I don’t know why I never thought of this combination before, but man are these two ingredients made for each other: Brussels sprouts and corn. This dish is lightly sweet, ever so slightly bitter and, with the addition of some bacon, also wonderfully smokey and salty.
Brussels Sprouts & Sweet Corn
- 1 pound (or so) fresh Brussels sprouts, trimmed and halved
- 2 ears fresh corn, kernels removed from the cobs
- 2 slices bacon, diced
- 1/4 quarter yellow onion, diced
- 3 cloves garlic, thinly sliced
- 3-4 tablespoons extra virgin olive oil
- Salt & pepper to taste
- Preheat oven to 400 degrees.
- Cut the corn kernels from the cobs.
- Spread the kernels out on a foil lined baking sheet.
- Toss the kernels with a tablespoon of extra virgin olive oil and a pinch or two of salt and black pepper.
- Roast in the oven for 15-20 minutes until the kernels are lightly golden brown.
- Remove from the heat and set aside.
- In a large saute pan heat 1 tablespoon of extra virgin olive oil.
- Throw in the diced bacon.
- When the bacon has crisped up, add the onion and garlic.
- Saute until the onion is translucent.
- Add the halved Brussels sprouts.
- If the pan is looking a little dry, add a couple more tablespoons of extra virgin olive oil.
- Cover the pan and let the sprouts cook.
- Check every 5 minutes or so. You want the sprouts to become caramelized, but not burn.
- Once the sprouts are caramelized add the roasted corn kernels.
- Let everything mesh together for 2-3 minutes.
- Remove from the heat and season with salt and pepper to your taste. Then it’s ready to serve.
This dish is definitely going to be a part of my late summer/early fall repertoire. Have you ever tried this combo? What do you think of it?
Cross-posted as part of Food Renegade’s Fight Back Friday.