Corn Succotash
emtripp
ingredients
- 4 Ears Sweet Corn
- 2 Small Shallots
- 3 Tbsp Butter
- 1 Poblano Pepper
- 3 Slices Bacon
- Salt and Pepper
directions
- 1
Slice the bacon into strips and add to a hot skillet or dutch oven. Cook until cooked through. Remove bacon, leaving drippings in the pan.
- 2
If there isn’t enough fat in the skillet to coat the bottom, add a little butter. Dice the shallots and add to pan. While the shallots are cooking, dice the poblano and then add to pan. Cook veggies until softened. Now is a good time to add salt and pepper.
- 3
Cut the corn off the cob (this can get messy!). Add to cooking veggies. Add the rest of the butter and the bacon. Cook over medium heat until the corn is cooked through, about 10 minutes.
- 4
Taste and add salt and pepper if needed.
Source: Emily
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