Bruce and Eric Bromberg
The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chefs Bruce and Eric Bromberg of the popular Blue Ribbon restaurants share their recipe for recipe for griddled corn and bacon. With the sweetness of the corn and the delicious savory taste of bacon in each bite, this dish is sure to be a crowd pleasure.
To celebrate Super Bowl 50, we’ve partnered with Taste of the NFL and their chef partners all season long. Now in its 25th year, the official NFL charity, Taste of the NFL helps to raise awareness and funds via the season-long Kick Hunger Challenge. To date Taste of the NFL has raised and donated in excess of $24 million to food banks and nonprofit organizations in the 32 NFL cities, resulting in more than 192 million meals for Americans in need. 100% of the proceeds generated goes directly back to local communities. Get in the game. Help Kick Hunger. For more information or to donate to your favorite team/city visit: www.kickhungerchallenge.com
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Boil corn until fully cooked. Shock 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 2 tablespoons rendered bacon fat to cook the corn. Add the corn to the bacon fat and sauté over medium heat until heated through, about 1 minute.
Toss with bacon and serve warm.