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Tailgate Gourmet: Chefs Bruce and Eric Bromberg’s Griddled Corn & Bacon

Tailgate Gourmet: Chefs Bruce and Eric Bromberg’s Griddled Corn & Bacon: Steve Hill

Steve Hill

To celebrate Super Bowl 50, the Taste of the NFL has partnered with chefs across the country to cook great food for an even better cause: helping food banks throughout America. Luckily for you, they’ve shared some of their best recipes with us, which we’ll post all season long.

For more information — or to donate to your favorite team and city — visit KickHungerChallenge.com, where 100 percent of the proceeds generated from the Kick Hunger Challenge go directly back to local communities in the 32 NFL cities. For tickets to Taste of the NFL’s 25th annual Party with a Purpose on Super Bowl Eve, click here.

This week’s recipe is from Bruce and Eric Bromberg, executive chefs at Blue Ribbon restaurants.


Griddled Corn & Bacon

Serves 4 to 6

8 Cobs of corn
1 pound of bacon, cut into lardons

Boil corn until fully cooked, and then shock the corn in cold water. Using a knife, remove the kernels from the corn. In a large cast iron skillet over medium heat, griddle your bacon until desired crispness. Using a slotted spoon, remove bacon and rest on plate with paper towel to absorb excess fat. Pour off the excess fat in the pan, reserving two tablespoons rendered bacon fat to cook the corn. Add the corn to the bacon fat and sauté over medium heat until heated through, about one minute. Toss with bacon and serve warm.


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