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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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The corn is not really fried, but tastes like it is. Use fresh corn on the cob to get the milky starch that is released when the kernels are cut off. This dish can be made up to 2 days in advance. It reheats well in either the microwave or on the stove top. Ingredients:
6 ears corn, shucked |
3 slices bacon |
4 large shallots, finely chopped (about 1 cup) |
1 teaspoon dried thyme |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 1/2 cups water |
1/4 cup heavy cream (optional) |
chives, chopped for garnish (optional) |
Directions:
1. Using a serrated knife, cut corn kernels from the cob and place in a large bowl; using a utility knife, scrape cob, into the bowl, to release any pulp and/or milky liquid that may remain in cob.
2. Cook bacon in a large skillet over medium high heat until crisp; drain on paper toweling, then coarsely chop.
3. Pour off all but 2 tablespoons of the bacon fat and cook shallots until they start to turn golden, about 3 or 4 minutes.
4. Add corn, thyme, salt and pepper and stir.
5. Add water and reduce heat to medium low; cook 30 minutes, stirring occasionally (the liquid will begin to thicken).
6. Add the bacon and, if you'd like more richness, the cream.
7. Increase heat to medium high and cook, stirring frequently, until the liquid is evaporated, 5 to 10 minutes.
8. Transfer to serving bowl and garnish with chopped chives, if desired.
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