This is truly an outstanding side dish. It is a little labour intensive but trust me the time is worth it. Not sure where I got this recipe but it is wonderful especially at this time of the year when we have fresh local corn.
Corn Saute with Canadian Bacon Potatoes and Peppers
2 Tbs. Unsalted butter
2 tbs. Extra virgin olive oil
½ cup small diced bacon
1 cup small diced red onion
1 cup small-diced red potato (from about a 5-oz. potato)
½ cup small diced green pepper
1 tsp of kosher salt
2 slightly heaping cups fresh corn kernels from about 4 medium ears
2 tsp. Minced garlic
2 Tbs chopped fresh flat leaf parsley
2 Tbs sliced fresh chives
½ tsp green Tabasco
Fresh ground black pepper
Melt 1 TBS of the butter and TBS of the olive oil in a 10 inch straight sided sauté pan, add the bacon and cook until the bacon is brown around the edges, about 4 minutes. Transfer to a plate lined with paper towels. Add the remaining Tbs butter and 1 Tbs olive oil to the pan. Add the onion, potato, bell pepper and ½ tsp of the salt. Reduce heat to medium low, cover and cook stirring frequently, until the onions and peppers are well softened and the potatoes are barely tender 5-7 minutes.
Uncover, increase the heat to medium, add the corn, garlic, and the remaining 1 tsp of salt. Saute stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still toothy to bite.
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 minutes and stir again scraping up brown bits from the bottom of the pan. Fold the bacon into the dish season to taste with salt, pepper, and lemon juice.