Sunday, July 26, 2015

Corn Saute with Canadian Bacon and Red Potatoes

My sister shared this recipe with me-found in the Fine Cooking magazine. There were several corn saute recipes I'm going to try! This can be used as a side dish or a main dish for a light supper.

2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
1/2 cup small-diced Canadian bacon (3 oz.)
1 cup small-diced red onion (from about a 6-oz. onion)
1 cup small-diced red potato (from about a 5-oz. potato)
1/2 cup small-diced green bell pepper (from three-quarters of a 3-oz. pepper)
1 tsp. kosher salt; more to taste
2 slightly heaping cups fresh corn kernels (from about 4 medium ears)
2 tsp. minced garlic (2 medium cloves)
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. thinly sliced fresh chives
1/2 tsp. green Tabasco; more to taste
Freshly ground black pepper
One-half lemon

Melt 1 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the Canadian bacon and cook, stirring occasionally, until the bacon is brown around the edges, about 4 min. Transfer to a plate lined with paper towels.

Add the remaining 1 Tbs. butter and 1 Tbs. olive oil to the pan. Add the onion, potato, bell pepper, and 1/2 tsp. of the salt. Reduce the heat to medium low, cover, and cook, stirring frequently, until the onions and peppers are well softened and the potatoes are barely tender and starting to brown, 5 to 7 min.

Uncover, increase the heat to medium, and add the corn, garlic, and the remaining 1/2 tsp. salt. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 5 min. (The corn should be glistening, brighter in color, and somewhat shrunken in size, and the bottom of the pan will be slightly brown.)

Remove the pan from the heat, add the parsley, chives, Tabasco, a few generous grinds of pepper, and a small squeeze of lemon. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan. (Moisture released from the vegetables as they sit will loosen the bits.) Fold the Canadian bacon into the dish, season to taste with more salt, pepper, or lemon juice. Serve warm.

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