To create this corn side dish with rich, toasted flavor, strip the corn from the cobs when they are raw and then cook the kernels in a nearly smoking skillet. It is important not to stir the corn for a few minutes to give it a chance to brown. Once the corn is cooked, mix in plenty of salty, savory ingredients to balance the sweetness. Finally, an acidic component rounds out the dish. Because fresh corn can vary in sweetness, the seasoning allows for a range of cider vinegar.
The recipe is easily doubled. If doing so, make sure to use a larger skillet.
Sautéed Corn with Bacon and Leeks
Ingredients
- 6 slices bacon, cut into ½-inch pieces
- 1 lb. leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- Salt
- 4 ears corn, kernels cut from cobs (4 cups)
- ¼ cup minced fresh chives
- 1-2 Tbsp. cider vinegar
- Pinch cayenne pepper
Directions
- 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.
- 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.
- Stir in chives, 1 tablespoon vinegar, cayenne, and bacon. Season with salt and remaining vinegar to taste. Serve.
Recipe from Sandra Wu for America’s Test Kitchen
