Roasted Corn with Smoked Bacon and Caramelized Vidalia Onions

For a side dish with real Southern charm, enjoy this recipe created by Chef Bob Waggoner, executive chef at The Charleston Grill in Charleston, South Carolina.

Serves: 6
Serving Size: 1/2 cup
15 mins Prep time 40 mins Cook time
15 mins Prep time
40 mins Cook time
  • Grill corn in husks over hot coals for 25 minutes, turning occasionally. Remove from heat and cool. Remove husks and cut corn away from cob, separating into individual kernels

  • Heat oil in large skillet on medium heat. Add onion; cook and stir 5 minutes or until browned. Reduce heat to low; cook until very tender and excess liquid is evaporated. Remove from skillet

  • Cook bacon in same skillet until crisp. Drain fat. Add onions and corn to skillet; cook and stir until heated through. Crush herbs, pepper and salt in small bowl or with mortar and pestle. Add herb mixture to skillet with butter and chives; mix well

Nutrition information

(Amount per serving)

  • 149Calories: 149Cholesterol: 9mg
  • Sodium: 199mgProtein: 4g
  • Total Fat: 8gFiber: 3g
  • Carbohydrate: 19g