I first made this recipe about 10 years ago when I was trying to make myself like Brussel Sprouts. All I knew is that I had to have bacon in the recipe somehow.
I found a few recipes online, and created a few of my own. This is a mixture of both. At the time, I didn’t see any Brussel Sprout/Corn mixtures and I thought that it would make a great combination. Well…it did.
3 tablespoons butter, divided
1/2 pound shallots, thinly sliced
1 tbsp white wine vinegar
1 teaspoon sugar
1 1/2 pounds brussels sprouts, trimmed
2 cups fresh/frozen corn
1 1/2 tablespoons extra-virgin olive oil
1/2 cup chicken broth
4 strips thick cut bacon, cooked & chopped into 1/4 inch pieces
Melt 1 tablespoon butter in a large skillet over medium heat. Add shallots; sprinkle with kosher salt and pepper. Sauté until translucent. Add vinegar and sugar and stir until caramelized. Remove and set aside.
Slice the sprouts into thin slices. In the same skillet, once wiped clean, heat the olive oil over medium-high heat. Add sprouts and corn and sprinkle with salt and pepper. Sauté until they start to brown. Add the chicken broth and 2 tablespoons butter. Sauté until most of broth evaporates and sprouts are tender but still bright green. Add shallots back into the skillet along with the chopped up bacon and mix together. Season with salt and pepper if needed.