Skillet Corn With Bacon And Onions
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
53
Sourness
46
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 large
Onion (chopped)1 cup
WaterDirections:
1
Stand 1 ear of corn upright, pointed end down, in a large bowl and cut kernels from cob using a sharp paring knife
2
Scrape any remaining corn with its milk from cob into bowl using back edge of knife and discard cob
3
Remove kernels from remaining ears in same manner
4
Cook bacon in a 12-inch heavy skillet (2 inches deep) over moderate heat, stirring occasionally, until crisp, about 8 minutes, then transfer with a slotted spoon to paper towels to drain
5
Cook onion in fat remaining in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes
6
Add corn, garlic, and water (skillet will be very full) and cook over moderately high heat, uncovered, stirring occasionally, until corn is tender, 10 to 15 minutes
7
Stir in scallion and salt and pepper to taste, then sprinkle with bacon
8
Stand 1 ear of corn upright, pointed end down, in a large bowl and cut kernels from cob using a sharp paring knife
9
Scrape any remaining corn with its milk from cob into bowl using back edge of knife and discard cob
10
Remove kernels from remaining ears in same manner
11
Cook bacon in a 12-inch heavy skillet (2 inches deep) over moderate heat, stirring occasionally, until crisp, about 8 minutes, then transfer with a slotted spoon to paper towels to drain
12
Cook onion in fat remaining in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes
13
Add corn, garlic, and water (skillet will be very full) and cook over moderately high heat, uncovered, stirring occasionally, until corn is tender, 10 to 15 minutes
14
Stir in scallion and salt and pepper to taste, then sprinkle with bacon