Have you grown tired with the standard side for taco night? Team Practical Cook loves the frijoles, but one does like a change. This recipe was invented alongside the Rotisserie Chicken al Pastor, and was ironically echoed in an amuse bouche served at Vivace in Raleigh the night after its inception:
Wow and wow. Based on this two-hour experience of deliciousness at Vivace (think Big Night), I have provided a couple of variations.
Mexican Corn with Peppers and Bacon Recipe (with Corn Salad Variation)
1 slice bacon
1 1/2 to 2 cups corn, cut off the cob, or from frozen (choose the softer shoepeg style, not the standard horsey corn)
1/4 cup mixed bell peppers (I used frozen, feel free to use fresh), diced
1/4 cup milk
scant 1/4 teaspoon dried oregano, crumbled between your fingers
salt and pepper to taste
1. In a small saucepan, fry the bacon over medium heat until crispy. Drain all but a smidge of bacon grease and set the bacon aside to cool. Dice the bacon and reserve.
2. Add the bell peppers to the saucepan and stirfry briefly over medium heat. Add the corn. Stirfry briefly.
3. Add the milk, oregano, and adjust the seasonings to preference. Cook a few minutes until corn is done and the flavors have melded. Remove from heat and add the diced cooked bacon.
Variation: Instead of a cooked corn dish, you could prepare as a salad. Cook the corn per instructions on package (or steam or boil the kernels very briefly). Drain. Toss with diced tomato, cooked bacon or pancetta, and top with creme fraiche with a snip or two of chives or scallions mixed in. Season with salt and pepper. No creme fraiche? Sub sour cream or plain Greek yogurt.
Note: The creme fraiche added enough that I will top the Mexican corn with a dollop of herby sour cream next round. Delish.
Thanks to all of you who have written in to request or suggest summer sides. I’m going to do a full blog on that soon.
What do you serve with your tacos? Post a comment, or join the conversation on Twitter.
Next up, Picky vs. Snobby: Where Do You Draw the Line?