Roasted corn with bacon and caramelized onion
Dress up your regular summer side with crispy bacon, sweet caramelized onions and a dash of tangy vinegar (it's essential!). So good even the corn leary will roll up their sleeves and dig in!
Servings: 4
Calories: 275kcal
Ingredients
- 5 Large ears of fresh sweet corn husks and silks removed
- 1 Tbs Vegetable oil
- 1/2 tsp Kosher salt divided
- pinch Of black pepper 1/8-1/4 tsp
- 6 slices Bacon
- 1 Medium yellow onion cut in to thin slices (approx 1/2 cup)
- 1 Tbs White wine vinegar
- 2 Tbs Freshly chopped parsley
Instructions
- Preheat the oven to 400.
- Lightly spray a cookie sheet with cooking spray.
- Coat the corn evenly with the oil and sprinkle evenly with 1/4 teaspoon salt and pepper.
- Place in preheated oven, and roast 20 minutes.
- While the corn roasts, cook the bacon until crisp. Remove from the skillet, reserving the drippings.
- Add the sliced onions to the bacon fat and cook over low heat 15-20 minutes until the onions are very soft and lightly golden brown. Season with a pinch of salt and pepper.
- Allow the roasted corn to cool enough to handle before proceeding.
- When the corn is warm but not hot, stand it on its end inside a large bowl and run a knife down the cob to cut the kernels off. Or you can use this Corn Cob Stripper and let it do the work for you!
- Repeat with all the ears of corn.
- Add the bacon, onions, vinegar, parsley and remaining 1/4 teaspoon of salt to the bowl.
- Taste, and adjust seasoning to preference, add more vinegar, pepper or salt if you think it needs it.
- Serve warm for best results.
Notes
*If you would like to make this earlier and take it somewhere, reserve the bacon and add it right before serving so it says crispy.
Nutrition
Calories: 275kcal | Carbohydrates: 24g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 528mg | Potassium: 419mg | Fiber: 2g | Sugar: 8g | Vitamin A: 370IU | Vitamin C: 12.2mg | Calcium: 9mg | Iron: 0.9mg