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.
6 – 8 servings8 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.