This corn salad is a perfect side dish at a summer barbecue. The recipe comes from marthastewart.com.
Chop 1/2 pound bacon and cook in a saute pan until crisp. Remove and drain on paper towels. Saute chopped whites of one bunch scallions in bacon fat, until tender. Add kernels of 4 to 5 ears of fresh corn, and saute until cooked through but still crisp, 3 to 5 minutes. Season generously with salt and pepper. Remove from heat. Add chopped scallion greens, and toss.
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