Again, bacon rocks the free world.
Yesterday I received the latest issue of Fine Cooking. The first recipe that really popped out for me was a corn saute. Sauteed aromatics, corn and fresh herbs. This recipe is closely based on the recipe provided for Corn and Mushroom Saute with Leeks and Pancetta. Of course mushrooms are not allowed in our house, so I've made some simple changes. It is super easy, fast and tastes like more. Use fresh corn on the cob if you can. If you want this out of season, frozen corn will work just as good.
Sauteed Corn with Leeks and Bacon
serves 2 as a large side
3 ears of corn, kernels removed
6 slices of bacon, diced
2 leeks, sliced (white and pale green parts)
2 jalapeno peppers, seeded and finely diced
1 TB butter
Small handful of fresh herbs, chopped: thyme, oregano and parsley
Juice from half a lemon
Cook bacon over medium heat until crispy and the fat is rendered out. Remove bacon to a small bowl. Toss the leeks into the fat. Stir. Add the jalapeno, allow to cook for 2-3 minutes, until the leeks are tender.
Add the corn. Season with salt and pepper. Add butter. Stir to coat. Saute for about 5 minutes, until corn is heated through. Remove from heat and stir in fresh herbs. Stir in lemon juice. Serve hot.