Description
A delightful summer dish that combines fresh corn and juicy tomatoes tossed with crispy bacon.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 cup cherry tomatoes, halved or whole
- 4 slices bacon, chopped
- 2 tablespoons unsalted butter
- 2 green onions, sliced
- Salt and freshly ground black pepper to taste
Instructions
- In a large skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels. Reserve about 1 tablespoon of the bacon grease in the skillet.
- Add butter to the skillet with reserved bacon grease. Once melted, stir in the corn and cook for 4–5 minutes until tender and slightly golden.
- Add the cherry tomatoes and sauté for another 3–4 minutes until tomatoes are just beginning to soften and blister.
- Season with salt and pepper to taste.
- Stir in the cooked bacon and half of the sliced green onions.
- Transfer to a serving dish and garnish with the remaining green onions. Serve warm.
Notes
Use fresh corn when in season for the best flavor. Adjust the amount of bacon according to preference. For a vegetarian option, skip the bacon and use olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: corn, tomatoes, bacon, summer dish, easy recipe