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Garlicky Skillet Corn with Bacon

The culinary trifecta of corn, bacon and cheese is on repeat all summer long at my house. And it doesn't get more versatile than this Garlicky Skillet Corn that can be served hot, chilled or at room temp and made with any variety of fresh or frozen corn.
5 from 4 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 servings


  • 4 slices thick-cut bacon
  • 1 Tablespoon minced garlic
  • 1/3 cup sliced scallions
  • 1 cup diced green bell peppers
  • 3 1/2 cups corn kernels (See Kelly’s Notes)


  • Dice the bacon into 1/4-inch pieces then add it to a large skillet placed over medium-low heat. Cook the bacon, stirring, until all the fat has rendered off. Using a slotted spoon, remove the bacon to a plate and pour off all but 2 tablespoons of the drippings.
  • Reduce the heat to low then add the minced garlic and sliced scallions and cook, stirring, until the garlic is golden, about 2 minutes. Add the bell peppers and corn and cook, stirring, until the corn is tender, about 5 minutes. (If the pan gets too dry at any point, add additional bacon drippings or olive oil.) Return the cooked bacon to the pan and stir to combine.
  • Serve warm or at room temperature.

Kelly’s Notes:

  • Fresh corn is best, but if not in season, use frozen, thaw and drain it well.
  • For a touch of heat, dice a small jalapeño and add it to the skillet with the garlic or top off the corn with a few shakes of crushed red pepper flakes.
  • For a cheesy twist, stir in 1/2 cup of grated cheddar cheese once the corn is tender or sprinkle the cooked corn with crumbled cotija cheese.
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