Bacon makes everything taste better and this combo is no exception. This is perfect as an appetizer served on top of grilled bread, or forget the bread and enjoy as a side dish. Check out Chef Anne Burrell’s recipe and how-to video after the jump.
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Prep Time: 30 min
Cook Time: 18 min
Serves: 6 servings
• 2 ears corn, shucked
• Extra-virgin olive oil, for brushing and drizzling
• Kosher salt
• 4 strips bacon, julienned
• 1 cup cherry tomatoes, cut in half
• 2 Fresno chili peppers, cut into thin rounds (if unavailable, substitute with jalapeño peppers)
• 3 to 4 tablespoons red wine vinegar
• 4 scallions, thinly sliced on the bias
• 6 thick slices baguette
• 2 cloves garlic
Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.
Drizzle a sauté pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add cherry tomatoes, sprinkle with salt, add the chiles, and sauté for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.
Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture.