Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 6 Ears Sweet Corn, corn cut from the cob
- 8 Ounces Chantarelle Mushrooms, brushed clean and roughly chopped
- 8 Ounces Slab Bacon, diced into 1/4" pieces
- 2 Cloves Garlic, minced fine
- 1 Tablespoon Unsalted Butter
- 3 Sprigs Fresh Thyme, picked and roughly chopped
- 1 Small Bunch Fresh Flat Leaf Parsley, picked and roughly chopped
- Salt and Pepper, to taste
Preparation:
Heat a large skillet until it is very hot. Without adding any oil, put the cut corn in the pan. The corn will sizzle and pop from the moisture it contains. Shake the skillet occasionally, cooking the corn until it just begins to blacken (about 7 minutes). Turn down the heat to medium.Add the diced bacon and cook thoroughly, stirring often. Add the chanterelles, garlic, and butter. Cook for a few minutes until the mushrooms begin to soften.
Add the thyme and parsley. Season with salt and pepper. Serve while hot.
