Creole Corn and Tomatoes
Beans, Green, and Sweet Georgia Peaches
Creole Corn and Tomatoes
Beans, Green, and Sweet Georgia Peaches
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1 medium yellow onion, peeled and chopped 2 tablespoons rendered bacon fat 4 large ripe tomatoes, scalded, peeled, seeded, and chopped 1 tablespoon chopped parsley 1 tablespoon fresh thyme or 1 teaspoon dried thyme 1 bay leaf 3 to 6 ears fresh corn (2 cups when cut from the cob) salt ground cayenne black pepper in a peppermill Directions: Put the onion and bacon fat in a deep cast iron skillet or stewing pan that will hold all the ingredients and turn on the heat to medium. Sauté, tossing frequently, until translucent but not colored, about 5 minutes. Add the tomatoes, parsley, thyme, and bay leaf, and bring to a simmer. Cook, uncovered, for 10 minutes. Meanwhile, cut the kernels from the corn as close to the cob as possible until you have 2 cups. Stir the corn into the tomatoes, add a healthy pinch of salt, a small one of cayenne, and a few grindings of black pepper. Let it come back to a simmer, cover, and reduce the heat to medium low. Cook, stirring occasionally, until the corn is tender, about 20 minutes. Uncover the pan, raise the heat to medium, and cook until thick, about 5 minutes more. Turn off the heat. Remove and discard the bay leaf, taste and correct the seasonings, and serve hot. Serves 4. |