Farmers' Guest House blog
August 31st, 2013

National Bacon Day!

In honor of National Bacon Day, I submit to you a recipe that I shamelessly stole from a friend’s blog and then adjusted to my taste.

Summer sweet corn recipe

Ba-corn Salad

6 – 8 servings

8 ears of corn
1/2 lb bacon
3 T butter 
1/4 c fresh, chopped basil
1/4 tsp fresh cracked pepper or to taste
2 – 3 plum tomatoes chopped

Place the bacon in a single layer on a jelly roll pan (a flat pan with 1″ sides) and bake in the oven at 375 for about 20 minutes or until crisp.  Drain off fat, reserving 3 tablespoons and the tasty bits from the pan.  Coarsely chop the bacon and set aside.

In a large pot of boiling water, cook sweet corn on the cob for 3 minutes.  Remove from pot and set in a colander to cool.  As soon as you can handle the corn, remove the corn from the cobs.

In a large frying pan on the stove heat the 3 tablespoons of reserved bacon fat & bits along with the butter. Add corn kernels and sauté for a couple of minutes.  Add the reserved bacon and pepper, stirring just until the bacon is warmed.  Remove from heat.

Toss in a bowl with the basil and tomatoes. You’ll never want to eat sweet corn any other way.

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