My Recipe Box

Corn Sauté with Canadian Bacon, Potatoes & Peppers


Serves four as a side dish or two as a main course.

Canadian bacon and potatoes make this corn sauté hearty enough to stand alone as a light main course, but it also makes a wonderful side dish or a zesty bed for grilled or roasted meat or fish.

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

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 remaining 1 Tbs. butter and 1 Tbs. olive oil to the pan. Add the onion, potato, bell pepper, and 1/2 tsp. of the salt. Reduce the heat to medium low, cover, and cook, stirring frequently, until the onions and peppers are well softened and the potatoes are barely tender and starting to brown, 5 to 7 min.

Uncover, increase the heat to medium, and add the corn, garlic, and the remaining 1/2 tsp. salt. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 5 min. (The corn should be glistening, brighter in color, and somewhat shrunken in size, and the bottom of the pan will be slightly brown.)

Remove the pan from the heat, add the parsley, chives, Tabasco, a few generous grinds of pepper, and a small squeeze of lemon. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan. (Moisture released from the vegetables as they sit will loosen the bits.) Fold the Canadian bacon into the dish, season to taste with more salt, pepper, or lemon juice. Serve warm.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 250, Fat (kcal): 14, Fat Calories (g): 130, Saturated Fat (g): 5, Protein (g): 7, Monounsaturated Fat (g): 7, Carbohydrates (mg): 27, Polyunsaturated Fat (mg): 1.5, Sodium (g): 500, Cholesterol (g): 25, Fiber (g): 4,

Photo: Scott Phillips

A couple substitutes: sweet potatoes instead of red potatoes and pancetta instead of Canadian bacon. Absolutely awesome.

Our family celebrated Thanksgiving a couple weeks early this year. This was a wonderful addition to my traditional dishes and one I will certainly repeat next year. The prep work is a little time intensive, but since the leftovers have been just as good as on day one, I see no reason why it can't be made a day ahead and warmed.

A very simple but elegant side dish. I did the prep work ahead of time (just the chopping, etc...) so the actual cooking goes quickly. I like that the dish can be served at room temperature - doesn't have to be piping hot. It's great anytime but especially when the corn is in season.

I've made this recipe both as a side and main dish. My family enjoys this and it's well worth the prep work.

I have made this twice for guests and everyone wanted the recipe! It was so flavorful!!! It did take a lot of prep however. The 2nd time I made it I substituted canned corn instead of fresh, but that wasn't as good.

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