This is prime corn season, people. In Minnesota, farmers are harvesting sweet corn for about a month, starting in the beginning of August and many of us eat it daily during the season. It’s sweet, crunchy and absolutely delicious.

This week on Minnesota Live, I shared one of my favorite ways to cut corn OFF the cob and make it into a delicious dish that can be eaten warm, room temperature or cold. It’s delicious on it’s own or alongside grilled meat or fish and can be tossed with a short pasta with some grilled or sauteed shrimp. Feel free to add other ingredients you love – I’ll often toss in some shelled edamame, green beans or chopped jalepeno. Everyone who tried it today said it tastes like summer and I couldn’t agree more.

Sweet Corn with Bacon & Tomato

Gather:

1/2 pound bacon, chopped

3 ears of corn, cut off the cob

1/3 cup chopped red onion

1 cup tomatoes, halved if cherry sized or chopped if larger

1/4 cup heavy cream

1/3 cup fresh basil, cut into a chiffonade

salt and pepper to taste 

Cook:

Heat a large skillet over medium heat. Add the bacon and cook until crisp. Pour all but about 1 tbsp of bacon fat out of the pan (save the fat for another dish!) and turn the heat down to medium low. Add the corn, red onion and tomatoes and stir to combine. Cook for about 3 minutes. Add the heavy cream and let it reduce for about 4 minutes. Season with salt and pepper. Pour into a serving dish and shower with the basil. Enjoy!