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Ingredients
- 4-6 ears corn (about 3 1/2 cups kernels)
- 1 tablespoon olive oil
- 1/2 pound slab bacon, roughly chopped
- Salt and freshly ground black pepper
- 2 scallions, chopped
- 1/4 cup chopped fresh parsley
Details
Preparation
Step 1
Shuck the corn, remove the silk, and cut off the stem so the cob has a flat surface. Stand each ear up on a cutting board and scrape off the kernels with a chef's knife; transfer the kernels to a large bowl as you work.
Put the olive oil in a large skillet on medium heat. When the oil is hot, add the bacon and cook until nearly crisp on both sides, turning as necessary, about 8 minutes. Remove the bacon from the pan with a slotted spoon. Pour off most of the fat.
Add the corn to the pan, and sprinkle with salt and pepper; let sit for a moment. As the corn browns, shake the pan to distribute it so each kernel is deeply browned on at least one surface. Turn off the heat. Return the bacon to the pan; add the scallions and parsley and stir to combine; serve.
Serving Size
Makes 4 servings
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