Roasted Corn with Bacon & Caramelized Onions | Recipes | PBS Food

Roasted Corn with Smoked Bacon & Caramelized Onion

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This marvelous and versatile side dish goes with just about anything. Try serving it as part of a buffet dinner and your guests will be delighted.



  • 2 cups roasted corn from 12 ears of corn
  • 5 medium Vidalia onions thinly sliced
  • 1/4 cup apple wood smoked bacon diced
  • 1/2 teaspoon salt
  • 4 cranks white pepper ground
  • 1 tablespoon butter
  • 1/2 bunch chives for garnish


  1. Grill ears of corn in their husks, and then cool.
  2. Remove the husks and separate the kernels from the cob. Heat a skillet and brown the onions over medium heat.
  3. Lower heat and cook till all of the liquid has evaporated about 20 - 30 minutes.
  4. In an iron skillet, cook the bacon over moderate heat until well browned.
  5. Remove excess fat. Toss in the corn and lightly brown one minute.
  6. Add the onions, salt, pepper and butter. Garnish with finely chopped chives.
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