Corn with Bacon

By Heritage330

Ingredients

• 1/4 lb thick-sliced bacon (about 3 slices; preferably Benton's bacon)
• 1 tablespoon unsalted butter, softened
• 1 tablespoon white miso (fermented soy bean paste)
• 1 small onion, halved lengthwise and thinly sliced crosswise
• 10 ears corn, kernels cut from cobs (6 to 7 cups)
• 1/2 teaspoon black pepper
• 1/2 cup water
• 1/2 cup thinly sliced scallions (2 to 3)

Details

Servings 4
Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

Cut bacon crosswise into 1/8-inch strips. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving fat in skillet.

While bacon cooks, stir together butter and miso in a small bowl.

Cook onion in bacon fat over moderate heat, stirring, until golden, 5 to 8 minutes. Add corn and pepper and increase heat to moderatley high, then cook, stirring constantly, until some of kernels are pale golden, 3 to 4 minutes.

Add water and butter mixture and cook, stirring, until corn is tender and coated with miso butter, about 4 minutes.

Stir in bacon, 1/4 cup scallions, and salt and pepper to taste.

Serve sprinkled with remaining 1/4 cup scallions.