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Erin’s Sauteed Corn with Bacon and Leeks

February 5, 2015

This is Erin’s corn salad recipe that went along side her braised pork. Because fresh corn can vary in sweetness, it calls for seasoning with a range of cider vinegar.

Difficulty: Easy
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Yield: 4 to 6 servings
Taste: Good

photo (1)


6 slices bacon, cut into 1/2-inch pieces
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
4 ears corn, kernels cut from cobs (4 cups) (can use frozen corn and defrosted it before cooking)
1/4 cup minced fresh chives
1-2 tablespoons cider vinegar
Pinch cayenne pepper (or black pepper for less heat)


1) Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Transfer bacon to paper towel–lined plate. Pour off and reserve all but 2 tablespoons fat from skillet.

2) Add leeks and 1/4 tsp salt to fat in skillet and cook over medium heat, stirring occasionally, until softened, 7 to 10 minutes. Transfer leeks to large bowl and wipe out skillet.

3) Heat 1 tbs reserved fat in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with 1/4 tsp salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Transfer corn to bowl with leeks.

4) Stir in chives, 1 tbs vinegar, cayenne, and bacon. Season with salt and remaining vinegar to taste. Serve.

Source: Erin’s Kitchen


From → Side Dish

One Comment

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  1. Erin’s Winter WDC | Elements of Wood

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