Corn, Bacon and Tomatoes
This differs from the previous recipe in that the ratio is more even between the corn and tomatoes, whereas the other is more corn dominant and adds peppers and squash. Here, you’ll cook the tomatoes down to almost a sauce-like consistency and then toss it with the corn and the bacon. It's a dish that can be cook year-round but really excels during the summer. If tomatoes are not in season (mid summer to the beginning of fall), then you can use a good canned tomato. Eating vegetables during their seasons really gives you the best flavors, so try to do that whenever possible.
Ingredients
1lbs early girl tomatoes or heirlooms
1/3 of a small lime’s juice (or to taste)
3 ears sweet yellow corn (preferably in the husk)
4 slices applewood bacon
1tbsp champagne vinegar
2.5 tbsp unsalted butter
3oz chicken stock
1/2 yellow onion
4 medium or 2 large shallots
kosher salt to taste
chives
Prep
rough chop onions
rough chop shallots
rough chop tomatoes
prepare a towel lined plate to drain bacon on
take your butter out of the fridge so it begins to soften
if desired, and if your chicken stock is frozen into cubes, you can heat them in a small pan to melt. Otherwise you can throw them directly into the tomatoes below.
Cooking Directions
Bacon
Heat a fry pan over medium heat, add the sliced bacon and sauté until it begins to crisp but not darken. 5-7 minutes.
Once cooked, remove the bacon and drain on a paper towel lined dish
Tomatoes
In a medium fry pan, add 2tbsp cooking oil and heat over medium heat until it shimmers
Add the onions and shallots
Add a pinch of salt to help sweat the onions
Sauté until translucent (3-5 mins)
Add the chopped tomatoes and 2 pinches of salt (1tbsp), toss to combine
Cook over medium high heat for 7-10 minutes, stirring often until tomatoes have completely broken down.
Next, add the 3oz chicken stock. If you have frozen your stock into ice cubes, you can add them directly to the tomatoes and stir every now and then until melted
Reduce down by 2/3 or until it starts to reach a thicker sauce-like consistency. Ideally you should have a little more sauce than corn.
Kill the heat, add 1 tbsp champagne vinegar and 1tbsp salt (or to taste).
Set aside
Corn
In a pan large enough to fit the corn in a single layer, melt the butter over medium heat. Shortly after it finishes bubbling, it will become fragrant and just barely begin to brown. Add the corn at this point.
Sauté over medium heat tossing regularly (every 1-2 minutes) until corn is tender. 7-10 minutes.
Once the corn is tender, you can combine it with the bacon and the tomatoes.
Toss to combine.
Taste it.
Add the vinegar, toss to combine and then taste it
Squeeze the fresh lime juice over top, then toss to combine.
Taste and adjust any seasonings or vinegar. Remember vinegar seasons, so if you’re trying to cut down on the sodium, vinegar is a good substitute in this case. Just don’t put too much or it’ll stop tasting like balanced seasoning and start tasting like too much vinegar.
Alternates
unhealthy version:
cook the bacon first in the pan you’re going to cook the corn in. Make sure it doesn’t burn or smoke while cooking.
Remove the bacon with a slotted spoon and transfer towel lined plate
add 2tbsp butter to the bacon fat
once the bubbles stop, add the corn and cook as stated above
you’ll most likely need much less salt since the bacon fat will add a lot of salt to the dish
healthier:
omit the butter and use half the amount of oil in a non-stick pan. omit the bacon or sub with turkey bacon or veggie / vegan options.