This seared corn is cooked with bacon and chives until brilliant darker and caramelized. A definitive simple summer side dish that sets well with barbecued meats, fish and cheeseburgers. A Southern exemplary that never leaves style!
There's nothing superior to crisp, sweet corn in the late spring. While corn is clearly heavenly delighted in on the cob with a little spread, it's far better when made into Southern singed corn. That mix of caramelized corn and flavorful bacon can't be beat!
This formula begins with bacon, which is cooked in a skillet until fresh. The bacon is expelled from the dish and corn parts and onions are fricasseed in the bacon oil, alongside certain seasonings and a touch of sugar. The sugar encourages the corn to get those tasty caramelized bits. The last advance is to blend the bacon again into the corn and include a sprinkling of chives. I generally serve my broiled corn nearby flame broiled chicken, and it's the ideal simple side dish for a mid year gathering.
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INGREDIENTS
- 6 slices bacon diced
- 1/3 cup onion finely diced
- 4 cups corn kernels fresh or frozen (thawed)
- 1 teaspoon sugar
- salt and pepper to taste
- 2 tablespoons chives sliced
INSTRUCTIONS
- Place the bacon in a large pan. Cook over medium high heat until browned and crisp.
- Remove the bacon from the pan with a slotted spoon and set on a paper towel to drain.
- Drain grease off pan until approximately 1 tablespoon remains.
- Add the onion to the bacon grease. Cook for 2-3 minutes or until translucent.
- Add the corn, sugar, salt and pepper to the pan.
- Cook for 8-10 minutes, stirring occasionally, until corn starts to caramelize and brown on the edges.
- Stir the bacon back into the corn. Top with chives and serve.
For more detail : bit.ly/2YDIl8B
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