Dishing Up the Dirt

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


  1. 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.
  2. 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.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go

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