Corn Sauté with Canadian Bacon, Potatoes & Peppers

Corn Sauté with Canadian Bacon, Potatoes & Peppers
Photo by Scott Phillips


  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. minced garlic (2 medium cloves)
  • ½ cup small-diced Canadian bacon (3 oz.)
  • 2 Tbs. thinly sliced fresh chives
  • 2 Tbs. unsalted butter
  • 1 tsp. kosher salt; more to taste
  • 2 Tbs. extra-virgin olive oil
  • + 7 more ingredients
    • 1 cup small-diced red onion (from about a 6-oz. onion)
    • One-half lemon
    • ½ cup small-diced green bell pepper (from three-quarters of a 3-oz. pepper)
    • Freshly ground black pepper
    • 1 cup small-diced red potato (from about a 5-oz. potato)
    • ½ tsp. green Tabasco; more to taste
    • 2 slightly heaping cups fresh corn kernels (from about 4 medium ears)

Melt 1 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the Canadian bacon and cook, stirring occasionally, until the bacon is brown around the edges, about 4 min. Transfer to a plate lined with paper towels. Add the remaini...

View full recipe at Fine Cooking


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