Sunday, July 21, 2013

Corn off the cob~perfect summer side!

Fresh corn in season makes a great side dish!
This recipe will serve 4-6 generous portions.

4 ears of fresh corn, cleaned. I looked for the really over-sized ears!
1 T. unsalted  butter.
1/4 C. of turkey bacon already prepared or you can fry your own. You can use regular bacon.
1/2 C. heavy cream. I used whipping cream.
1/2 t. salt.
1 t. finely chopped green pepper.
Black pepper to your taste.
1/2 C. of minced sweet white onion.

Make certain that your corn has all the silt removed. Take a sharp knife and carefully cut down the sides of each ear, turning as you go. The kernels have a way of flying off the cob so, I placed my ears of corn in a large flat bowl while cutting. Take a dull knife and and scrape the ears again to remove excess corn milk and pulp.  Set this aside. This added juice really makes your taste buds pop!

Using a heavy skillet, add the cut corn and cook while stirring for several minutes or until thoroughly does not take very long. Add prepared bacon, cook additional minute. Remove from heat and place the skillet to the side.

In another skillet, melt the butter and add the minced onion. Saute until clear. Add the corn mixture with bacon and now add the heavy cream. Reduce heat to a low temperature and cook for another 5 minutes while stirring.
Season with salt and pepper and add the chopped green pepper before serving.

I served this with a beef tenderloin main course and fresh greens.


Penny said...

Incredible. There is nothing better than fresh sweet corn. I'm sure the cream and bacon added a lot of flavor.

Sam @ My Carolina Kitchen said...

This reminds me of an old Lee Bailey recipe I made some time ago. It was fantastic and I'm sure I would love the bacon in it. A great way to serve corn for those of us who don't like dealing with the cob.

Anonymous said...

Ooh this does look good!