Fresh corn is sauteed with onions, poblano peppers, red potato, bacon and just a hint of hot sauce in this tasty corn side dish.
This is one of those corn recipes that goes with just about anything, from juicy Southwestern burgers to chicken fajitas or chili con carne. It is especially delicious in the summer time when fresh corn and peppers are plentiful. For the best results, choose corn and peppers from the farmer's market (or your own garden). If you'd like to make this sauteed corn recipe when fresh corn isn't available, just use 1 pound of frozen corn instead.
Although there are many recipes for sauteed corn, few come close to this one in flavor. What makes this corn saute special is the way the sweetness of the corn is married with the saltiness of the bacon and the spiciness of the hot sauce. Credit goes to Fine Cooking magazine for coming up with the combination, although we've tweaked the original recipe just a bit.
To remove corn from the ear, simply break the ear in half and stand the cob up on a cutting board on the flat side. Holding the corn at the top, scrape downward with your knife, allowing the kernels to fall onto the cutting board.
Corn Saute
- 3 strips center cut bacon
- 1 Tbsp. butter
- 1 medium yellow onion, chopped
- 1 medium poblano pepper, chopped
- 1 large red potato, chopped
- 2 cups fresh corn
- 1 tsp. kosher salt
- 1 tsp. freshly-ground black pepper
- 1/2 tsp. hot sauce
- 1/4 cup fresh parsley, chopped finely
Directions:
- You will need a large (12-inch) skillet with a lid for this recipe.
- Heat the skillet over medium heat. Add the bacon and cook until it is crisp. Remove the bacon from the skillet and allow it to drain on paper towels.
- Add the butter to the bacon drippings, and add the chopped onion, poblano pepper and red potato to the skillet. Cook, stirring occasionally, until the vegetables are soft and the potato is golden brown, about 5 minutes.
- Add the corn, salt and pepper to the skillet. Cover and cook another 4 to 6 minutes, until the corn is soft and glistening.
- Remove the skillet from the heat. Crumble the bacon into the corn saute. Stir in the hot sauce and parsley. Serve immediately.
Makes 6 servings.
Per serving: 141 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 24 g carbohydrate, 3 g fiber, 4 g protein, 7% vitamin A, 49% vitamin C, 2% calcium, 5% iron
