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SKILLET CORN WITH BACON AND ONIONS
12 ears of corn, shucked
6 bacon slices, cut crosswise into 1-inch pieces
1 large onion, chopped
4 garlic cloves, finely chopped
1 cup water
3/4 cup finely chopped scallion
Stand 1 ear of corn upright, pointed end down, in a large bowl and cut kernels from cob using a sharp paring knife. Scrape any remaining corn with its milk from cob into bowl using back edge of knife and discard cob. Remove kernels from remaining ears in same manner.
Cook bacon in a 12-inch heavy skillet (2 inches deep) over moderate heat, stirring occasionally, until crisp, about 8 minutes, then transfer with a slotted spoon to paper towels to drain. Cook onion in fat remaining in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Add corn, garlic, and water (skillet will be very full) and cook over moderately high heat, uncovered, stirring occasionally, until corn is tender, 10 to 15 minutes. Stir in scallion and salt and pepper to taste, then sprinkle with bacon
EPI
Sagaponack Corn Pudding
Recipe created by Ina Garten
From the November, 2002 issue of O, The Oprah Magazine
Serves 15–20
INGREDIENTS
• 12 tablespoons (1 1/2 sticks) butter
• 7 1/2 cups fresh corn kernels (about 11 ears)
• 1 1/2 cups chopped yellow onion (about 1 large onion)
• 6 eggs
• 1 1/2 cups milk
• 1 1/2 cups half-and-half
• 3/4 cup yellow cornmeal
• 1 1/2 cups ricotta
• 5 tablespoons chopped fresh basil leaves
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons salt
• 1 1/4 teaspoons freshly ground pepper
• 1 1/4 cups grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat oven to 375°. Grease two baking dishes. In a large sauté pan, melt butter; cook corn and onion over medium-high 4 minutes. Cool slightly.
Combine eggs, milk, and half-and-half in a large bowl. Slowly whisk in cornmeal, then ricotta. Mix in basil, sugar, salt, and pepper. Add cooked corn mixture and grated cheddar, and pour into baking dishes. Sprinkle remaining cheese on top.
Place each baking dish in a larger pan; fill halfway up the sides of dish with hot water. Bake 40 to 45 minutes, until top begins to brown and a knife inserted in the center comes out clean. Serve warm.
