Tear Gas.
Summer white corn and cast iron, it doesn't get much better (except when you add bacon and some Vidalia onions).
I saw a great corn skillet recipe in Garden and Gun this month, and thought I would try a variation at home. This side dish is absolutely phenomenal! We served it up with some lime baked tilapia and BOOM, there was dinner. This would also be good paired up with a pulled pork sandwich, some fried chicken, or over some fresh spinach and used as a salad.
Here's what you need (feeds 2-3 people as a side):
3 ears of white corn, shucked then kernels sliced off
1/2 a large Vidalia onion, diced
4 slices of center cut bacon
1/2 cup of milk
1 teaspoon of paprika
1 teaspoon of unsalted butter
salt and fresh ground pepper
Husk your corn and trim the end with a sharp knife (so you can stand the corn up on the end to get the kernels off).
Take the kernels off.
Vidalia onion.
Chop up half.
Add 4 strips of center cut bacon to a cast iron skilled and cook.
Let cool and finish on some paper towels.
Keep grease, and pan on medium.
Brown onions.
Add corn kernels.
Mix together and add some salt and pepper.
Take bacon and crumble into pan, then mix together.
Cook for 10-15 minutes, then add 1/2 cup of milk, 1 teaspoon of paprika and 1 teaspoon of butter.
Mix together and cook until reduced (about 10-15 more minutes).
Taste, add more salt and pepper if needed.
Serve up hot.
No comments:
Post a Comment