Recipes | Side Dish | Vegetable

Carmelized Corn, Mango and Bacon

mango bacon corn

I found a new way to make corn yesterday! If you are a regular reader here you know I have made my share of corn recipes. This week’s special is Carmelized Corn, Mango and Bacon. Yes, I said mango and it was delicious.

Last night I came home determined to use up food in my refrigerator. Sometimes my eyes are much bigger than my schedule when grocery shopping and I hate wasting food. I had opened up this cookbook Spur of the Moment Cook. It was a book my friend Deanna first discovered when we were both honing our cooking and entertaining skills. The recipes are easy to put together and she has interesting flavor combinations.

I cooked the bacon and drained all but 1 teaspoon of it and then added the butter.

With half a jalapeno left, I diced and threw that in which was a smart choice. A few minutes later I added the fresh corn and maple syrup and cooked a few minutes more. I topped with mango and it was done. It is sweet, savory and crunchy all at the same time. This would be great with grilled fish or chicken. I think the kids will love it as well, maybe without the jalapeno.

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Caramelized Corn, Mango and Bacon
adapted from Spur of the Moment Cook by Perla Myers

4 cups fresh corn
2 tablespoons butter
1 tablespoon bacon fat
1/3 cup bacon, cooked and diced
1 medium onion, peeled and finely minced
1/2 jalapeno, seeded and diced
4 tablespoons maple syrup
1 large mango, peeled and finely cubed
2 tablespoons fresh cilantro
Salt and freshly ground black pepper

Melt the butter in a large skillet over medium heat with one tablespoon bacon fat. Add the onion and jalapeno; cook until soft but not browned. Add the ban, corn and maple syrup and cook for 3 to 4 minutes.

Remove from the heat, season with salt and pepper, and fold in the cilantro and mango. Serve warm or at room temperature.

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