Sweet Corn & Bacon Relish
This sweet corn and bacon relish is the perfect topper for a thick slice of toasted bread. This makes for a tasty lunch but I suppose you could even serve this relish on grilled chicken, roasted potatoes or even served with a bag of tortilla chips. We picked up some good quality bacon from the farmers market, bread from our favorite bakery and everything else comes straight from Tumbleweed Farm. I love this time of the year and each meal just gets better and better!
This meal tastes best when enjoyed with good company and a pint of your favorite beer. Cheers from Tumbleweed Farm!
Sweet Corn & Bacon Relish
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4
- 2 thick slices of good quality bacon, roughly chopped
- 3 scallions, thinly sliced, white and light green parts only
- 1 jalapeño pepper, seeded and thinly sliced
- 2 tablespoons dry white wine
- 1 tablespoon apple cider vinegar
- tiny pinch of super fine sugar
- 3 ears of corn, stripped of their kernels (about 2 cups)
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 4 slices of rustic style bread, toasted
- Crumbled Cotija cheese for serving
- Minced cilantro for serving
- Drizzle of extra virgin olive oil for serving
Preparation
- Cook the bacon in a large skillet over medium heat until lightly crisp, about 4 minutes, stirring occasionally. Add the scallions and jalapeño pepper. Cook for about 2 minutes longer. Add the wine, scraping down the pan to loosen the brown bits. Stir in the vinegar, pinch of sugar, corn, salt and a healthy pinch of black pepper. Continue to cook for about 3 minutes longer. Remove from the heat and set aside.
- Divide the toasted bread among plates. Top with the sweet corn and bacon relish. Garnish with plenty of Cotija cheese, minced cilantro and a drizzle of olive oil. Season to taste with additional salt and pepper if necessary.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go