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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From an old issue of Gourmet magazine. Ingredients:
4 ears corn |
6 ounces thick-sliced bacon (about 4 slices) |
1 large bunch scallion |
2/3 cup heavy cream |
1/4 cup water |
1 teaspoon fresh lemon juice |
1 tablespoon unsalted butter |
fresh ground black pepper |
Directions:
1. Bring a kettle of water to a boil and have ready a large bowl of ice and cold water.
2. Add corn to boiling water and simmer 4 minutes.
3. With tongs transfer corn to ice water to stop cooking.
4. When corn is cool enough to handle, drain and cut corn kernels from cobs.
5. Cut bacon into 1/8-inch-thick strips.
6. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain.
7. Thinly slice enough scallions crosswise to measure 1 cup.
8. In a 3-quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute.
9. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes.
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