Cheesy Summer Corn Skillet

Fresh sweet corn is already one of summer’s best side dishes. Add crispy bacon, sautéed onion, cream, and plenty of melted Tri State cheese, and it may steal the spotlight from everything else on the table.

This Cheesy Summer Corn Skillet comes together in one pan and makes an easy side for grilled chicken, burgers, pork chops, or just about anything coming off the grill. It’s rich and creamy without covering up the fresh flavor of the corn—and because it’s cooked in a cast-iron skillet, cleanup stays simple.

Recipe at a Glance

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Servings: 6

Ingredients

• 6 ears fresh sweet corn, shucked
• 6 slices bacon, chopped
• ½ cup diced onion
• ½ cup heavy cream
• 1½ cups shredded Tri State Cheddar or Colby cheese, divided
• Salt and black pepper, to taste
• Sliced green onions for topping, optional

Instructions

1. Cut the corn kernels from the cobs and set them aside.
2. Cook the chopped bacon in a large cast-iron skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet.
3. Add the onion and cook for 2–3 minutes, until it begins to soften.
4. Stir in the corn and cook for another 5–7 minutes, stirring occasionally, until the kernels are tender and lightly golden in places.
5. Reduce the heat to low. Stir in the heavy cream and half of the cooked bacon.
6. Add 1 cup of shredded cheese and stir until melted and the corn is evenly coated. Season with salt and pepper.
7. Sprinkle the remaining ½ cup of cheese over the top. Cover for 2–3 minutes, or place the skillet briefly under the broiler, until the cheese is melted.
8. Top with the remaining bacon and sliced green onions. Serve warm.

Helpful Tips

• No fresh corn? Substitute about 4 cups of frozen corn. Thaw it and drain away any excess moisture first.
• Shred your own cheese. Freshly shredded cheese usually melts more smoothly than pre-shredded cheese.
• Adjust the thickness. If the mixture gets thicker than you prefer, stir in another splash of cream or milk.
• Add a little heat. Replace some or all of the Cheddar or Colby with Tri State Pepper Jack.

What to Serve with It

Serve this skillet alongside hamburgers, grilled chicken, pulled pork, pork chops, or meatloaf. It also makes a welcome addition to a summer cookout or family potluck.

Stop by Hershberger’s Fine Foods for Tri State cheese, bacon, cream, and the rest of the ingredients you need to put this easy summer side on the table.

Peach Cobbler

Ingredients

For the peaches:

• 5 peaches, peeled, cored, and sliced, about 4 cups

• 3/4 cup granulated sugar

• 1/4 teaspoon salt

For the batter:

• 6 tablespoons butter

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 3/4 cup milk

• Ground cinnamon

Directions

1. Add the sliced peaches, sugar, and salt to a saucepan. Stir to combine.

2. Cook over medium heat for just a few minutes, until the sugar dissolves and helps bring out the juices from the peaches. Remove from heat and set aside.

3. Preheat oven to 350°F.

4. Slice the butter into pieces and add it to a 9x13-inch baking dish. Place the dish in the oven while it preheats so the butter can melt. Once melted, remove the pan from the oven.

5. In a large bowl, mix together the flour, sugar, baking powder, and salt.

6. Stir in the milk just until combined.

7. Pour the batter into the pan over the melted butter and smooth it into an even layer.

8. Spoon the peaches and juice over the batter.

9. Sprinkle cinnamon generously over the top.

10. Bake at 350°F for 38–40 minutes, or until golden and baked through.

11. Serve warm with a scoop of ice cream, if desired.

Note: To substitute canned peaches, use 1 quart jar, undrained.