At Tampa Homes Go Toni we’re not all real estate talk! It’s Friday and the weekend is almost here so let’s leave behind the Farmer’s Markets are in full swing and it’s so much fun to pick up fresh produce. However, using up that produce before it languishes away in the bottom of the refrigerator can be a problem. Knowing I had just two ears of shucked corn to use, I found this recipe on FoodNetwork. I’ve been hooked on chef Anne Burrell‘s recipes ever since I started watching her new show “Chef Wanted.” (Yeah, I’m a food geek and so is my hubby!). This appetizer is easy and delicious and even I had to make a substitution or two (a long green mild chili is all I had and red onion instead of scallions) it was fabulous. Let me know what you think!
Recipe courtesy Anne Burrell for Food Network Magazine
- Prep Time: 30 min
- Cook Time: 18 min
- Level: Easy
- Serves:6 servings
- 2 ears corn, shucked
- Extra-virgin olive oil, for brushing and drizzling
- Kosher salt
- 4 strips bacon, julienned
- 2 Fresno chile peppers, cut into thin rounds
- 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 saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute 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. Call yourself a superstar!
Photograph by John Kernick