Cast-Iron Charred Corn

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!

ribeye, cast-iron charred corn, and carprese

original recipe via Garden & Gun

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7 comments

Reply

omg!! this looks really good!! i love corn!!

Animated Confessions

Reply

I will to try it! Looks delicious and healthy of course!

Reply

umm yummy!

http://WWW.LESSISMOREBLOG.COM

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Wow that looks amazing!! OMG I am going to eat now.

http://soworkweekchic.blogspot.com

Reply

This looks so yummy and easy to make!

xx

Jen

Reply

Look SO yummy.
xoxo
Christy

http://www.am2pmchic.com/

Reply

PRINTING THIS AND MAKING IT! it looks divine!

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