Everything tastes better with bacon, especially fresh corn. This recipe is a Southern favorite sometimes referred to as "fried corn." The bell peppers add additional flavor as well as color. You may use all green or all red bell peppers, if you wish. Check out the Notes for a tip on how to freeze any leftover bell pepper for future use. The natural flavor of this side dish is so fabulous, you will probably not even want any salt in it. Most importantly, do not over-cook. The vegetables should still have a slight crunch to the bite and the colors should remain bright.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
Ingredients:
- 3 ears fresh corn on the cob (may substitute frozen corn)
- 1/2 medium sweet onion, diced
- 1/2 (1/4 cup) green bell pepper (sweet capsicum), diced
- 1/2 (1/4 cup) red bell pepper (sweet capsicum), diced
- 2 slices lean bacon (may substitute turkey bacon or 1/2 cup diced ham), diced
- 1/4 teaspoon hot sauce, or to taste
- 1/8 teaspoon liquid smoke, optional
- 1/4 cup heavy cream
- Salt and pepper to taste
Preparation:
Cut the kernels from the ears of the corn. You should have about 2 cups. Scrape the ears with the back of the knife to get all of the milk into a separate bowl and set aside.
In a deep, heavy skillet over medium heat, saute corn kernels, sweet onion, all of the bell peppers, and bacon. Stir often until onions and bell peppers are limp but not soft. The bacon should be cooked, but not crisp. Pour off any excess bacon grease, if need be.
Sprinkle the vegetables with the hot sauce and liquid smoke. Stir to combine. Stir in reserved corn milk and heavy cream. Taste, then season with salt and pepper, if desired. Cook an additional 2 minutes.
Yield: 4 servings
Note: You may use all green or all red bell peppers, if you wish. You obviously will not need a whole bell pepper. The leftover bell peppers are easily frozen for future use. Simply dice only the amount you need. Cut the cleaned remainder into halves or quarters, put into a zip-top bag, suck out all the air with a straw, seal, and toss in the freezer. No need to thaw for future use.
Bacon Corn Saute Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
In a deep, heavy skillet over medium heat, saute corn kernels, sweet onion, all of the bell peppers, and bacon. Stir often until onions and bell peppers are limp but not soft. The bacon should be cooked, but not crisp. Pour off any excess bacon grease, if need be.
Sprinkle the vegetables with the hot sauce and liquid smoke. Stir to combine. Stir in reserved corn milk and heavy cream. Taste, then season with salt and pepper, if desired. Cook an additional 2 minutes.
Yield: 4 servings
Note: You may use all green or all red bell peppers, if you wish. You obviously will not need a whole bell pepper. The leftover bell peppers are easily frozen for future use. Simply dice only the amount you need. Cut the cleaned remainder into halves or quarters, put into a zip-top bag, suck out all the air with a straw, seal, and toss in the freezer. No need to thaw for future use.
Bacon Corn Saute Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
