BLT Corn Recipe
Photo: Lynn Andriani
Serves 4 (as a side dish)
5 slices of bacon
1 leek, sliced into half moons
3 ears of corn, kernels removed
1/2 pint of cherry or grape tomatoes, halved or quartered if large
1 Tbsp. of mayonnaise
A few leaves of fresh basil, julienned
Salt and pepper, to taste
Directions
In a heavy-bottomed skillet, cook bacon over medium heat until crisp on both sides. Transfer to a paper-towel-lined plate to cool. Pour off all but 1 Tbsp. of fat and add the leeks to the skillet. Cook, stirring occasionally, until they are translucent, about 5 minutes. Add the corn kernels and cook until they are just tender, about 3 minutes. Turn off the heat and stir in the tomatoes.
Crumble or dice the bacon and add it to the pan, stirring gently to mix everything together. Stir in the mayonnaise and season with salt and pepper; garnish with the basil.
Ingredients
Directions
In a heavy-bottomed skillet, cook bacon over medium heat until crisp on both sides. Transfer to a paper-towel-lined plate to cool. Pour off all but 1 Tbsp. of fat and add the leeks to the skillet. Cook, stirring occasionally, until they are translucent, about 5 minutes. Add the corn kernels and cook until they are just tender, about 3 minutes. Turn off the heat and stir in the tomatoes.
Crumble or dice the bacon and add it to the pan, stirring gently to mix everything together. Stir in the mayonnaise and season with salt and pepper; garnish with the basil.
NEXT STORY
