- Cook Time
- Prep Time
- 4 ears corn, kernels scraped off
- 3 tablespoons butter
- Salt and pepper
- 1/3 pound bacon, coarsely chopped
- 1 pound chicken livers, trimmed
- 3 tablespoons chopped red onion
- 1/4 cup dry white wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon drained capers
- 2 tablespoons chopped flat-leaf parsley
Using a food processor, puree the corn kernels.
In a medium nonstick skillet, melt the butter over medium heat and cook until lightly browned, about 5 minutes. Add the corn puree and simmer, stirring often, until thickened, about 5 minutes; season with salt and pepper.
In a large nonstick skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to a plate, reserving the bacon fat in the pan. Increase the heat to medium-high and, working in 2 batches, add the chicken livers and cook until browned but still pink in the center, 1 1/2 minutes per side; transfer to a plate. Add the onion to the skillet and cook for 2 minutes. Stir in the wine, vinegar and capers, scraping up any browned bits. Bring to a boil and cook until thickened slightly, 1 minute; stir in the parsley. Stir in the livers. Serve on the corn puree and top with the bacon.