Bitter & Sweet


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
  1. Preheat oven to 400 degrees.
  2. Cut the corn kernels from the cobs.
  3. Spread the kernels out on a foil lined baking sheet.
  4. Toss the kernels with a tablespoon of extra virgin olive oil and a pinch or two of salt and black pepper.
  5. Roast in the oven for 15-20 minutes until the kernels are lightly golden brown.
  6. Remove from the heat and set aside.
  7. In a large saute pan heat 1 tablespoon of extra virgin olive oil.
  8. Throw in the diced bacon.
  9. When the bacon has crisped up, add the onion and garlic.
  10. Saute until the onion is translucent.
  11. Add the halved Brussels sprouts.
  12. If the pan is looking a little dry, add a couple more tablespoons of extra virgin olive oil.
  13. Cover the pan and let the sprouts cook.
  14. Check every 5 minutes or so. You want the sprouts to become caramelized, but not burn.
  15. Once the sprouts are caramelized add the roasted corn kernels.
  16. Let everything mesh together for 2-3 minutes.
  17. 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.

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