Bacon, Basil And Tomato Skillet Corn

Bacon, Basil And Tomato Skillet Corn
4.5 from 2 ratings
Corn and bacon pair as perfectly as peanut butter and jelly. Add ripe tomatoes and lots of basil for a skillet full of goodness that pleases just about everyone. Serve it over lettuce leaves as a side dish to grilled fish, chicken or skewered shrimp. You can also stir in sautéed chunks of tofu or feta to turn this into a main dish.
Prep Time
Cook Time
Bacon, basil tomato and corn skillet recipe
Total time: 40 minutes
  • 4 thick slices (8 ounces total) smoky bacon, cut crosswise into ¼ inch pieces
  • 2 shallots or 1 small white onion, finely chopped
  • 1 large poblano chile, seeded, chopped
  • 1 large or 2 small cloves garlic, finely minced
  • 3 cup fresh or grilled corn kernels
  • 1 pint ripe cherry tomatoes, halved or 2 to 3 cups large chunks ripe tomatoes
  • 1/2 teaspoon coarse (kosher) salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup loosely packed thinly sliced fresh basil leaves, about 1 ¼ ounces
  1. In a large, well-seasoned cast-iron or nonstick skillet over medium heat, cook 8 ounces sliced bacon, stirring often, until bacon is crisp and golden, about 10 minutes. Remove bacon with a slotted spoon to a plate. Tip off (and save for another use) all but 2 tablespoons of the rendered fat from the pan.
  2. Add 2 chopped shallots and 1 seeded, chopped poblano to the pan. Cook over medium heat, stirring often until soft, about 4 minutes.
  3. Stir in 2 cloves minced garlic and cook for 1 minute. Stir in 3 cups corn kernels. Cook, stirring often, about 3 minutes, then stir in 1 pint halved cherry tomatoes. Cook until everything is very hot, about 2 minutes.
  4. Season with ½ teaspoon salt and ¼ teaspoon pepper, or to taste. Remove from heat and stir in crisp bacon. Fold in 1 cup sliced basil. Serve right away.