This bright green and yellow side dish is brimming with crisp, fresh flavors, accented by smoky bacon and a garnish of fresh chives. It’s terrific served with grilled or roasted entrees and makes a beautiful bed for grilled seafood or chicken.
Servings: 4 to 6
INGREDIENTS:
- 6 thick-cut bacon strips, cut crosswise into pieces 1/2 inch wide
- 1 cup finely chopped sweet onion, such as Vidalia
- 6 cups fresh corn kernels, cut from the cob (about 8 large or 10 medium ears of corn)
- 3 cups sugar snap peas, trimmed and tough strings removed
- 1/2 cup chicken stock or store-bought chicken broth
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh chives, for garnish
INSTRUCTIONS:
- Cook the bacon in the pressure cooker over medium-high heat until crisp. Remove the bacon, drain on paper towels, and set aside. Remove all but 2 tablespoons of the fat from the pan.
- Add the finely chopped sweet onion to the pan and cook for 2 minutes, or until it begins to soften.
- Add the fresh corn kernels, sugar snap peas, chicken stock, sugar, salt, and pepper. Toss to combine everything.
- Lock the lid in place and cook at high pressure for 2 minutes.
- Quick release the pressure and carefully remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir the bacon into the vegetables.
- Using a slotted spoon, transfer the sautéed vegetables and bacon to a serving bowl.
- Garnish with the finely chopped fresh chives before serving.
