I will often buy corn on the cob in season and remove it from the cob; blanch, freeze and save for dinners during the cooler months. I meant to make this over the past holiday season but it didn’t work out. I’m sorry as this recipe is really delicious. A perfect way to use that corn you cut off the cob in August (in Michigan at least)!
Confetti Corn, Bacon, Red Pepper and Scallions
- 4 slices bacon, cooked until crisp and crumbled
- 1 medium red bell pepper, diced
- 4 cups corn (I averaged 1/2 cup per ear)
- 1 bunch scallions, trimmed and chopped (1 cup)
- 1/4 tsp. cayenne pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- kosher salt and black pepper to taste
- add a little sugar (optional)
- add a tbsp. or two of butter (optional)
Cook the bacon until crisp. Drain on paper towels, crumble and set aside. I cooked the bacon ahead of time and used a little bit of oil to saute the red pepper.
Add the bell pepper to the fat in the pan and cook just a few minutes until almost tender. Add the corn, scallions and season with the cayenne, garlic and onion powders and salt and black pepper to taste. Cook until the corn is heated through, add the bacon and toss for a minute or two. Add a little sugar and butter if desired.
This simple recipe ready in a flash was just delicious – yes, I decided to add a couple pinches of sugar and like bacon, butter always makes things taste better.
Recipe by cookingwithauntjuju.com
MICHIGAN CORN: 2019 summer
Boiling the corn a few at a time for 4 minutes… then quickly plunging the ears in an ice water bath until cold. Remove and shake off excess water and place on paper towels to finish drying.
I love this gadget for cutting corn off the cob and have been using it for years. Gently shake the gadget up and down while you work your way down the ear of corn. Remove and cut any leftover kernels with a knife. There is one serrated edge that will expand to accommodate any size ear of corn.
Freeze in ziploc freezer bags or containers to use at another time like in this recipe.
There are lots of gadgets for cutting corn off the cob…
This would be the perfect side dish for me! I can also see it as a base for poached eggs for brunch, or even a light dinner.
I also love buying corn in season and freezing it. This year I didn’t freeze as much. so I’m compensating with store bought frozen corn. Not the same, but better than nothing!
Great suggestions Ronit. Back when I lived in the country there was a farmer who always had good corn to sell. Now, I try to get to the farmer’s market and always make sure it is Michigan corn.Frozen is not bad but I find the kernels to be rather hard but as you said it is better than nothing. I hope you have a chance to make this 🙂
Nothing beasts freshly picked from the farm stand. Hopefully this year I’ll be able to get and freeze more.
I plan on making your dish this weekend, as a side dish for broiled fish. 🙂
This is right up my alley. Love the added kick of spice. 🍃🌶
This was so good Gail – a perfect blend of flavors (it probably would have been good without the butter and sugar) 🙂
Whaaat? Not in my kitchen. lol 🤣
i do love corn. so sweet, so tasty.
Me too Sherry – my favorite is corn on the cob in the summer 🙂
What a colorful dish!Who wouldn’t want to eat this vegetable!!!!
Thanks – that is why I wanted to make it over the holidays 🙂 it will be a popular recipe for me – trying to get away from potatoes, even though corn is not the best carb either!
A taste of summer! Wonderful.
Thanks Liz – it makes a pretty side dish and a good way to use corn, especially if it was frozen fresh in the summer 🙂