I hoped to post this manly-man recipe in time for Father’s day, but as per the usual, time got away from me. I can’t get enough of the fresh, super sweet corn that’s in season right now. Mike and I love wrapping corn in tin foil with a few pads of butter, a drizzle of olive oil, plenty of salt, and throwing it on the grill. It really doesn’t even have to cook, just heat through, and it is oh-so good. BUT, sometimes we do like to mix it up.
Enter: Sauteed sweet corn with bacon. Crispy, salty goodness, combined with buttery, sweet corn. What a dream team, and only two ingredients!
Ingredients:
* 4 ears sweet corn, kernals cut off
* 2 pieces center cut bacon
Heat a saute pan to medium high heat and add the bacon. Cook until crisp, remove, and set aside. Reduce the heat to medium low (if the pan is scorching hot, remove it from the burner for a few minutes and let it cool so the corn doesn't burn). Using a paper towel, carefully drain off all but about a tablespoon of bacon fat. Add the corn and sautee for 3-5 minutes, or until soft. If the corn looks dry, swirl in a tablespoon of butter. When the corn is done, crumble the bacon back into the saute pan. Enjoy!
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