bacon
- 1 medium yellow onion cut in to thin slices (approx 1/2 cup)
- 1 Tbs white wine vinegar
- 2 Tbs freshly chopped parsley
- Preheat the oven to 400.
- Lightly spray a cookie sheet with cooking spray.
- Coat the corn evenly with the oil and sprinkle evenly with 1/4 teaspoon salt and pepper.
- Place in preheated oven, and roast 20 minutes.
- While the corn roasts, cook the bacon until crisp. Remove from the skillet, reserving the drippings.
- Add the sliced onions to the bacon fat and cook over low heat 15-20 minutes until the onions are very soft and lightly golden brown. Season with a pinch of salt and pepper.
- Allow the roasted corn to cool enough to handle before proceeding.
- When the corn is warm but not hot, stand it on its end inside a large bowl and run a knife down the cob to cut the kernels off. Or you can use this Corn Cob Stripper and let it do the work for you!
- Repeat with all the ears of corn.
- Add the bacon, onions, vinegar, parsley and remaining 1/4 teaspoon of salt to the bowl.
- Taste, and adjust seasoning to preference, add more vinegar, pepper or salt if you think it needs it.
- Serve warm for best results.
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