Bacon Corn Relish is my most requested side dish EVER! It’s crazy easy to make and there are never leftovers!
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A couple years ago I bought a pork loin roast. At the time I was in a side dish rut and I was so tired of making the same old same old. I googled “pork loin side dish” (I’m not kidding) and found Pork Loin with Corn Relish. I made it and kept my fingers crossed. Mike and our friends Scott and Shaun freaked out. They couldn’t stop telling me how good it was. Since Scott and Shaun are under no obligation to pander to my cooking ego, I knew it must be good.
I love this relish and it has become my go-to side dish whenever I need to bring something to a dinner or am in the mood for the best corn side dish in history! I like to make this relish all year round. If corn is not in season, I use 1 can of whole kernel corn (drained) and squeeze 2 tablespoons of syrup right into the pan. Otherwise, you cook the relish just like normal. Dried sage is okay too, but the aroma of the fresh sage is so wonderful.
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Bacon Corn Relish
- 6 ears corn shucked
- 3 tablespoons maple syrup
- 1 tablespoon Jack Daniel’s Whiskey (or Jack Daniel's Honey Whiskey)
- 12 ounces thick cut bacon diced
- 2 yellow onions diced
- 2 teaspoons fresh sage chopped (or 1 teaspoon dried sage)
- Salt & pepper to taste
Place a small bowl upside down inside a large mixing bowl. Stand the ear of corn on its end on top of the small bowl. Using a sharp knife remove the kernels from the cob.
Add corn kernels to a skillet over medium heat. Add syrup and whiskey, stir to coat corn. Cook for 5 to 7 minutes until corn is tender and syrup has caramelized. Remove to bowl; set aside.
In the same skillet cook the bacon over medium heat for 7 to 10 minutes – bacon should be almost crisped. Add the onion and cook an additional 5 to 7 minutes, or until onions are slightly caramelized. Stir in the corn and cook 2 minutes more.
Remove corn mixture from heat, add the sage and season to taste with salt and pepper. Stir well and serve warm.
If you like to grill, boil whole cleaned corn cobs in water for about 4 minutes. Place corn on the grill and baste it with the syrup/whiskey mixture on all sides. Cook until corn has caramelized. Allow corn to cool, remove kernels per recipe and proceed.
If corn is not in season, you can use two 15 ounce cans of whole kernel corn that has been drained.
You can omit the whiskey in this recipe and replace it with an extra tablespoon of syrup.