Author Notes: The inspiration for a Recipe Inside Out column, this was an impromptu dish I made one night to go with simple roast chicken legs and a tomato and cucumber salad. We'd been eating boatloads of corn on the cob from the greenmarket with butter, salt and pepper, so I thought it was time to shake things up a bit. - Merrill Stubbs
- 6 ears corn
- 4 slices bacon, diced
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- salt and pepper
- red chili flakes
- 8 basil leaves, chiffonaded
- Using a sharp knife, remove the corn kernels from the cobs and discard the cobs. You should have about 6 cups of corn kernels.
- Put the bacon in a large skillet with high sides over medium heat and cook, stirring occasionally, until the bacon is crispy. Add the olive oil and the onion and season generously with salt and pepper. Cook, stirring frequently, until the onion softens, about 3 minutes.
- Add the corn kernels to the skillet and raise the heat to medium-high. Stirring frequently, cook the corn until it is just tender, 2 to 3 minutes. Turn down the heat, add chili flakes to taste and the basil and stir through. Taste and add more salt and pepper if necessary. Serve immediately, before the corn overcooks and loses its crunch.
- This recipe is a Community Pick!