It’s the perfect combination of smoky, sweet, spicy, and bright what more could you ask for, except maybe more!
- Yield: 4 to 6 Servings
- Total Time: 30 Minutes
- 2 ears of corn, shucked
- Extra virgin olive oil
- Kosher salt
- 4 strips of bacon, julienned
- 2 Fresno chilies, cut into thin rounds, seeding optional
- 3 to 4 tablespoons red wine vinegar
- 4 scallions, white and green parts, sliced thinly on the bias
- 1 baguette, cut into ½-inch slices on the bias
- 1 clove garlic
How to Make It
- Preheat a grill.
- Lightly brush the corn with olive oil and sprinkle with salt. Put the corn on the grill and cook, turning every 2 or 3 minutes, until the kernels are charred and soft. Remove and let cool. Once you can handle it, stand the corn upright in a wide bowl and carefully run a knife down each ear lengthwise to cut the kernels off the cob; reserve.
- Coat a sauté pan with olive oil, add the bacon, and bring to medium heat. When the bacon is brown and crispy, 8 to 10 minutes, add the chili peppers and sauté for 2 to 3 minutes more. Add the corn and toss to combine. Season with salt, stir in the vinegar, and taste—it should be really good by now. Toss in the scallions, remove from heat, and reserve.
- Toast the baguette slices on the grill; when lightly charred on both sides, 3 to 4 minutes total, remove them and rub each slice with the whole garlic clove. Drizzle with olive oil and top with the corn-bacon mixture.