I looked at the reviews again and realized the folks who didn’t like the recipe didn’t care for the chicken part of the dish, but they all raved about the corn side dish that accompanied it.
So, I decided to try the side dish myself.
It was absolutely heavenly and just perfect for this time of year. Not only was this hash delicious, but it was also very pretty.
I topped my Roasted Corn Hash with catfish fillets that were marinated in lemon juice, drizzled lightly with butter, sprinkled with cayenne pepper and paprika and roasted at 450 degrees until done.
I’ll be making this again when the kids come home from their current summer diversions: One is at camp and the other is at the beach. And I’ll even be able to use real bacon … did I mention that non-meat eating daughter, Mary, is beginning to eat a bit of beef and pork?
Roasted Corn Hash
3 large ears yellow corn with husks
1/4 cup low-fat buttermilk
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1/8 teaspoon salt
3 center-cut bacon slices, chopped
3 thinly sliced green onions
2 bottled roasted red bell peppers, chopped (about 3 ounces)
1 tablespoon bottled roasted red bell pepper liquid
Preheat oven to 400 degrees. When hot, place corn directly on oven rack. Bake for 30 minutes. Cool slightly; remove husks and silks. Cut kernels from ears of corn, and place in a medium bowl; discard corn cobs.
Combine buttermilk, parsley, lemon juice and salt in a small bowl. Refrigerate.
Place bacon in a large nonstick skillet over medium heat and cook until crisp. Remove bacon from pan with a slotted spoon and when cool, crumble.
Combine corn and refrigerated buttermilk dressing. Add bacon, green onions, roasted red peppers and red pepper juice. Top with roasted or grilled chicken or fish of your choice, if desired.
Makes 4 generous servings.
Ginna Parsons is the Daily Journal’s food/home/garden editor.