Sauteed Corn with Bacon and Leeks
By Sandra WuPublished on July 9, 2014
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
6 slices bacon, cut into ½-inch pieces1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughlySalt 4 ears corn, kernels cut from cobs (4 cups)¼ cup minced fresh chives 1-2 tablespoons cider vinegar Pinch cayenne pepper
Before You Begin
Because fresh corn can vary in sweetness, we’ve called for seasoning with a range of cider vinegar.
Instructions
- Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Transfer bacon to paper towel–lined plate. Pour off and reserve all but 2 tablespoons fat from skillet.
- Add leeks and 1/4 teaspoon salt to fat in skillet and cook over medium heat, stirring occasionally, until softened, 7 to 10 minutes. Transfer leeks to large bowl and wipe out skillet.
- Heat 1 tablespoon reserved fat in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with ¼ teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Transfer corn to bowl with leeks.
- Stir in chives, 1 tablespoon vinegar, cayenne, and bacon. Season with salt and remaining vinegar to taste. Serve.
Time
40 minutesYield
Serves 4 to 6Ingredients
6 slices bacon, cut into ½-inch pieces
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
Salt
4 ears corn, kernels cut from cobs (4 cups)
¼ cup minced fresh chives
1-2 tablespoons cider vinegar
Pinch cayenne pepper
Ingredients
6 slices bacon, cut into ½-inch pieces
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
Salt
4 ears corn, kernels cut from cobs (4 cups)
¼ cup minced fresh chives
1-2 tablespoons cider vinegar
Pinch cayenne pepper
Ingredients
6 slices bacon, cut into ½-inch pieces
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
Salt
4 ears corn, kernels cut from cobs (4 cups)
¼ cup minced fresh chives
1-2 tablespoons cider vinegar
Pinch cayenne pepper
Why This Recipe Works
To create corn side dishes with rich, toasted flavor, we strip the corn from the cobs when they are raw and then cook the kernels in a nearly smoking skillet. It is important not to stir the corn for a few minutes to give it a chance to brown. Once the corn is cooked, we mix in plenty of salty, savory ingredients to balance the sweetness. Finally, an acidic component rounds out the dish.
Before You Begin
Because fresh corn can vary in sweetness, we’ve called for seasoning with a range of cider vinegar.
Instructions
- Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Transfer bacon to paper towel–lined plate. Pour off and reserve all but 2 tablespoons fat from skillet.
- Add leeks and 1/4 teaspoon salt to fat in skillet and cook over medium heat, stirring occasionally, until softened, 7 to 10 minutes. Transfer leeks to large bowl and wipe out skillet.
- Heat 1 tablespoon reserved fat in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with ¼ teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Transfer corn to bowl with leeks.
- Stir in chives, 1 tablespoon vinegar, cayenne, and bacon. Season with salt and remaining vinegar to taste. Serve.
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