Oh, my goodness. Run - don't walk - to your local farmstand and grab some sweet corn before it's too late. You must, must try this recipe. It's sweet and spicy and a little bit salty . . . has great depth of flavor from bacon. It's worth every second it takes you to cut corn off the cob (more on that in a second). I whipped this up in very little time and served it alongside simple seared chicken breasts. D. and I both went for seconds of this stuff - don't even trouble yourself making another side dish. A great green salad would be a great accompaniment, but really, you're just gonna want the corn.
Sauteed Corn with Bacon and Scallions (adapted from Everyday Food)
4 slices bacon (preferably thick-cut), cut into 1-inch pieces 4 c. fresh corn kernels Kosher salt and freshly ground black pepper Pinch of red-pepper flakes 2 to 3 scallions, sliced thinly
Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned. Add corn; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, about 5 minutes. Stir in scallions and serve.
Supposedly serves 4, but this served 2 chowhounds with a little leftover for the mama for lunch tomorrow.
Freakin' about getting corn off the cob? Don't. It's really pretty easy and once you do it, you'll never want to buy frozen when you can get fresh in season. Shuck the corn and get as much silk off as possible. Then cut the bottom end off the corn to make it flat. Get a large bowl and place the flat end in the bowl, take a paring knife and just slice downward . . . your kernels will go willy-nilly off the cob, but they'll land in the bowl, so you'll be A-OK. Voila! You can use it uncooked in salads, or saute it up.