Tuesday, May 20, 2008

Smoky Corn & Peas

This simple side dish combines healthy fresh veggies with the most scrumptious ingredient ever invented: bacon. (Served here with a lovely grilled NY steak with garlic-herb butter.) This will be my submission to Sweetnicks' ARF/5-a-day roundup this week; head on over to her site to find more delicious recipes for healthy foods.

Smoky Corn & Peas
2 slices bacon (I used peppered bacon), cut into 1/2" bits
2 Tbsp butter
1 lb fresh peas, shelled
2 fresh ears corn (shucked, of course)
salt & pepper

Put a small bowl upside down inside a large bowl. Stand the corn up on end on the smaller bowl and, using a sharp knife, cut down the length of the cob, removing the kernels from the ear. Rotate the ear slightly and repeat until all the kernels are cut off the corn, then run the back edge of the knife against the cob to release any remaining corn "juice."

In a large saute pan, cook the bacon over medium heat until crisp; remove bacon & drain on paper towels, leaving the bacon grease in the pan. Add the butter to the pan and let it melt, then throw in the fresh peas and corn. Season with salt & pepper to taste, and cook just until the veggies are heated through, but the peas still retain their texture - about 3-4 minutes. Add the bacon bits back in and serve immediately.


renaedujour said...

The peas and bacon combo rocks. My husband resists eating peas-- he has memories of being force fed mushy, over cooked vegetables-- but I'm thinking I could reintroduce the two of them. :) Peas and bacon, meet husband.

Snarkmeister said...

Especially if you use the freshly-shelled peas! They are much "crisper" than frozen or (eww) canned.

east bay weekly said...

hi, just wanted to tell you that i used the recipe of your summer pasta for a picnic and added some polish beef kielbasa and it was a hit.


Deborah said...

Bacon does make everything better - this sounds fantastic!