Charred Skillet Corn With Bacon Recipes

CHARRED CORN WITH BACON LARDONS AND RED ONION

Steps:

• Preheat oven to 400 degrees F.
• Clean ears of corn and place on a baking sheet, then roast until the corn starts to char, about 25 minutes. Let cool, then cut off corn kernels and set aside.
• Add lardons to a medium skillet over medium-high heat and cook until crispy, about 8 minutes. Remove with a slotted spoon, then add the red onion and cook in the bacon fat. Sprinkle with salt, then add the garlic and cook until fragrant. Add the corn and season again. Turn off heat, add the basil and season again if necessary.
• Mix together the vinegar, oil and a pinch of salt. Toss with the corn.

CHARRED SKILLET CORN WITH BACON

Steps:

• Preheat your grill to a medium heat.
• On one side of the grill place the corn on the cob and allow it to char slightly. You want it to just gets bits of black here and there. Remove from grill and allow to cool slightly. Then use a knife or corn tool to remove the kernels. Place them in a bowl and set aside.
• Pop the bacon in a skillet and allow to cook until it's almost crisp, but not quite. This should take maybe 8 to 10 minutes depending on your heat.
• Add the corn to the pan and stir it around to mix it in with the bacon. Allow to cook for about 5 to 8 minutes. You want it to just heat up and start to brown on the edges just slightly.
• Add the butter, cook for about 5 minutes. You want to allow it to melt and mix with the corn and bacon perfectly.
• Sprinkle some salt and pepper over top.
• Remove carefully from the grill.
• Transfer to a bowl.
• Serve with a big old bacon loving smile.

SKILLET CORN WITH BACON AND ONIONS

Steps:

• 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.
• 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. 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.