Prep Time: 10 minutes
Cook Time: 15 minutes
Make-Ahead: Kernels and corn milk can be removed from cobs up to 1 day ahead, covered separately and refrigerated.
2 ears corn, husked
2 bacon slices, coarsely chopped
3 tbs. butter, divided
1 poblano pepper, diced
1 red bell pepper, diced
3 green onions, thinly sliced, white and green parts separated 2 garlic cloves, finely chopped
8 oz. medium shrimp, peeled, halved lengthwise
1/4 cup heavy cream
2 tbs. coarsely chopped fresh parsley
Fluffy Steamed Rice (see recipe)
- Using large knife, remove kernels from corn cobs. Reserve kernels. Using back of knife, scrape cobs over a bowl to catch corn milk. Reserve corn milk, about 1/3 cup.
- Heat a Curtis Stone 12” Frypan over medium-high heat. Add bacon and cook, stirring occasionally, 5 minutes, or until crisp. Using slotted spoon, transfer bacon to a paper towel-lined plate.
- Melt 1 tbs. butter in 12” Frypan. Add peppers and white parts of green onions and cook, stirring occasionally, 5 minutes, or until vegetables have softened. Add garlic and cook for 1 minute. Add corn kernels and cook 5 minutes, or until corn is tender. Stir in shrimp and reserved corn milk and cook 2 minutes, or until shrimp are pink and just cooked through. Stir in remaining 2 tbs. butter, remaining green onions, cream, parsley, and 1/4 cup water and remove from heat. Season with salt and pepper.
- Spoon shrimp and corn mixture over rice. Garnish with reserved bacon.