B and I have been looking for new ways to cook the corn we’ve been picking up at the farmer’s market lately; so last night we tried out a great late summer-centric side dish from the most recent of issue of Garden & Gun. It turned out so well, I thought I’d share it with all of you :-).
For this recipe, you will need:
8 ears of corn, husks and silk removed
1/4 cup bacon, cut into small dice
1/2 tsp unsalted butter
1/2 cup Vidalia onion, minced
1/2 cup heavy cream
1/2 tsp salt
cracked pepper to taste
1 tsp chives, minced
Remove corn kernels by first cutting of the ends of each ear to make flat surfaces. Then, stand ears in a wide casserole dish and carefully cut down the sides with a sharp knife. Next, hold each cob over a bowl and scrape with the back of a butter knife to remove the milk and pulp. Discard cobs and set liquid aside.
Heat a cast-iron pan on medium-high (no worries if you don’t have cast-iron). Add cut corn and cook for 2 to 3 minutes. Add bacon and continue to cook until kernels are slightly charred. Remove from heat and set aside.
In medium saucepan, melt butter over medium-low. Add onion and cook until soft, about 2 to 3 minutes. Add pulp liquid, charred corn, and heavy cream. Reduce heat to low and cook, stirring often, 4 to 5 minutes. Season with salt and pepper. Sprinkle with chives and enjoy!
original recipe via Garden & Gun