serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Sweet Corn
Watch the full episode here
PG
Watch the full episode here
PG
Ingredients
- 3 tbsp olive oil
- 150 g bacon or speck (in a block), cut into thick lardons
- 1 small brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 3 corn cobs, kernels stripped
- 1 red capsicum, finely chopped
- 2 cups frozen edamame
- 1 tsp smoked paprika
- salt and black pepper
- 200 g cherry tomatoes, halved
- 25 g butter
- 1 tsp apple cider vinegar
- ¼ cup roughly chopped basil leaves
- ¼ cup roughly chopped flat-leaf parsley leaves
Instructions
1. Heat the oil in a large frying pan over medium heat. Add the bacon and cook, tossing, until crisp, then remove from the pan with a slotted spoon to a plate. Add the onion and garlic and fry for 4 minutes, or until softened. Add the corn kernels and capsicum and cook for a further 2 minutes, then stir through the edamame and paprika. Season well with salt and pepper.
2. Cook, stirring occasionally, for 5 minutes, then return the bacon to the pan with the cherry tomatoes and butter. Cook for 1 minute further, until the butter melts and the tomatoes are softened, then remove from the heat. Stir through the vinegar and herbs and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet Corn
