Cooking Instructions
- 1
Defrost corn. Drain. Melt butter slowly in a large saute pan. Add corn and herbs. Add sugar. Season. Toss. Sweat one or two minutes to blend flavors and heat corn. Add bacon. Toss.
- 2
Variations; Minced garlic, shallots, red onion, bell peppers, jalapenos, fresno chiles, poblano, hatch green chile, diced green chiles, horseradish, parsley, cilantro, basil, mustard, marmalade, preserves
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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