This is a super easy way to elevate corn and turn it into a satisfying side dish with all the best parts of a classic corn-on-the-cob. It works great with fresh or frozen corn and is done in minutes!
Whenever we had fresh corn-on-the-cob growing up, I always just boiled it and topped it with the classic butter and parmesan cheese. But with this version, all of the same flavors are there (but it's even better because every bite is seasoned perfectly) and cutting the corn off the cob = minimum effort to enjoy.
Ingredients:
3 cobs of corn
3 strips of bacon
6 green onions
2 tbps grated parmesan cheese
4 tbps fresh cilantro
2 tbps almond milk
1/2 tbps olive oil
Salt and white pepper
Directions:
(Prep) Cut the corn off of the cob as best as you can. Then, scrape the core of the cob with the back of a knife to remove the rest of the corn kernels. (I learned this from the source recipe)
Thinly slice the green onions, cut the bacon into small pieces, and chop the cilantro.
(Cook) Heat a small pot and add the bacon. After it becomes crispy, take the bacon out and set it aside. In that same pot, add the olive oil and sliced green onions (reserve a tiny bit of green onions to garnish at the end). Cook for about a minute until the onion softens and then add the corn.
With frozen corn you’ll just need to heat it up, but with fresh corn, saute for about 5 minutes until it is cooked through. Add the grated parmesan cheese. Add salt and pepper to taste.
Take the pot off of the heat and add the almond milk, chopped cilantro, and bacon from before.
Let it sit for a minute, and then it’s ready to serve!
NOTES:
In my opinion, corn makes everything better (salads, soups, taco mix - I can go on) and the best way to always have it on hand is to have the “Super Sweet Cut White Corn” from Trader Joe’s
If it looks like anything I make for dinner won’t be enough, this is one of my go-to recipes to make it feel more like a full meal.
This corn/bacon/ green onion mixture also goes great on top of pastas! (I made pesto today, for example)
If you add some beans or chickpeas, I think this would make a pretty great dish on its own as well. (then you could say you made a succotash!)
Source Recipe: This recipe is pretty loosely adapted/ I add my favorite ingredients, but here’s the original https://www.bonappetit.com/recipe/pan-seared-scallops-with-chorizo-and-corn
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