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.
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.
Because of the abundance of fresh produce in mid- to late-summer, we find ourselves gravitating to certain vegetables which have a limited growing season, one being sweet corn on the cob. It finds its way to our dinner table often as a side dish: hot, buttered and eaten right off the cob. But occasionally, we want to make it the star of the show, such as in this Smoky, Sweet Corn Chowder recipe. And September is synonymous with THE BEST, when corn reigns king.
Using corn sliced right off the cob, diced potatoes and veggies this easy chowderis finished with a bit of cream, a skosh of white wine and crispy bacon crumbles. Don’t throw the cobs away after removing the kernels, instead, add them to the broth to get even more of their milky goodness into the chowder.
We changed things up a bit, no surprise there. The original recipe called for 5 cups of water. Since we had some homemade ham stock in the freezer, we substituted that (and upped the quantity by 1 cup) for the water which of course adds tons of flavor. Then, figuring we would get more taste and substance from andouille sausage than ham hocks we made that switcharoo too.
Lastly, our bicolored ears of corn were not large so I added 6 ears worth, after all, it is the star of the show here. Because it all comes together fairly quickly when the cooking starts, prep the vegetables for the chowder before you begin cooking. All the chopping—that’s the most time-intensive part of the process. But oh so worth it, because corn reigns supreme and is crowned the king in this recipe.