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Author Notes: A simple summer side dish that your whole family will enjoy. The ground chipotle chile in this recipe gives the corn a smoky flavor, without making it too spicy. —Colleen Delawder
Serves 4 to 6
- 6 ears of corn
- 1 tablespoon butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground chipotle chile
- 3 strips cooked thick-cut bacon, finely diced
- 1 bunch chopped scallion greens
- 1/2 cup heavy whipping cream
- Cut the corn kernels off of each corncob; set aside in a large bowl.
- Melt butter in a saute pan, over medium-high heat.
- Add corn, and then sauté for 5 minutes.
- Add bacon and seasonings, and then sauté for 5 minutes.
- Add heavy cream and scallions, and then sauté for 5 minutes
- This recipe was entered in the contest for Your Best Recipe with Corn
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.