With great sweet corn plentiful, today I'm making an easy side dish that includes everyone's favorite... bacon.
It's quick and easy to prepare so it's ideal even on a weeknight. I got the original recipe from Cook's Illustrated but have modified a bit over time. You really can't mess this one up!
Ingredients
6-8 slices bacon
2-3 leeks
salt
5-6 ears corn
1/4 cup fresh chives or thyme
cider vinegar, to taste
cayenne pepper, to taste
black pepper
Instructions
Cut off the bottom root end of the leeks and halve lengthwise. Wash thoroughly. Cut off the white and light green parts for use in this recipe and slice thin. Discard dark top ends or save for another meal.
Shuck the corn and cut the kernels from cobs. Dispose of cobs. Cut the bacon into 1/2-inch pieces. Mince the chives or thyme.
Cook bacon in 12-inch nonstick skillet over medium-high heat until crispy, 5 to 7 minutes. Transfer bacon to paper towel–lined plate. Pour off and reserve fat from skillet. Wipe out burned bits with a paper towel and tongs, and return 2 tablespoons of bacon fat to the skillet. Reheat 30 seconds.
Add leeks and pinch of salt to skillet and cook over medium heat, stirring occasionally, until softened, 7 to 10 minutes. Transfer leeks to large bowl and wipe out skillet.
Heat 1-2 tablespoons reserved fat in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with a pinch of salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3-5 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 3-5 minutes longer. Transfer corn to bowl with leeks.
Stir in chives/thyme, 1 tablespoon vinegar, a pinch cayenne, and bacon. Season with salt and freshly ground black pepper. Taste. Add additional vinegar and cayenne as needed. Serve warm.
It's quick and easy to prepare so it's ideal even on a weeknight. I got the original recipe from Cook's Illustrated but have modified a bit over time. You really can't mess this one up!
Ingredients
6-8 slices bacon
2-3 leeks
salt
5-6 ears corn
1/4 cup fresh chives or thyme
cider vinegar, to taste
cayenne pepper, to taste
black pepper
Instructions
Cut off the bottom root end of the leeks and halve lengthwise. Wash thoroughly. Cut off the white and light green parts for use in this recipe and slice thin. Discard dark top ends or save for another meal.
Shuck the corn and cut the kernels from cobs. Dispose of cobs. Cut the bacon into 1/2-inch pieces. Mince the chives or thyme.
Cook bacon in 12-inch nonstick skillet over medium-high heat until crispy, 5 to 7 minutes. Transfer bacon to paper towel–lined plate. Pour off and reserve fat from skillet. Wipe out burned bits with a paper towel and tongs, and return 2 tablespoons of bacon fat to the skillet. Reheat 30 seconds.
Add leeks and pinch of salt to skillet and cook over medium heat, stirring occasionally, until softened, 7 to 10 minutes. Transfer leeks to large bowl and wipe out skillet.
Heat 1-2 tablespoons reserved fat in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with a pinch of salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3-5 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 3-5 minutes longer. Transfer corn to bowl with leeks.
Stir in chives/thyme, 1 tablespoon vinegar, a pinch cayenne, and bacon. Season with salt and freshly ground black pepper. Taste. Add additional vinegar and cayenne as needed. Serve warm.
Comments
Post a Comment