Fresh corn-on-the-cob is one of my favourite things about this time of year. This recipe, from The Chew a few years ago, is so good I haven’t changed it one bit. I’ve had it 3 times in the past two weeks. First, on top of nachos with melted cheese, next paired with seared scallops, and finally I made the leftovers into a pasta and added some grated fresh parmesan cheese.
- 1/2 pound bacon (diced)- I’m thinking this would be good with turkey bacon as well, let me know if you try it!
- 4 ears fresh corn (cut off the cob)
- 1 pint cherry tomatoes (halved)
- 1/2 bunch cilantro, chopped
- zest of 1 lime
- salt and freshly ground pepper
- Heat a large pan over medium high heat. When the pan is hot, add the bacon and cook until crisp (5-8 minutes).
- Add the corn with a pinch of salt and cook, stirring occasionally until the corn softens and starts to get some color (about 5 minutes).
- Remove the pan from the heat and stir in the tomatoes, seasoning the mixture with salt and freshly ground black pepper. Fold in the lime zest and add torn cilantro leaves.