According to the New Jersey Department of Agriculture, this year’s corn crop will remain available through Sept. 25. That leaves only four days to enjoy this summer treat.
This recipe below yields the best results when done in a cast-iron skillet, which every well-stocked kitchen should have.
Despite the aggressive treatment, the delectable sweetness of the corn shines through.
- 1/4 lb slab bacon
- 1 medium red pepper, diced
- 4 scallions, sliced into crosswise into 1/4-inch-wide segments
- 2 cups fresh sweet corn, cut from cob
- tsp sugar
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper
- Trim any rind off the bacon. Slice the bacon into 1/4-inch-wide strips. Then cut each strip crosswise into 1/4-inch-wide segments (lardons).
- Heat your skillet over medium high heat. Add bacon and cook, stirring, until bacon is browned and crisp.
- Transfer bacon to paper towel-lined plate. Pour off all but two tablespoons of the bacon fat.
- Add the red pepper, and cook until soft but not browned.
- Add corn, and turn heat to high.
- Add sugar, cumin, and chili powder. Shake pan to distribute.
- Cook, stirring periodically, for at least 10 minutes, or until the corn has become slightly charred and is leathery to the touch.
Yield: 4 servings