Smoky Bacon & Corn Skillet with Mozzarella
Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 slices thick-cut bacon (about 6 oz), chopped
- 3 cups corn kernels (fresh or frozen, thawed)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 3 scallions, thinly sliced
- 1 tsp smoked paprika, plus more for dusting
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and black pepper to taste
- Optional: 1 cup canned crushed tomatoes (for tomato-base variation)
Do This
- 1. Cook chopped bacon in a large oven-safe skillet over medium heat until very crisp. Remove to a plate; leave 2–3 tbsp bacon fat in skillet.
- 2. Sauté diced onion in bacon fat until soft and golden; add garlic and cook 30 seconds.
- 3. Add corn and cook 4–5 minutes until lightly charred in spots.
- 4. Stir in butter; when melted, sprinkle flour over vegetables. Cook 1–2 minutes, stirring.
- 5. Gradually whisk in chicken broth, then cream. Add smoked paprika, salt, and pepper. Simmer 5–7 minutes until slightly thickened. (For tomato base, add crushed tomatoes and reduce cream by half.)
- 6. Stir in most of the bacon and scallions. Sprinkle mozzarella evenly on top.
- 7. Broil 2–4 minutes until cheese is melted and lightly browned. Finish with remaining bacon, scallions, and a light smoked-paprika dusting. Serve hot.
Why You’ll Love This Recipe
- It delivers big flavor with simple, everyday ingredients: sweet corn, smoky bacon, and melty mozzarella.
- The creamy, gently smoky base is cozy and comforting, but still bright thanks to fresh scallions.
- All made in one skillet, from stove to table, for minimal cleanup.
- Easily switch between a cream base or a tomato-cream base to match your mood.
Grocery List
- Produce: 3 cups corn kernels (3–4 ears fresh or 1 lb frozen), 1 small yellow onion, 2 cloves garlic, 3 scallions
- Dairy: 1 cup heavy cream or half-and-half, 1 1/2 cups shredded mozzarella, 2 tbsp unsalted butter
- Pantry: 6 slices thick-cut bacon, 1 1/2 cups low-sodium chicken broth, 2 tbsp all-purpose flour, 1 tsp smoked paprika (plus extra for dusting), salt, black pepper, optional 1 cup canned crushed tomatoes
Full Ingredients
For the Smoky Skillet Base
- 6 slices thick-cut bacon (about 6 oz), cut into 1/2-inch pieces
- 1 small yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 3 cups corn kernels
- From 3–4 ears fresh sweet corn, or
- From frozen: 1 lb bag, thawed and well drained
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- For a lighter version, use half-and-half (but sauce will be slightly thinner).
- 1 tsp smoked paprika, plus more for finishing
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
For the Cheese & Garnish
- 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 oz)
- 3 scallions, thinly sliced (white and green parts separated)
Optional Tomato Variation
- 1 cup canned crushed tomatoes or tomato passata
- Reduce cream to 1/2 cup if using tomatoes
Step-by-Step Instructions
Step 1: Prep ingredients and preheat the broiler
Begin by prepping all of your ingredients so the recipe flows smoothly. Dice the onion, mince the garlic, slice the scallions (keep white and green parts separate), and cut the bacon into 1/2-inch pieces. If using fresh corn, stand each ear up in a large bowl and slice downward with a sharp knife to remove the kernels; you will need about 3 cups. If using frozen corn, thaw it and pat it dry with a clean towel to reduce splattering and help it char.
Place an oven rack about 6 inches from the broiler element and preheat your oven’s broiler on high. Set out a large, heavy, oven-safe skillet (10–12 inches; cast iron works especially well) so you can move it straight from stove to broiler later.
Step 2: Cook the bacon until crisp
Place the chopped bacon in the cold skillet, then set it over medium heat. Cooking from a cold start helps the fat render slowly and evenly. Cook, stirring occasionally, for 8–10 minutes until the bacon is deeply browned and crisp. Adjust the heat if needed to prevent burning.
Use a slotted spoon to transfer the bacon pieces to a paper-towel-lined plate, leaving 2–3 tablespoons of rendered bacon fat in the skillet. If there is more than that, carefully pour off the excess into a heatproof container to save for another use.
Step 3: Soften the aromatics and build flavor
With the skillet still over medium heat and the bacon fat shimmering, add the diced onion and the white parts of the scallions. Cook, stirring occasionally, for 4–5 minutes until the onion is soft, translucent, and starting to turn golden at the edges.
Add the minced garlic and cook for 30 seconds, just until fragrant. Keep it moving so it does not brown or burn, which would make the dish taste bitter.
Step 4: Char the corn for sweetness and smokiness
Add the corn kernels to the skillet in an even layer. Let them sit undisturbed for 1–2 minutes so they can sear and develop some charred spots, then stir and repeat. Continue this process for 4–5 minutes total, until the corn is heated through and has some golden-brown and lightly charred areas. This step concentrates the corn’s sweetness and adds a subtle smoky, grilled flavor that pairs beautifully with the bacon.
Step 5: Make the smoky cream (or tomato-cream) base
Add the butter to the skillet with the corn and aromatics. Once melted, sprinkle the flour evenly over the mixture. Stir continuously for 1–2 minutes; this cooks the flour and forms a light roux, which will help thicken the sauce.
Slowly pour in the chicken broth while stirring or whisking to avoid lumps. Once incorporated, add the heavy cream (or half-and-half). Stir in the smoked paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and simmer for 5–7 minutes, stirring occasionally, until slightly thickened and silky.
For the tomato variation, stir in 1 cup crushed tomatoes now and reduce the cream to 1/2 cup. The sauce should be a warm reddish-orange color, with a rich but slightly tangier flavor. Simmer until the mixture is creamy and coats the back of a spoon.
Step 6: Add bacon and scallions, then top with mozzarella
Taste the sauce and adjust seasoning with additional salt, pepper, or smoked paprika as needed. Stir in about two-thirds of the crispy bacon and most of the sliced scallion greens, reserving some of each for garnish.
Spread the mixture into an even layer in the skillet. Sprinkle the shredded mozzarella evenly over the top, making sure it reaches all the way to the edges so every serving has a cheesy cap.
Step 7: Broil to melt, then garnish and serve
Transfer the skillet carefully to the oven, placing it under the preheated broiler. Broil for 2–4 minutes, watching closely, until the cheese is fully melted, bubbling, and lightly golden in spots. Every broiler is a little different, so do not walk away.
Using oven mitts, remove the skillet and place it on a heatproof surface. Let it sit for 3–5 minutes to settle slightly. Sprinkle the remaining bacon and scallion greens on top, then finish with a light dusting of smoked paprika for color and extra smokiness.
Serve hot straight from the skillet, with crusty bread, toasted baguette slices, or over rice, polenta, or pasta if you want to turn it into a heartier main dish.
Pro Tips
- Use an oven-safe skillet: Cast iron or stainless steel works best so you can safely move the dish from stovetop to broiler.
- Dry the corn well: Moisture prevents charring. Pat thawed frozen corn dry with a clean towel for better color and flavor.
- Watch the broiler closely: Cheese can go from golden to burned in seconds. Keep the oven door cracked and check frequently.
- Grate your own mozzarella: Pre-shredded cheese often contains anti-caking agents that can inhibit smooth melting.
- Adjust the smokiness: For a bolder smoky profile, add up to 1/2 teaspoon more smoked paprika or finish with a few drops of smoked hot sauce.
Variations
- Tomato-Bacon Corn Skillet: Use the optional 1 cup crushed tomatoes and reduce cream to 1/2 cup. The result is a sunset-colored, slightly tangy sauce that feels a bit lighter but still indulgent.
- Spicy Kick: Add 1/4–1/2 teaspoon red pepper flakes or a finely chopped jalapeño along with the onion for gentle heat.
- Extra Veggie Version: Stir in 1 cup small-diced red bell pepper or zucchini with the onion to add color and more vegetables to the dish.
Storage & Make-Ahead
Allow the skillet to cool to room temperature, then transfer leftovers to an airtight container. Refrigerate for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce, or warm in a 325°F (165°C) oven until hot and bubbly. The cheese layer will not be quite as stretchy as when freshly broiled, but the flavor will still be excellent.
For make-ahead prep, you can cook the bacon, char the corn with the aromatics, and assemble the sauce (through the end of Step 5) up to 1 day in advance. Refrigerate the base and the shredded cheese separately. When ready to serve, gently rewarm the base in an oven-safe skillet, stir in the bacon and scallions, top with mozzarella, and broil just before serving.
Nutrition (per serving)
Approximate values for 1 of 4 servings (cream-based version): about 520 calories, 18 g protein, 38 g fat, 26 g carbohydrates, 3 g fiber, 7 g sugar, 980 mg sodium. Actual values will vary based on exact products used and whether you choose heavy cream, half-and-half, or the tomato variation.
