Sweet Corn with Maple-Bourbon Brown Butter and Bacon
Try this Sweet Corn with Maple-Bourbon Brown Butter and Bacon recipe
Try this Sweet Corn with Maple-Bourbon Brown Butter and Bacon recipe
- Carbohydrate 0.556884375002738 g
- Cholesterol 22.8773437598108 mg
- Fat 8.64486094120116 g
- Fiber 0.194999992847443 g
- Protein 0.227695312538787 g
- Saturated Fat 5.46827625234399 g
- Serving Size 1 1 Serving (20g)
- Sodium 62.5131666929504 mg
- Sugar 0.361884382155295 g
- Trans Fat 0.608449687759094 g
- Calories 84 calories
Step-by-step
- Add bacon to a large skillet over medium heat. Cook until crispy then remove to a paper towel-lined plate to drain and set aside. Remove bacon grease from skillet.
- Melt butter in skillet then, when it begins to foam, start swirling skillet until the butter reaches caramel brown in color. Add sweet corn, green onions, bourbon, maple syrup, salt, and pepper then turn the heat up slightly and toss to combine. Saute for 7-8 minutes or until corn is tender and caramelized, stirring every so often. Add bacon back in then taste and adjust salt and pepper if necessary.
Undercooking corn is the primary error committed when preparing fresh summer kernels. Direct heat must be applied long enough to evaporate natural moisture and concentrate sugars. Start by rendering the bacon over medium heat until the fat completely liquifies and the strips turn rigid. Disposing of that rendered pork fat before browning the butter prevents heavy grease buildup and lets the dairy solids toast properly. When foaming butter starts turning an amber shade and smells nutty, immediately introduce the corn, green onions, bourbon, and maple syrup to halt the cooking process. Sautéing the mixture for seven to eight minutes allows the starches in the corn to caramelize against the hot skillet surface. Leftovers hold remarkably well in a sealed container in the refrigerator for up to three days. Reheating should happen slowly in a skillet over low heat rather than a microwave, which turns crisp bacon rubbery and makes kernels pop. Freezing fresh corn dishes featuring dairy can cause fat separation upon thawing, so consume refrigerated batches within the specified storage window for optimal texture.
