Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Skillet Corn With Bacon And Onions




Source of Recipe


epicurious.com






List of Ingredients



• 12 ears of corn, shucked
  
• 6 bacon slices, cut crosswise into 1-inch pieces
  
• 1 large onion, chopped
  
• 4 garlic cloves, finely chopped
  
• 1 cup water
  
• 3/4 cup finely chopped scallion
  






Instructions



1. Stand 1 ear of corn upright, pointed end down, in a large bowl and cut kernels from cob using a sharp paring knife. Scrape any remaining corn with its milk from cob into bowl using back edge of knife and discard cob. Remove kernels from remaining ears in same manner.
   
2. 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.
   
3. Cook onion in fat remaining in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. 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. Stir in scallion and salt and pepper to taste, then sprinkle with bacon.
   
   






Final Comments


Makes 12 servings

Cooks' note:
Corn can be cooked 6 hours ahead and chilled, covered (without scallion or bacon). Reheat in skillet or a 4-quart heavy saucepan over moderate heat, stirring occasionally, then stir in scallion and salt and pepper to taste. Bacon can be kept at room temperature, then reheated on a small baking sheet in a preheated 400°F oven until hot, about 2 minutes.