Corn, Dressed Up and Ready to Go

We are on vacation at the beach- but even better than just the beach, it is the beach with locally grown produce. Farm stands dot the roadways and offer a bevy of beautiful produce: melons, peaches, lettuce, tomatoes, radishes, zucchini galore and most of all corn! Fresh local corn! Oh, how delicious and lovely it all is!

So, it goes without saying that all this local produce has had me in a veggie frenzy. Of course we have had lots of fabulous salads- salads the way they are meant to be…where the lettuce has flavor, the arugula has bite and the veggies sing. But, my favorite creation of the week has got to be the side dish I made with corn.

I love good corn and, fresh from the farm stand, there is nothing better. It is sweet and crunchy and needs very little of anything to make it wonderful. So, as I went to make dinner one night last week, I started thinking about all the amazing bounty before me in my fridge and an idea started to form- corn off the cob, sautéed with all the goodies from the farm stand. If corn is this good on it’s own, with all these superstars, it has to be awesome! And, just to seal the deal, I added Applewood Smoked Bacon….can you say heaven? Ooh…it was fab!

Caroline’s Corn and Bacon
Serves 6-8
6 sliced of Applewood Smoked Bacon, chopped
8 ears of corn, cut off the cob
1/3 c roughly chopped red onion
1 c cherry tomatoes, halved
1/3 c roughly chopped basil
3 T unsalted butter
salt and pepper

In a large sauté pan, cook the bacon until crisp and remove from the pan. In the left over grease, sauté the red onion until soft. Add the cherry tomatoes and sauté for a minute more. Add the corn and cook for two to three minutes, stirring often. Add the butter and the basil and stir to combine. Salt and pepper to taste.

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