Sauteed Corn with Bacon and Leeks

By lorik

Because fresh corn can vary in sweetness, we’ve called for seasoning with a range of cider vinegar.

Ingredients

• 6 slices bacon, cut into 1/2-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)
• 1/4 cup minced fresh chives
• 1-2 tablespoons cider vinegar
• Pinch cayenne pepper

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

1. 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.

2. 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.

3. 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.

4. Stir in chives, 1 tablespoon vinegar, cayenne, and bacon. Season with salt and remaining vinegar to taste. Serve.