Hi, kids! I promise I’m alive, though barely after all the alcohol I consumed this weekend. Oy. Between Parker’s birthday party last weekend (cake post coming soon!), and the holiday this past one, I’ve been one busy chickie. My grandma took Parker alllll last week, so I figured hey, I’m not responsible for anyone else’s actions this week, why should I be responsible for my own? Tommy had friends in town, so we decided to take them on a five night tour of the shitshow that is Scottsdale nightlife. Click Here For Unlimited Easy Dessert Videos Also, Arizona is sometimes pretty, and we took them to the lake and ate yummy things like Blue Moons, sandwiches, and cornbread salad. See?
But really, what’s the whole point of this post? Well, bacon corn. So if you’ve warned out into the grocery store within the last couple of weeks, they are chucking free ears of corn at you as you pull into the parking lot. Okay, not really, but they are practically giving it away. 10 ears for two bucks? Really? I’m telling you, you can’t not make this. It is so, so, so good. Sweet summer corn enhanced with maple syrup, grilled, and tossed with bacon fat-ified onion and bacon crumbles? Not to mention the finish of sage, hinting ever so slightly at the looming autumnal equinox. (Okay, so it may officially be fall at the end of the month, but round here, it’s still in the triple digits. I wish you all weather that cooperates with your seasonal eating.)
I made this for the third time in two weeks for a last minute barbecue yesterday, yet it’s the only time I’ve stopped to take pictures. All was going fine and dandy, until I realized I had given the last of the bacon to the bottomless pit that is my son Saturday morning. I ended up doing the last steps at Tom’s hours later, and didn’t take any pictures. So while I may not have a crappy picture to illustrate the end product, I decided to go ahead and post this anyway. I didn’t want any of you out there to continue on without this in your late summer repertoire, that’s how good it is.
A bit of warning: Do not leave the cooked bacon unattended. Certain chemically altered house guests (ahem, Butter) will wander through the kitchen and EAT HALF OF IT. I’m just sayin’ people, watch your pork–it’s popular.
The only bad part about this? There’s never any left, which means I’m stuck eating leftover potato salad and chocolate pudding pie for tonight’s dinner. Darn. (Side note: You see that cob with the top lopped off up there? Parker was begging me for some, so I gave him a little bit for himself. Parker really likes corn on the cob. You can visit my Facebook page to see an adorable/hilarious video of him chowing down on one for the very first time. You also get to hear me say “Mmm-mmm!” like some cracked out pregnant ostrich. Yeah, I don’t know. But while you’re over there, fan me! Tell all your friends!)
Roasted Bacon Corn Relish adapted from The Thrill of the Grill three ears of corn, shucked 4 tablespoons maple syrup (Grade B has a stronger flavor, and is also cheaper.)z 3 slices good bacon 1 large onion, diced heaping teaspoon chopped fresh sage Bring a large pot of water up to a boil. Add a good amount of salt and the corn. Cook for about four minutes. Drain and cool to room temperature. Meanwhile, turn your grill on and let heat up on medium. When you’re ready, toss the corn on and cook for 2-3 minutes, rotating with tongs as you go. Brush on the syrup and grill for another 2-3 minutes, turning often so things don’t burn. If your grill is an inferno like mine, I find it easier to put the corn back on your plate, smear it with the syrup, then return it to the grill all at once. This way you’re not multitasking. If I tried to do that, I’d just end up with burnt corn. Once the syrup has caramelized all over, take it off the heat and head back inside to the AC. While it cools, cook your bacon over medium low heat to render the fat out and crisp up your strips. When done, remove it to a paper towel covered plate, and pour out all but about a tablespoon of the fat. Add the onion, salt and pepper, and sweat until translucent, about ten minutes. Once your corn has cooled enough to touch it, cut the kernels off the cob. (I use the bundt pan method.) Add it to the onions, and heat until warmed through. Crumble in your bacon, and taste for seasoning. (Bacon is salty, so make sure you taste it first!) Stir in the sage, and try your hardest to share.