Recipe by Carla F. Williams
Corn is best right now, and with Labor Day just around the corner, it’s the perfect time to serve something different than just on the cob. With the addition of a little bacon for flavor, you can also throw in a jalapeno for an unexpected kick. To serve as a complete meal, check out the Skillet Corn with Spicy Shrimp recipe.
Calories per serving: 260 per serving
Prep time: 15 mins
Cooking time: 25 mins
Total time: 40 mins
4 cups corn kernels, cut from about 5 large ears corn
1 medium yellow onion, chopped (about 1 cup)
1 medium green bell pepper, chopped (about 1 cup)
1 large clove garlic, finely chopped
½ tsp kosher salt
1 tbs corn oil
3 slices center cut bacon, chopped
¾ tsp dried thyme leaves
½ cup water
½ tsp red pepper flakes
1. Stir the corn, onion, bell pepper, and garlic together in a bowl. Sprinkle the salt over the top. Drizzle with the corn oil and stir to coat. Set aside.
2. Cook the bacon in a medium-large cast iron skillet over medium heat until crisp, stirring frequently. Spoon onto a paper towel-lined plate and set aside to sprinkle over the finished corn. Pour the drippings into a bowl; don't wipe out the skillet.
3. Return the skillet to the stove over medium heat. Add the corn and pepper mixture. Stir in the thyme and cook until the corn is just tender, about 15 minutes, stirring almost constantly. Spoon water over the top corn as needed to keep the corn moist, adding just a little at a time. You want the corn to be moist, not soggy, and may not need all of the water
4. Remove from the heat and stir in the red pepper. Sprinkle the bacon over the top and serve right from the skillet!