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a bowl of oven roasted corn with bacon
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Oven Roasted Corn with Bacon and Onion

Lighter than you might think, this oven roasted corn with bacon is the perfect warm weather side dish. 
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 120kcal
Author Rachel Ballard

Ingredients

  • 5 ears sweet corn husks and silks removed
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt divided
  • pinch black pepper
  • 6 slices bacon
  • 1 medium yellow onion cut in to thin slices
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh parsley chopped

Instructions

  • Preheat the oven to 400.
  • Lightly spray a cookie sheet with baking spray. Set aside. 
  • Coat the corn on all sides with the oil and sprinkle with 1/4 teaspoon salt and pepper. 
  • Place on the cookie sheet and roast in the oven for 20 minutes. 
  • While the corn roasts, cook the bacon in a skillet until crisp. Remove from the skillet, reserving the drippings in the pan. 
  • Add the sliced onions to the skillet and cook over low heat 15-20 minutes until the onions are soft and light brown. Sprinkle with a pinch of salt and pepper. 
  • Allow the roasted corn to cool enough to handle before proceeding. 
  • When the corn is cool enough to handle, stand it on its end in a large bowl and use a knife to cut the kernels off. Repeat with the remaining ears. 
  • Add the bacon, onions, vinegar, parsley and remaining salt and pepper to the bowl. Taste and adjust the seasonings as needed. Serve warm. You can also chill this a day or two ahead and rewarm when you need it. 

Nutrition

Calories: 120kcal | Carbohydrates: 2g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 341mg | Potassium: 77mg | Vitamin A: 110IU | Vitamin C: 3.1mg | Calcium: 6mg | Iron: 0.2mg