Wednesday, July 25, 2007

Delicious Side

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.


Dancer in DC said...

Mmm...very satisfying. Sweet, savory, salty.

ScottE. said...

Please note: the turkey cutlets were not good. They were tough, flavorless and just all around annoying. Next I'll try this side with pork chops or chicken. Again, when I have a grill, and can truly bbq my chicken, this will be a perfect side.

Another note: The original recipe has a bunch more fat. Cooking oil, more butter and cream. I didn't omit them because I wanted something lower in fat, I kept them out because they just didn't seem necessary. I had about 1 TB of fat from the bacon and then added just 1 TB of butter to give some flavor. It worked very well.