Well helllllloooo there.
Long time, no cook.
Seriously, you guys…I’m just going to keep it real here and tell you that in the last month I haven’t wanted to cook, or take pictures, or do a brain-dump onto the computer screen. I’ve stowed away my phone and computer, hopped off social media, and most certainly haven’t kept a precise record of what I’ve bought and spent and consumed. It was kind of European – like when they take the whole month of August off. In a word, FREEDOM.
Nope. I haven’t done any of these things. Instead, here’s what I have done:
- I converted my home into a mini bed and breakfast, thanks to this site.
- I sent my daughter to kindergarten. Just wow. It felt like one of those moments you watch in the movies. Complete with tears. I’ll let you guess whether it was Andrew or I doing the shedding.
- We have become thoroughly addicted to Arrested Development. I know I’m a decade late to the party. It’s so good.
- The Mamas and I finished this book. And now I plan to cook my way through each and every mouthwatering recipe.
So now I find myself hopeful for greater balance in my day to day activities – to keep this blog a fun hobby rather than a job, to keep my phone tucked away in my purse instead of in my back pocket throughout the day, to continue sharing my authentic love for food and living simply without concern for embellishment or traffic.
Now onto this late harvest recipe – caramelized corn, bacon and perfectly ripe tomatoes in a simple, warm and outrageously delicious salad. This recipe serves 2, but I ate the entire dish myself 
I would.
Enjoy and great to see you again!
Ingredients
- 3 strips of bacon (I use turkey)
- 3 ears of fresh corn
- 1/4 cup of finely chopped red onion
- pinch of sugar
- 2 ripe tomatoes
- several fresh basil leaves, shredded
- Salt and freshly ground pepper
Instructions
- Cut the bacon into 2 inch pieces and fry in a large skillet over medium-low heat. As the bacon cooks, cut the kernels off the corn and chop the onion.
- When the bacon has crisped, remove from the pan and drain on paper towels. Leave the fat in the pan and the heat turned down medium-low. Add the onion and sauté for about one minute, then add the corn. Sprinkle on the sugar and stir gently.
- Stir and scrape the bottom of the pan, until the corn starts to turn golden brown and smells caramelized. Remove the pan from the heat and stir in the basil. Let cool slightly.
- Meanwhile, chop the tomatoes into large chunks and place in a serving bowl. When the corn has cooled, add to the tomatoes and the reserved bacon and toss gently. Taste for salt and pepper and serve.
Notes
167 calories per serving, 4 grams of fat, 29 carbs, 9 grams protein, 4 grams fiber
Inspired by The Kitchn.
TOTAL: Approximately $3.50, or $1.75 per serving, based on the costs included in this spreadsheet where my OCD tendencies are on full display
