The Weeknight Table

Produce

• Corn, fresh — 4 ears (kernels shucked)
• Onion, diced — 3/4 cup
• Bell pepper, diced — 1/2 cup
• Garlic cloves, sliced — 4

Meat

• Bacon strips — 8 strips (cut into pieces)

Dairy

• Heavy cream — 1 cup

Spices & Seasonings (Aisle)

• Kosher salt — 1/2 teaspoon
• Black pepper — 1/2 teaspoon
• Garlic powder — 1/2 teaspoon
• Dried fennel — 1 good pinch
• Dried basil — 1 good pinch
• Red pepper flakes — 1 good pinch

Baking & Pantry

• Granulated sugar — 2 tablespoons

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Recipe

In a large skillet set over medium heat, cook the bacon pieces until they’ve released their fat and are just about crisp but not fully browned. Once the bacon is mostly cooked, add the corn kernels, diced onion, diced bell pepper, and sliced garlic directly into the skillet, stirring everything into the bacon drippings. Let the mixture cook for a few minutes, stirring occasionally, until the vegetables begin to soften and the corn looks glossy. Then reduce the heat to just above a simmer.

Sprinkle in the salt, black pepper, garlic powder, dried fennel, dried basil, red pepper flakes, and sugar, making sure the seasonings coat the vegetables evenly. Pour in the heavy cream and gently fold it through the mixture. Continue cooking, uncovered, until the cream reduces and thickens into a light coating that clings to the corn and bacon.

Cook the mixture for 1 hour, or until the corn has caramelized. Taste and adjust seasoning if needed, then keep warm until ready to serve.