'Tis the season for corn. My niece Cara came up with this great corn dish. You can serve it with all kinds of other foods - this time I served the corn as a bed for chipotle chicken that was left over from another night.
All the veg was acquired at the Farmer's Market across the street from where I live in Sacramento. Super fresh white and yellow corn is the base.
5 ears corn
1 cup grape tomatoes
4 green onions
4 slices bacon
butter & pepper
Cook the bacon and remove from the pan. Put the corn in the pan with a tablespoon of butter and cook for about 15 minutes. Add green onion and tomatoes. Chop the bacon and return to pan with veg. Saute for another 5 to 10 minutes. Pepper to taste. Soooooo good.
