Skillet Corn With Bacon and Sour Cream

Skillet Corn With Bacon and Sour Cream

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
324 Calories
18g Fat
37g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 324
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 40%
Cholesterol 44mg 15%
Sodium 385mg 17%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 14%
Total Sugars 9g
Protein 10g
Vitamin C 13mg 64%
Calcium 49mg 4%
Iron 1mg 6%
Potassium 464mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bacon, bell peppers, and sour cream add flavor, color, and interest to this easy corn dish. This is a casserole type of dish cooked in the skillet—there's no baking involved. The sour cream sauce is thickened with a flour-and-butter roux.

It's a quick and easy corn dish, an excellent side dish to serve with an everyday meal. Some of the crumbled bacon is added to the corn and the rest is sprinkled over the top along with some fresh minced parsley.


  • 6 strips bacon

  • 1/4 cup coarsely chopped onion

  • 2 tablespoons coarsely chopped green bell pepper

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1/2 teaspoon salt

  • 1 cup sour cream

  • 2 (16-ounce) cans whole kernel corn, drained

  • 1 tablespoon minced fresh parsley 

Steps to Make It

  1. Gather the ingredients.

    Skillet Corn With Bacon and Sour Cream ingredients

    The Spruce / Julia Hartbeck

  2. In a large skillet, fry bacon; drain, crumble, and set aside.

    fried bacon in a bowl and on paper towels

    The Spruce / Julia Hartbeck

  3. Pour off bacon grease; melt butter over medium-low heat. Add onion and green bell pepper and then sauté for 2 minutes; stir in flour and salt. Gradually add the sour cream. Heat until it just begins to bubble, stirring constantly. Then add corn and heat through; stir in half of the crumbled bacon. 

    Corn With Bacon and Sour Cream cooking in a skillet

    The Spruce / Julia Hartbeck

  4. Transfer corn and sour cream mixture to a 2-quart casserole or serving dish; top corn casserole with remaining crumbled bacon and chopped parsley.

    Skillet Corn With Bacon and Sour Cream served in a platter

    The Spruce / Julia Hartbeck

Recipe Variations

  • Replace the sour cream with 1 cup of light cream or milk.
  • Use fresh or frozen steamed corn instead of canned corn.
  • For a vegetarian version, replace the bacon with sauteed fresh mushrooms or use a vegetarian "bacon."