Friday, 10 August 2007

Sautéed Corn with Bacon, Peppers and Green Onion

I love the flavour of corn that has been sautéed; it is particularly crunchy and sweet. Add the smokey-hot combination of bacon, peppers and a touch of onion for an excellent dish that can be a vegetable accompaniment or the mainstay of a light summer meal.

3 to 6 servings
30 minutes - 15 minutes prep time

Sauteed Corn with Bacon, Peppers and Green Onion6 cobs of fresh corn
2 or 3 green onions
2 yellow banana peppers
6 or 8 slices good quality bacon

Husk the corn, and cut the raw kernals from the cobs. Wash the green onions and chop them finely. Remove the stems and seeds from the peppers, and chop them finely. Be careful of the hot oils they will leave on your hands. Chop the bacon.

Heat the bacon and peppers in a very large skillet, and let them cook together until the bacon is half done and the peppers are soft.

Mix in the corn and the green onions. Cook, stirring frequently, for 5 or 6 minutes, until the corn has turned a darker shade of yellow, and seems done to your liking.

If your bacon is very lean - hey! it happens, if you know where to buy it - you may need to add a little more oil, or a tablespoon or two of water to keep the corn mixture from sticking to the pan as it cooks.

1 comment:

Kevin said...

That does sound like a nice combination! And corn is in season here now as well.