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Michigan Sweet Corn O'Brien
O'Brien in anyone's culinary vocabulary, refers to a garnishment of peppers and onions. Most famously linked with potatoes (thus its Irish nick-name) this corn version has substituted corn in place of potatoes and added the sweet, smoked bacon to the mix as well. Colorful and delicious, it's a welcome addition to any dinner table.
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- 8 cups Sweet Corn Kernels, raw
- 1 cup Vidalia or Sweet Onion, diced 1/4"
- 2 cups Colorful Bell Peppers (Green, Red, Orange), diced 1/4"
- 1 Lb Nino's Amish Maple Bacon, cut in 1/2" pieces
- 1⁄4 cup Flat Leaf Parsley, chopped
- - Salt & Pepper, to taste
- Over medium heat, saute bacon in a large fry pan until crisp. Drain all but 1/4 cup of the fat from the pan and reserve bacon.
- Return the pan to the heat and add the onions. Saute one to two minutes (do not brown), then add the peppers and the corn.
- Saute all ingredients for 4 to 6 minutes or until corn is thoroughly heated and tender.
- Season with salt and pepper. Serve.
- Optional (add 1/4 stick of butter to the hot mixture once finished for additional sauce).
- Makes 10 cups.
Nino Salvaggio http://www.ninosalvaggio.com/