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For a side dish with real Southern charm, enjoy this recipe created by Chef Bob Waggoner, executive chef at The Charleston Grill in Charleston, South Carolina.
6 medium 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™ Marjoram
1/4 teaspoon McCormick Gourmet™ Rosemary
1/4 teaspoon McCormick Gourmet™ Tarragon
1/4 teaspoon McCormick Gourmet™ Thyme
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon finely chopped fresh chives
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.
Heat oil in large skillet on medium heat. Add onion; cook and stir 5 minutes or until browned. Reduce heat to low; cook until very tender and excess liquid is evaporated. Remove from skillet.
Cook bacon in same skillet until crisp. Drain fat. Add onions and corn to skillet; cook and stir until heated through. Crush herbs, pepper and salt in small bowl or with mortar and pestle. Add herb mixture to skillet with butter and chives; mix well.
(Amount per serving)