February 2, 2012

Bacon-Corn Relish

A couple years ago I bought a pork loin roast.  At the time I was in a side dish rut and I was so tired of making the same old same old.  I googled “pork loin side dish” {I’m not kidding} and found Pork Loin with Corn Relish.  I made it and kept my fingers crossed. Mike and our friends Scott and Shaun freaked out.  They couldn’t stop telling me how good it was.  Since Scott and Shaun are under no obligation to pander to my cooking ego, I knew it must be good. 

I love this relish and it has become my go to side dish whenever I need to bring something to a dinner or am in the mood for the best corn side dish in history!

 

Bacon Corn Relish 2.5

5.0 from 1 reviews
Bacon-Corn Relish
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 6 ears of corn, shucked
  • 3 tablespoons maple syrup
  • 1 tablespoon Jack Daniel’s or Jack Daniel’s Honey
  • 1 package thick cut bacon, diced
  • 2 onions, diced
  • 2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
  • Salt & pepper, to taste
Instructions
  1. Place a small bowl upside down inside a large mixing bowl. Stand the ear of corn on its end on top of the small bowl. Using a sharp knife remove the kernels from the cob.
  2. Add corn kernels to a skillet over medium heat. Add syrup and whiskey, stir to coat corn. Cook for 5 to 7 minutes until corn is tender and syrup has caramelized. Remove to bowl; set aside.
  3. In the same skillet cook the bacon over medium heat for 7 to 10 minutes – bacon should should be almost crisped. Add the onion and cook and additional 5 to 7 minutes, or until onions are slightly caramelized. Stir in the corn and cook 2 minutes more.
  4. Remove corn mixture from heat, add the sage and season to taste with salt and pepper. Stir well and serve warm.
Notes
If you like to grill, boil whole cleaned corn cobs in water for about 4 minutes. Place corn on the grill and baste it with the syrup/whiskey mixture on all sides. Cook unitl corn has caramelied. Allow corn to cool, remove kernels per recipe and proceed.

If corn is not in season, you can use canned whole kernel corn that has been drained.

You can omit the whiskey in this recipe and replace it with an extra tablespoon of syrup.

 

I like to make this relish all year round.  If corn is not in season, I use 1 can of whole kernel corn (drained) and squeeze 2 tablespoons of syrup right into the pan.  Otherwise, you cook the relish just like normal.  Dried sage is okay too, but the aroma of the fresh sage is so wonderful.

 

Bacon Corn Relish 1

Comments

  1. says

    This sounds great! So do your cupcakes, but I don't bake much anymore so I'm more likely to actually make this one. Thanks for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge