Corn is one of those vegetables or stables that we unmistakably link to fall a.k.a. harvesting season. It almost seems like it brings a thousand little suns (a.ka. kernels) shining in warm yellow into our lives just at the right time when the days get shorter and darker outside. Just like nature saying, it’s fall outside, here have all these funny shaped kernels to brighten up day. Of course this makes it a perfect side dish for Thanksgiving, but of course it works year round as well. For instance it is a great with a good steak or a tender chicken breast.
Servings: 6 * Calories per servings: 293 kcal * Preparation time: 20 min * Start to finish: 20 min
- 3 cups (550 grams) of sweet corn kernels
- 12 slices of bacon
- 5 spring onions
- 1 tablespoon of butter
- 7 ounces (200 ml) of cream
- 2 generous tablespoons of ricotta cheese
- 2 tablespoons of garlic powder
- ½ teaspoon of ground pepper
- ½ teaspoon of salt
Start by frying the bacon in a large pan on medium heat. Make sure to place the bacon in the pan BEFORE you set the temperature. Thereby you allow for crispier and less greasy results. Once the slices have reached the desired state of crispiness, lay them on a paper towel to soak up all the extra fat. Leave them on the paper towel until the corn is ready. Cut the spring onions into rings and add them to a bowl.
Cook the corn in a pot with butter for five minutes on medium heat, then add the cream, the ricotta and garlic powder while string. Let it cook for another five minutes before pouring it into the bowl with the spring onions. Now back to the bacon: fold the paper towel and crush the bacon inside, then add the crumbles to the bowl as well. Mix everything well with a spatula.