Roasted Corn and Tomato Sauté
Crisp sweet summer corn and red, ripe cherry tomatoes might seem an unlikely pair, but not so. Sautéed in the rich renderings of bacon plus a touch of butter with slivers of shallots – this is simple country food at its finest.
Equipment
- Medium sauté pan
Ingredients
- 2 slices of bacon
- 2 tablespoons butter
- ¼ cup thinly sliced shallots or sweet onion
- 2 cups cherry tomatoes, about 30
- 2-½ cups roasted corn, about 3 ears of corn*
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Fry the bacon until crisp in a medium sauté pan over medium heat. Transfer the bacon to a plate lined with a paper towel to cool.
- Melt the butter into the bacon renderings over medium heat. Add the shallots and cook until tender and translucent, about 5 minutes
- Toss in the cherry tomatoes, stirring to coat in the butter and bacon renderings. Cover the pan, reduce the heat to medium-low and cook for about 20 minutes, stirring occasionally.
- Stir the corn into the tomatoes and shallots along with the kosher salt and black pepper. Raise the heat to medium and cook for an additional 10 minutes.
- Crumble the bacon and sprinkle over the corn and tomatoes.
- *For the roasted corn, rinse the husk of the corn leaving it intact and trim the silk off the ends.
- Place the corn in the husk directly on the rack in a 350-degree oven. Roast for 30 minutes.
- When the corn is cool enough to handle, remove the husk and the silk from the kernels.
- Cut the kernels from the corn – you should have about 2-½ cups.