Friday, September 11, 2009

"Creole Sauteed Corn"

Cooks Country Magazine published this recipe in their recent August/September issue and I thought it looked like it would go great with some grilled chicken I have planned for dinner tonight. My aunts Dot and Fern are from Oklahoma visiting my mother, so I think they will like this side-dish.

The recipe calls for corn, bacon, scallions, bell pepper, clove, parsely, thyme and just a touch of hot sauce.

I put it together earlier in the day and the first few spoonfuls were very flavorful.


6 medium ears corn
4 slices bacon, choppped fine
5 scallions, white parts chopped fine, green parts sliced thin
1 green bell pepper, seeded and chopped fine
1 garlic clove, minced
1 tbl chopped fresh parsley
2 tsp minced fresh thyme
1 tbsp hot sauce (Cooks Illustrated recommends Tobasco for its authentic Creole taste)Salt and pepper


1. Prepare corn: cut them off the cobs into a large bowl; and for maximum flavor and creaminess, scrape the pulp from the cobs.

2. Crisp bacon: Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Pour off all but about 1 tbs fat from skillet. Cook scallion whites and bell pepper in bacon fat until just softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.

3. Brown corn: Add corn and corn pulp to skillet and cook until lightly browned, about 3 mintues. Off heat, stir in scallion greens, parsley, thyme, hot sauce, and bacon. Season with salt and pepper. Serve, or cool until ready to serve, then re-heat in oven.

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