This corn is super easy to make and delicious. It's creamy and sweet, salty and crisp, with just a slight kick.I wish I had known about this contest before we ate it all so I could've taken a picture! —annarose
ears of corn, shucked
slices of bacon
red bell pepper, small dice
shallot, finely chopped -or- 1/2 a small onion, finely chopped
clove garlic, smashed or crushed
pinch of cayenne (or to taste)
salt and pepper to taste
In This Recipe
Over medium heat, in a deep enough frying pan to hold 8 ears worth of corn kernels, cook bacon, until nice and crispy. Drain the bacon on paper towel and turn the heat off. Save the pan and the bacon grease for later.
While the bacon cooks, cut kernels from all 8 ears of corn into a large bowl. Then, scrape the ears of corn with the dull edge of a kitchen knife (or use a butter knife) over the large bowl to release as much juice as possible. Once you've done this with all ears, quickly wet each cob with running water, one at a time, and wring each one out over the same bowl. Discard ears. When you're done you should have a mixture that is half liquid, half kernels. If you have more liquid than kernels, that's okay, but if you have more kernels than liquid, add a bit of water.
Now, reheat the bacon grease over medium-low heat and add diced bell pepper and shallot or onion. Cook a few minutes, until heated through, but not too soft. Add garlic and cook, stirring frequently, until fragrant. Add the corn kernels and liquid, season with salt, pepper and cayenne. Cook up to 45 minutes, stirring frequently. Add water by the tablespoon if the mixture or the pan start to become dry during cooking. You'll know when it's all done because the mixture will become super creamy, with the corn a little tender. At that point, crumble the bacon and stir it into the corn. Serve warm.