Corn with Bacon Vinaigrette
by Marc Matsumoto on Sep 22, 2014
For a simple dish, caramelize shallots in bacon and add corn to add extra sweetness. (Recipe Courtesy of Marc Matsumoto of the Fresh Tastes blog)
- Servings
- 2 servings
- Course
- Side Dish
Ingredients
- 2 ears of corn
- 2.7 ounces (75 grams) bacon (2 thick-cut slices), chopped into corn-size pieces
- 1.8 ounces (50 grams) shallot (1 large shallot), minced
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- .53 ounces (15 grams) basil, julienned
- 2 teaspoons apple cider vinegar
Instructions
-
Shuck the corn, remove any silk clinging to the cob and then cut the kernels off the cob with a sharp knife.
-
Break up the kernels with your fingers so there are are no large chunks remaining.
-
Saute the shallots and bacon over medium high heat until the shallots are browned and some fat has rendered out of the bacon.
-
Add the corn and saute until the corn is cooked through (it will go from opaque to slightly translucent).
-
Add the nutmeg salt, and basil and toss to distribute evenly.
-
Add the apple cider vinegar and toss to coat. Serve warm.