Sunday, September 13, 2015

Sweet Corn and Bacon Salad

Photo courtesy of Marybeth Feutz

    A few weeks back, I had the opportunity to visit a local farm family, the home of Marybeth and John Feutz. A group of bloggers were invited to learn about sweet corn. Although I am a Hoosier and have almost always lived in the "Corn Belt," I am by no means a farmer. So for me this was a time to actually see things I've always heard about. There was talk of types and uses of corn, growing practices and farm equipment. 
    A lunch was provided that featured Midwestern favorites - bacon, corn and tomatoes. You just can't go wrong with those ingredients, especially when they're all local and fresh.
Photo courtesy of the Cooking Corner.

    Our hostess, Marybeth, shared one of her recipes that uses both corn and bacon for great flavor.

Sweet Corn and Bacon Salad
recipe and photo courtesy of Marybeth Feutz

6 slices bacon, diced

1/2 onion, chopped

16 ounce package frozen corn; or 2 cans of corn, drained; or 4 cups of freshly cut kernels
 salt and pepper to taste

dried thyme leaves to taste

4-5 green onions, sliced

In a large skillet, saute bacon and onion over medium-low heat until bacon starts to get crisp (about 10 minutes). Remove bacon and onion and set aside. Discard most of bacon drippings; leave about 1 Tablespoon (enough to coat the bottom of the pan).

Add corn and seasonings to drippings in skillet. Increase heat to medium-high. Cook, stirring occasionally, until corn is heated through and any moisture is cooked out.

Return bacon and onion to the skillet, add green onions. Mix well.

Garnish with extra green onions.
Serves 4-6.
Adapted from by Gooseberry Patch.


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