Saturday, December 31, 2011


serves eight

12 slices bacon, cut in 1/2″ dice
1 cup onion, finely chopped
1 1/2 pounds sugar snap peas
4 cups corn (fresh or frozen & defrosted)
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon freshly ground black pepper
1/4 cup fresh chives, minced

In a large skillet, cook the bacon until it is crisp; remove to paper towels to drain. Skim off all but 3 teablespoons of fat, then saute the onion for 3 minutes, until it begins to soften, then add peas and saute for 3-4 more minutes, until the peas begin to turn bright green and glossy. Add the corn, mustard, sugar and pepper and toss to combine. Cook for another 3-5 minutes until the corn is cooked through. (It can be made ahead to this point, cooled, covered and refrigerated – reheat in a skillet before serving.) Serve the saute in a large serving bowl garnished with the reserved crumbled bacon and minced chives.

bacon recipe courtesy of: Diane Phillips, on Carolyn T's Tasting Spoons, January 8, 2011

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