My father gave me a subscription to the magazine Cook's Illustrated, which I love.
I promised myself that I would make at least one recipe from each issue.
This one was terrific, and a keeper!
Lee
Corn, Sauteed with Bacon and Leeks (Cook’s Illustrated)
6 slices of bacon, cut into ½ pieces
1 pound leeks, white and light green parts, halved and sliced thin
Salt
4 ears of corn, kernels cut from cobs
¼ cup minced chives
1-2 T. cider vinegar
Pinch cayenne pepper
Cook bacon in non-stick skillet until crispy. Transfer bacon to paper towel. Pour off and reserve all but 2T. bacon fat from skillet.
Add leeks and a little salt to pan, sautéing for a few minutes until limp. Transfer cooked leeks to bowl.
Heat 1T. of the reserved bacon fat until it shimmers. Add corn and ¼ teas salt. Cook corn without stirring, until browned on the bottom and it starts to pop. Stir until corn is spotty brown all over.
Add back leeks, bacon, stir in chives, 1 T. vinegar, and a pinch of cayenne. Serve.
I promised myself that I would make at least one recipe from each issue.
This one was terrific, and a keeper!
Lee
Corn, Sauteed with Bacon and Leeks (Cook’s Illustrated)
6 slices of bacon, cut into ½ pieces
1 pound leeks, white and light green parts, halved and sliced thin
Salt
4 ears of corn, kernels cut from cobs
¼ cup minced chives
1-2 T. cider vinegar
Pinch cayenne pepper
Cook bacon in non-stick skillet until crispy. Transfer bacon to paper towel. Pour off and reserve all but 2T. bacon fat from skillet.
Add leeks and a little salt to pan, sautéing for a few minutes until limp. Transfer cooked leeks to bowl.
Heat 1T. of the reserved bacon fat until it shimmers. Add corn and ¼ teas salt. Cook corn without stirring, until browned on the bottom and it starts to pop. Stir until corn is spotty brown all over.
Add back leeks, bacon, stir in chives, 1 T. vinegar, and a pinch of cayenne. Serve.