A Practical Guide To Healthy Living
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Corn You’ll Want to Bathe In

Oh, my goodness. Run – don’t walk – to your local farmstand and grab some sweet corn before it’s too late. You must, must try this recipe. It’s sweet and spicy and a little bit salty . . . has great depth of flavor from bacon. It’s worth every second it takes you to cut corn off the cob (more on that in a second). I whipped this up in very little time and served it alongside simple seared chicken breasts. D. and I both went for seconds of this stuff – don’t even trouble yourself making another side dish. A great green salad would be a great accompaniment, but really, you’re just gonna want the corn.

Sauteed Corn with Bacon and Scallions (adapted from Everyday Food)

4 slices bacon (preferably thick-cut), cut into 1-inch pieces
4 c. fresh corn kernels
Kosher salt and freshly ground black pepper
Pinch of red-pepper flakes
2 to 3 scallions, sliced thinly

Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned. Add corn; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, about 5 minutes. Stir in scallions and serve.

Supposedly serves 4, but this served 2 chowhounds with a little leftover for the mama for lunch tomorrow.

Freakin’ about getting corn off the cob? Don’t. It’s really pretty easy and once you do it, you’ll never want to buy frozen when you can get fresh in season. Shuck the corn and get as much silk off as possible. Then cut the bottom end off the corn to make it flat. Get a large bowl and place the flat end in the bowl, take a paring knife and just slice downward . . . your kernels will go willy-nilly off the cob, but they’ll land in the bowl, so you’ll be A-OK. Voila! You can use it uncooked in salads, or saute it up.

© 2011 – 2013, Sarah. All rights reserved.

  • Heidi

    ran out to get the fresh corn for this recipe and found NONE! I’m sure my season is not over here, but was left to use frozen. Even so, it was still very, very yummy. I did drain about 1/2 of the bacon fat off (just couldn’t let myself indulge that much) and it was still amazing!! This is a keeper!

    • http://www.semisweetonline.com Semi-Sweet Sarah

      Oh, yes Heidi, I should’ve noted that although I recommend thick-cut bacon, all I had on hand was some very thin stuff and it generated very little grease . . . so yes, people, use discretion. This coming from a girl whose mother used to save the bacon grease in a jar in the fridge to use to cook other things . . . or to make popcorn with. OMG, so delicious & frugal, but not dietetic! Glad you liked it so much despite the frozen corn!

  • http://wearenotmartha.com Sues

    I generally always want to bathe in corn and this dish looks amazing! Fresh corn is sooo much better than frozen :)
    Sues´s last post ..Glitter Cupcake Stand

  • http://wickedwhisk.wordpress.com The Wicked (awesome) Whisk

    Sounds yummy! I have found that if you stand the end of the cob on top of an upside down coffee mug (the whole contraption placed in a large bowl) it is even easier to cut the kernels off. When the cob is on the mug it is elevated so you don’t knock your hand against the rim of the bowl trying to get to the bottom of the corn.
    Kelly

    • http://www.semisweetonline.com Semi-Sweet Sarah

      Kelly, the mug is a great idea – I bet a little ramekin or pyrex baking cup would to the trick too, and be lower. I don’t have too much trouble, but I’ve got a very big bowl – I’ll try your idea next time – thanks!

  • http://www.pink-apron.com Kelly

    That looks fantastic. Corn + bacon, I’m sold!

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