Confetti Maple Bacon Sweet Corn

Confetti Maple Bacon Sweet Corn

Sweet corn season is almost past, and I would be remiss if I did not pay tribute to the glory those beautiful golden ears are!

Confetti Maple Bacon Sweet Corn

Confetti Maple Bacon Sweet Corn……even the name is yummy sounding!

Living in the Midwest ……….corn belt………we have the best sweet corn! Sweet juicy,delicious, bi colored nuggets of pure bliss…….did I mention we love sweet corn.

Corn

Every area in the Midwest has that one grower that everyone flocks to when corn season is here. There are several in our area, although my Uncle Russ has always grown the best sweet corn, but I may be biased………not! Everyone waits patiently for those growers to harvest that first crop.

Some things are a natural with corn……….bacon, green onions, red peppers, and butter. Well this recipe has all of those and a few special touches.

Corn Skillet

I added just a bit of maple syrup……not the pancake, Aunt jemima kind, but the real maple syrup. I normally add a bit of sugar to caramelize something I sauté, but adding the syrup was just the right touch for sautéing and for flavor. I also added a touch of brandy…….just a smig of liquor will deglaze a pan and get an additional depth of flavor.

We had this as a side dish to bratwurst and it was perfect, but any thing from the grill would be great.

Confetti Maple Bacon Sweet Corn

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Confetti Maple Bacon Sweet Corn

Confetti Maple Bacon Sweet Corn

  • Author: Marty Boyd
  • Yield: 4

Ingredients

  • 2 slices applewood smoked bacon, chopped
  • 1 1/2 Tablespoons, unsalted butter
  • 2 ears sweet corn, kernels cut off cob
  • 1/4 cup sweet onion, chopped
  • 1/4 cup sweet red pepper, chopped
  • 2 teaspoon brandy
  • 1-1/2 teaspoons real maple syrup (not pancake syrup)
  • Salt and Pepper to taste
  • 2 green onions, chopped, for garnish

Instructions

  1. Add bacon to a medium skillet over medium heat. Cook until crispy then remove to a paper towel-lined plate to drain and set aside. Remove all but a teaspoon of bacon grease from skillet.
  2. Add butter to bacon grease in skillet, swirl until melted. Stir in sweet corn, sweet onion, red pepper,brandy, maple syrup, salt, and pepper then turn the heat up slightly and toss to combine. Sauté for 7-8 minutes or until corn is tender and caramelized, stirring every so often.
  3. Add bacon back in then taste and adjust salt and pepper if necessary. Garnish with green onions.

All of the ingredients come together to make this a tasty tribute to the glory of sweet corn!

Springtime Asparagus Pasta

Springtime Asparagus Pasta

It is so nice to be able to say Springtime in a post and recipe……….Springtime Asparagus Pasta………has a nice ring to it doesn’t it?

Springtime Asparagus Pasta

Without further ado ………..I need to say how proud I am of my husband Tim for all the beautiful pictures you see here on What the “Forks” for Dinner?. He has taken our pictures from ok to fabulous! We are both learning from this experience, but Tim is really turning into a wonderful photographer. I am amazed by him everyday………so “Thank You” Honey for helping make this dream a reality…………Besides isn’t he cute??? (see below)

Tim Continue reading “Springtime Asparagus Pasta”

Coconut Cilantro Lime Rice

Coconut Cilantro Lime Rice

Now this is a really quick go with recipe. Coconut Cilantro Lime Rice.I made this recipe to go with the Date Night Dinner recipe Spicy Honey Chicken. When having a spicy meal it’s always nice to have something creamy as a balance.

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Creamy Coconut Cilantro Rice

Coconut Cilantro Lime Rice

  • Author: Marty Boyd
  • Cook Time: 25 mins
  • Total Time: 25 mins
  • Yield: 2

Description

Creamy Rice Side Dish


Ingredients

  • 1 teaspoon olive oil
  • 1 can 13.5 0z Lite Coconut Milk
  • 2/3 cup brown jasmine rice
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1 clove garlic minced
  • 2 tablespoons cilantro
  • 1/4 cup sliced green onions

Instructions

  1. Rinse rice. Set aside. Place coconut milk, salt and oil in a 2 qt. saucepan and bring to a boil. Add rinsed rice and stir. Cover and reduce heat to simmer. Simmer 25 -30 minutes or until rice is cooked and liquid is absorbed. You may need to add 1/4 to 1/3 cup of water if the liquid is absorbed before the rice is cooked.Stir in garlic, cilantro and green onions. Serve

Notes

You can use regular rice instead of brown.

I have started using coconut milk when making rice instead of water when I want to have that rich creamy texture.