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Recipe Detail Page
Corn, Bacon & Dill Sauté
Autumn 2014
Avoid the very sweet Peaches and Cream variety of corn for this wickedly delicious side, and choose deep yellow corn instead. You may need to hunt a bit as the sweeter corn has become commonplace, but the yellow stuff is more likely to taste of corn, rather than sugar.
Serves 6
6 cobs corn, shucked
8 slices bacon, chopped
2 tbsp (30 mL) butter
1 onion, chopped
Salt to taste
½ cup (125 mL) chopped dill
1 Trim tips of cobs just enough to allow to stand upright. Working with one at a time, stand on end over a wide bowl and slice downward with a sharp knife to remove kernels. Set corn aside.
2 In a large sauté pan over medium heat, fry bacon until crisp, 6 to 7 minutes. Remove with a slotted spoon to a small bowl and set aside. Pour off all but 1 tbsp (15 mL) of bacon fat.
3 Add butter to pan and return to medium heat. When butter is foaming, add onion and fry for 5 to 6 minutes or until golden. Turn corn into pan and, stirring frequently, cook for 6 to 8 minutes or until tender-crisp. Return bacon to pan, season generously with salt and stir in dill.
Serves 6
