I know, I know, summer is over. And while my wife is stamping her foot that I’m posting this now, I had to share it with you. When she put this on the table, I rolled my eyes. Here’s a secret: I hate tomatoes. But darn that woman, she cooks with them anyway. The rule in our kitchen is bacon cancels out tomatoes. So when she told me she put bacon in this, well, I had to have some. And was I glad I did. The corn is sweet, the tomatoes are alright, and the bacon is tasty. Put it all together and it was amazing. There was none of this left.
Great for a barbecue, but awesome at any meal. We like this better served warm, but try it out and see what you like.
Summer Corn with Bacon
|Prep time||10 minutes|
|Cook time||10 minutes|
|Total time||20 minutes|
|Meal type||Side Dish|
|Occasion||Barbecue, Casual Party|
- 3 cups corn kernels (5-6 ears of corn, or use frozen)
- 4-5 pieces bacon
- 1 cup cherry tomatoes (halved)
- 8-10 leaves fresh basil
- 8-10 leaves salt & freshly ground pepper
|Cook bacon slices until crispy, reserving bacon grease in large saute pan.|
|Saute corn in the bacon grease, cooking until tender and warmed through (approx. 5 minutes)|
|Remove from heat and stir in tomatoes, bacon (chopped or torn into bite-sized pieces) salt and pepper to taste.|
|Chiffonade the basil (stack and roll the leaves, then thinly slice on a diagonal into ribbons) and stir into corn.|
Inspired by this recipe.