When the first farm-fresh cobs of corn are ready in early summer, we all can’t wait to start chomping down on those flavorful kernels. By August, we’re ready for a fresh approach to corn on the cob. Over the years, we’ve made many a sautéed corn recipe, noting this Creole version from Cook’s Country would be a great side dish for an upcoming BBQ for eight. Since the original is intended for four guests, we doubled the amounts.
For deep, porky flavor in every bite, it starts with bacon. Aromatics are added, then sprinkled with the reserved bacon over the final dish for texture and additional smoky flavor. Instead of sautéing the bell peppers (I used a red and a green since the recipe was doubled) and garlic with onions, scallions are used for their lightness and are better suited to summer.
Lightly browning the corn kernels lends a pleasant, nutty quality to the Creole Corn Sauté. To meld the dish, extract pulp and milk from corn cobs with the back of a chef’s knife down the stripped cobs and collect the juices, then added the corn pulp to the skillet with the kernels. This way the sautéed corn gets creamy, and the individual ingredients come together as a unified dish.
Creole Corn Sauté
- 6 medium ears corn
- 4 slices bacon, chopped fine
- 5 scallions, white parts chopped fine, green parts sliced thin
- 1 green bell pepper, seeded and chopped fine
- 1 garlic clove, minced
- 1 Tbsp. chopped fresh parsley
- 2 tsp. minced fresh thyme
- 1 tsp. hot sauce, Tabasco brand preferred
- Salt and pepper
- Cut kernels from cobs over large bowl and scrape remaining pulp into bowl with kernels. Set aside.
- Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon 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.
- Add corn and corn pulp to skillet and cook until lightly browned, at least 3 minutes, probably longer. Off heat, stir in scallion greens, parsley, thyme, hot sauce, and bacon. Season with salt and pepper. Serve.
Recipe compliments of Cook’s Country