CANDY CORN

By á-56845

Ingredients

• Recipe By : PARADE MAGAZINE
• Serving Size : 8 Preparation Time :0:00
• Categories : Vegetables
• Amount Measure Ingredient -- Preparation Method
• 4 medium carrots, peeled and cut into 1/4 inch dice
• 1 8 ounces Idaho potatoes, peeled and cut into -- 1/4 inch dice
• 4 ounces slab bacon -- 1/4 inch cubes
• 1 tablespoon olive oil
• 1 medium onion -- chopped
• 2 tablespoons maple syrup
• 3 cups cooked corn kernels
• salt and pepper to taste

Preparation

Step 1

Blanch the carrots and potatoes in boiling salted water for 5 minutes, or until tender. Drain and reserve
In a large skillet, cook the bacon over medium low heat until golden and the fat is rendered. Remove with a slotted spoon and set aside. Discard all but 1 tablespoon of fat. Add olive oil and onion to the fat in the pan. Cook over medium low heat, stirring, for 10 minutes.
Add the maple syrup and cook for 5 minutes, stirrring. Ad the corn kernels, salt, pepper and the reserved bacon, carrots and potatoes to the skillet. combine well and cook for 5 minutes longer, or until warmed through.