yields six servings
For the Candied Bacon:
10-12 strips, thick cut bacon
1 cup brown sugar
1 tablespoon crushed red pepper
For the Bacon Corn Salsa:
6 strips candied bacon, chopped or crumbled
1 tablespoon butter
4 ears fresh corn, cut off the cobs
1 red bell pepper, seeded and diced
1/2 cup chopped green onion
1/4 cup chopped cilantro
Salt and Pepper
Preheat the oven to 400 degrees F. Pour the brown sugar and crushed red pepper in a pie pan. mix by hand.
Thoroughly coat each strip of bacon with the sugar mixture and lay
out on a roasting pan with a rack and shallow tray below. (The kind that
comes with an oven.)
Bake the bacon for 15-20 minutes, until almost crisp. Using tongs,
flip the bacon strips and cook another 5 minutes, until cooked through
and red in color.
Remove from the oven and place on a piece of foil to dry. Once cooled, the bacon should be firm and crisp, not flimsy.
For the Corn Salsa: Crumble or chop 6 strips of the candied
bacon. Heat a large skillet over medium-high heat. Add the butter to the
skillet. Sear the fresh corn for approximately 1 minute, just long
enough to add color and sweetness, but not cook through.
Remove the corn, then repeat with the red bell peppers. Add the
corn, peppers, green onion and cilantro to a bowl. Toss with the
crumbled bacon, then salt and pepper to taste. Serve as a corn salad,
with chips, or as a steak topper.
bacon recipe source: Sommer Collier, A Spicy Perspective (@SpicyPerspectiv)