Roasted Corn with Smoked Bacon and Caramelized Vidalia Onions Recipe

Roasted Corn with Smoked Bacon and Caramelized Vidalia Onions Recipe

  • 6 ears fresh corn
  • 1 tablespoon vegetable oil
  • 1 medium Vidalia onion, cut in half and thinly sliced
  • 3 slices bacon, diced (about 1/4 cup)
  • 1/4 teaspoon McCormick® Gourmet Collection® Tarragon Leaves
  • 1/4 teaspoon McCormick® Gourmet Collection® Rosemary Leaves
  • 1/4 teaspoon McCormick® Gourmet Collection® Thyme Leaves
  • 1/4 teaspoon McCormick® Gourmet Collection® Marjoram Leaves
  • 1/4 teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon finely chopped chives
  1. Grill corn in husks over hot coals for 25 minutes, turning occasionally. Remove from heat and cool. Remove husks and cut corn away from cob, separating into individual kernels.
  2. Heat oil and cook onion in a large skillet, over medium heat, until browned. Reduce heat and simmer until completely cooked and excess liquid is evaporated. Remove from skillet. In same skillet, cook bacon over moderate heat until well browned. Drain fat.
  3. Add onions and corn to same skillet and heat through. In a small bowl or mortar and pestle, combine herbs, pepper and salt; crush. Add herb mixture to skillet with butter and chives. Mix well and serve hot.
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