Usually, when I write recipes from my garden, I’m referring to a surplus of tomatoes, or squash, or even peppers that all come at once and you feel like you have to quickly rush to consume. But even though corn has a similar shelf-life (about 5-7 days in the fridge if it’s still in the husk), I never worry, I just plot out how I’m going to use it all. To me, there’s never too much corn!
Growing Corn and Using it in Recipes
If you’re growing corn at home, high five to you. It took me years to grow actual corn, instead of tall cornless stalks. I’m not sure why they sell six-packs of seedlings at the farm stores, because any novice would have an impossible time growing six stalks—there’s a reason they grow in corn fields. At a minimum, growing corn requires at least a 10×10 area with plants 12 inches apart for the right amount of pollination to occur.
If you’re growing corn, you’ll know it’s ready when you can peel back the leaves a bit, poke a kernel, and see a milky sap come out. If it’s clear, it’s not ready, and if nothing comes out, it’s overripe and has dried out.
Whether you grow your own, or are buying from your local farmer, using corn in recipes (especially this Chicken and Corn Skillet) is a delight. You can make corn on the cob recipes, or cut the corn off the cob and cook it, which is what we’re going to do today.
Easy Chicken and Corn Skillet Recipe
This chicken and corn skillet recipe is a simple one-pot dish that simmers in bacon fat to caramelize the corn, with a rich cream sauce.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Entrées
- 8 oz uncured thick-cut bacon
- 2 lbs or 8 boneless, skinless chicken thighs
- 1 tbsp herbs, chopped (thyme, basil, or rosemary)
- 1 medium onion, chopped
- 1/2 cup chicken broth + more as needed
- 5 corn cobs, kernels removed with a knife
- 1/4 cup heavy cream (could substitute light cream for a lower-fat option)
- 1/2 cup shredded parmesan cheese
- Salt & pepper to taste
- In a large skillet over medium-high heat, add bacon. You can chop it to fit the skillet more easily, or crumble it later. When crispy, remove and set aside, leaving the bacon grease.
- Add chicken to skillet, and reduce heat to medium. Top with herbs, plus a sprinkle of salt and pepper over the chicken.
- Brown the chicken for about 4-5 minutes on each side, then set aside.
- Add the onion (add 1tbsp more oil if needed) for a few minutes until transparent, then add chicken broth and when it gets hot, use a spatula to scrape the bottom of the skillet. Add the corn and chicken, reduce heat to low, and let simmer for 10 minutes.
- Add heavy cream and parmesan cheese to thicken (add more to make it more cheesy), and mix. Add crumbled bacon to the top with salt and pepper to taste, then enjoy!
This simple recipe is a go-to in our household, I start making it right as corn starts to pop off in August and continue right through the fall.
More Recipes Using Corn
If you’re up to your ears (get it?) in corn and you need more ideas for using them up, our Corn Collection includes a number of recipes that will help you enjoy your bounty, including:
- Mexican Street Corn
- Corn, Tomato, and Avocado Salad
- Zucchini Corn Fritters
- Fresh Sautéed Corn
- Vegetarian Corn Chowder
- Tagliatelle with Corn and Tomatoes
What are your favorite ways to use corn from your garden? I’d love to hear your recipes in the comments below. And if you try this recipe, let me know what you think!