Herbed Chicken & Spinach Soup
salads sides

Roasted Corn with Smoked Bacon and Caramelized Vidalia Onions

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.
  • 15m

    prep time

  • 40m

    Cook Time

  • 149

    Calories

  • 12

    Ingredients

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Ingredients

6

(1/2 cup)

Servings

Instructions

  • 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

Nutrition information (per Serving)

Reviews

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