When you douse vegetables with hot sauce made for Buffalo chicken, you experience a Pavlovian pleasure that feels like wings at a bar. Here, the tangy, spicy sauce brings out the sweetness in corn that’s been seared in savory bacon fat. Splash extra sauce on the fried eggs to swirl into the runny yolks with each bite. If you don’t eat meat, check out the vegetarian and vegan options below.
From the story: What’s Buffalo corn? Think wings, but better
Put the bacon in a large well-seasoned cast iron or other heavy skillet. Turn the heat to medium and cook, turning to evenly brown, until crisp, 7 to 9 minutes. Transfer to paper towels to drain; keep the rendered fat in the pan.
Add the scallions to the hot fat and cook, stirring, until bright green and tender, 2 to 3 minutes. Add the corn, season lightly with salt and pepper and stir to evenly coat. Add ¼ cup water and continue cooking, stirring occasionally, until the water evaporates and the kernels are just tender, 3 to 4 minutes.
While the corn is cooking, coat a large nonstick skillet with oil and heat over medium-high heat. When the oil shimmers, crack the eggs into the skillet. Fry until the whites are set but the yolks remain runny, 3 to 4 minutes.
Fold the hot sauce into the corn mixture. Taste and add more if you’d like. Divide among serving plates and top with the fried eggs. Season the eggs with salt, pepper and hot sauce and garnish with scallions.
Vegan Smoky Buffalo Corn: Omit the bacon and eggs. Instead, heat two tablespoons olive oil in the skillet over medium-high heat before adding the scallions. Add one-half teaspoon smoked paprika along with the corn and proceed as above. Top with sliced fresh chiles if you’d like.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.