Bacon-Corn Relish
The recipe Bacon-Corn Relish can be made in roughly 30 minutes. One portion of this dish contains about 13g of protein, 30g of fat, and a total of 437 calories. For $2.16 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. 341 person have tried and liked this recipe. It works well as a side dish. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by White Lights On Wednesday. If you have onions, ears of corn, fresh sage, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is good. Seared Scallops with a Corn, Bacon and Avocado Relish, Pan Seared Shrimp & Scallops Over Bacon-Corn-Chile Relish, and Relish the Summer: Sweet and Spicy Corn Relish are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 package thick cut bacon, diced
6 ears of corn, shucked
2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
1 tablespoon Jack Daniel's or Jack Daniel's Honey
3 tablespoons maple syrup
2 onions, diced
Salt & pepper, to taste
Equipment:
mixing bowl
knife
frying pan
bowl
Cooking instruction summary:
Place a small bowl upside down inside a large mixing bowl. Stand the ear of corn on its end on top of the small bowl. Using a sharp knife remove the kernels from the cob.Add corn kernels to a skillet over medium heat. Add syrup and whiskey, stir to coat corn. Cook for 5 to 7 minutes until corn is tender and syrup has caramelized. Remove to bowl; set aside.In the same skillet cook the bacon over medium heat for 7 to 10 minutes – bacon should should be almost crisped. Add the onion and cook and additional 5 to 7 minutes, or until onions are slightly caramelized. Stir in the corn and cook 2 minutes more.Remove corn mixture from heat, add the sage and season to taste with salt and pepper. Stir well and serve warm.
Step by step:
1. Place a small bowl upside down inside a large mixing bowl. Stand the ear of corn on its end on top of the small bowl. Using a sharp knife remove the kernels from the cob.
2. Add corn kernels to a skillet over medium heat.
3. Add syrup and whiskey, stir to coat corn. Cook for 5 to 7 minutes until corn is tender and syrup has caramelized.
4. Remove to bowl; set aside.In the same skillet cook the bacon over medium heat for 7 to 10 minutes – bacon should should be almost crisped.
5. Add the onion and cook and additional 5 to 7 minutes, or until onions are slightly caramelized. Stir in the corn and cook 2 minutes more.
6. Remove corn mixture from heat, add the sage and season to taste with salt and pepper. Stir well and serve warm.
Nutrition Information:
covered percent of daily need
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