Smoky Chipotle Bacon Corn Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 6 slices thick-cut bacon, chopped
• 4 cups corn kernels (fresh or frozen, thawed)
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1–2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
• 1/2 tsp smoked paprika + 1/4 tsp ground cumin
• 1/2 tsp kosher salt + 1/4 tsp black pepper (to taste)
• 2 tbsp unsalted butter
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled cotija or feta (optional)
• 1 green onion, thinly sliced (optional garnish)

Do This

• 1. Cook bacon in a large skillet over medium heat until crisp, 8–10 minutes. Transfer bacon to a plate; leave about 2 tbsp bacon fat in the skillet.
• 2. Add diced onion to the hot fat and cook until softened and lightly golden, about 4–5 minutes. Stir in garlic and cook 30 seconds.
• 3. Add corn and cook, stirring occasionally, until heated through and lightly charred in spots, 5–7 minutes.
• 4. Stir in minced chipotle, adobo sauce, smoked paprika, cumin, salt, and black pepper. Cook 2–3 minutes to blend flavors.
• 5. Add butter and most of the cooked bacon. Stir until the butter melts and everything is glossy. Turn off the heat.
• 6. Stir in lime juice and cilantro. Taste and adjust seasoning. Top with remaining bacon, cotija, and green onion. Serve hot straight from the skillet.

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Why You’ll Love This Recipe

• Perfect balance of smoky, spicy, sweet, and salty in every bite.
• One-skillet side dish that comes together in well under 40 minutes.
• Flexible heat level: make it mild or fiery by adjusting the chipotle.
• Works with fresh summer corn or frozen corn straight from your freezer.

Grocery List

• Produce: 1 medium yellow onion, 2 cloves garlic, 4 cups corn kernels (about 4 large ears if fresh), 1 lime, fresh cilantro, 1 green onion (optional)
• Dairy: Unsalted butter, cotija or feta cheese (optional)
• Pantry: Thick-cut bacon, canned chipotle peppers in adobo sauce, smoked paprika, ground cumin, kosher salt, black pepper

Full Ingredients

Smoky Chipotle Bacon Corn Skillet

• 6 slices thick-cut bacon, chopped into 1/2-inch pieces
• 4 cups corn kernels
  • Fresh: from about 4 large ears, kernels sliced off the cob
  • Or frozen: thawed and well-drained
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1–2 chipotle peppers in adobo, minced (start with 1 for mild, 2 for spicy)
• 1 tbsp adobo sauce (from the chipotle can)
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 2 tbsp unsalted butter
• 2 tbsp fresh lime juice (about 1 large lime)
• 1/4 cup fresh cilantro leaves, roughly chopped

Optional Garnishes (Highly Recommended)

• 1/4 cup crumbled cotija or feta cheese
• 1 green onion, thinly sliced
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Prep your ingredients

Before you turn on the stove, get everything ready. Chop the bacon into 1/2-inch pieces. Dice the onion, mince the garlic, and chop the chipotle pepper(s). If you are using fresh corn, cut the kernels off the cobs. If you are using frozen corn, thaw it and pat it dry with a clean towel or paper towels so it can char instead of steam.

Measure out the smoked paprika, cumin, salt, and pepper into a small bowl. Juice the lime and chop the cilantro. Having everything prepped lets the cooking go quickly and smoothly.

Step 2: Crisp the bacon

Place a large heavy skillet (10–12 inch, preferably cast iron) over medium heat. Add the chopped bacon in an even layer. Cook, stirring occasionally, until the bacon is browned and crisp, about 8–10 minutes.

Use a slotted spoon to transfer the bacon pieces to a paper towel–lined plate, leaving about 2 tablespoons of bacon fat in the skillet. If there is significantly more fat than that, carefully pour the excess into a heatproof bowl to save for another use.

Step 3: Soften the onions and garlic

Keep the skillet over medium heat. Add the diced onion to the hot bacon fat. Cook, stirring often, until the onion is softened and starting to turn golden at the edges, about 4–5 minutes.

Add the minced garlic and cook, stirring constantly, for 30 seconds, just until fragrant. Avoid browning the garlic, as it can turn bitter.

Step 4: Sear and char the corn

Add the corn kernels to the skillet, spreading them into an even layer as much as possible. Let them cook undisturbed for 2–3 minutes so they can develop a bit of char, then stir and repeat. Continue cooking, stirring every couple of minutes, until the corn is heated through and lightly browned in spots, about 5–7 minutes total.

If the pan seems dry or the corn starts to stick, you can add 1–2 teaspoons of the reserved bacon fat or a splash of neutral oil.

Step 5: Add chipotle and spices

Once the corn is lightly charred, stir in the minced chipotle pepper(s) and adobo sauce. Sprinkle in the smoked paprika, ground cumin, kosher salt, and black pepper. Stir well so every kernel is coated in the spicy, smoky mixture.

Cook for 2–3 minutes, stirring frequently, to let the flavors mingle and the chipotle toast a bit in the fat. Taste a few kernels and adjust the heat by adding more chipotle or adobo if you want it spicier.

Step 6: Finish with butter, lime, and cilantro

Reduce the heat to low. Add the butter and about three-quarters of the cooked bacon back into the skillet (reserve the rest for topping). Stir until the butter melts and everything looks glossy and rich, about 1–2 minutes.

Turn off the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with more salt, pepper, or lime juice as needed. The corn should be smoky, lightly spicy, bright from the lime, and well-seasoned.

Step 7: Garnish and serve

Scatter the remaining crisp bacon over the top. If you are using cheese, sprinkle the crumbled cotija or feta over the skillet, along with the sliced green onion. Serve the corn hot, straight from the skillet, with lime wedges on the side for squeezing at the table.

This dish is excellent alongside grilled steak, chicken, or fish, or served with warm tortillas as a hearty, smoky filling.

Pro Tips

• Dry the corn well: Whether using fresh or frozen, dry kernels sear and char better, giving you those delicious browned spots instead of steaming.
• Control the spice level: Start with 1 chipotle pepper and 1 teaspoon of adobo sauce if you are sensitive to heat. You can always stir in more adobo at the end.
• Use a wide, heavy skillet: A cast iron pan helps the corn caramelize and adds a subtle smoky flavor that fits the bacon and chipotle perfectly.
• Season at the end: Bacon and cotija are both salty. Always taste after adding them before you add extra salt.
• Make it a main: Turn this into a hearty meal by serving it over rice, spooning it into warm tortillas, or topping it with a fried or poached egg.

Variations

• Extra-cheesy version: After adding the butter, stir in 1/2 cup shredded Monterey Jack or sharp cheddar. Let it melt into the corn for a creamier, richer skillet.
• Black bean and bell pepper mix: Add 1 cup drained and rinsed black beans and 1/2 cup finely diced red bell pepper along with the corn for extra color, protein, and texture.
• Smoky vegetarian option: Skip the bacon and use 2 tablespoons olive oil instead. Increase the smoked paprika to 3/4 teaspoon to keep that smoky depth.

Storage & Make-Ahead

Allow the cooked corn skillet to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth, stirring occasionally, until warmed through. You can also microwave individual portions in 30-second bursts, stirring between each, until hot.

For make-ahead prep, you can cook the dish through Step 5 (up to adding the chipotle and spices), then cool and refrigerate. Just before serving, reheat in a skillet, then stir in the butter, lime juice, cilantro, and garnishes. This keeps the flavors bright and the herbs fresh.

Nutrition (per serving)

Approximate values per serving (4 servings total): about 290 calories, 18 g fat, 9 g saturated fat, 26 g carbohydrates, 4 g fiber, 8 g sugar, 11 g protein, and 650 mg sodium. Values will vary based on the exact bacon, cheese, and corn you use and how much extra salt you add.