This sweet corn recipe has become my favorite summer supper. It satisfies my husband’s hungry appetite, which is a big deal to me. The first time I served it I had my doubts that he would like it because it’s a one-bowl dinner, and being the meat and potatoes kind of guy that he is, one bowl of food usually leaves him hungry. But we were both pleasantly surprised to find the loaded mix of flavors and plentiful ingredients to be quite hearty. Diced red bell peppers add sweetness, fresh basil brings a peppery spice, and citrus juice gives this dish a nice zing. Add crispy bacon, creamy avocado and garbanzo beans with bits of feta to toasted corn from the cob, and this is one scrumptious meal!
This handy-dandy gadget makes shaving corn easy and safer!
Toasted Sweet Corn With Avocado & Crispy Bacon
3 – 4 strips cooked bacon, crumbled & set aside, 1 tbsp of bacon grease reserved
4 ears of fresh sweet corn, kernels shaved from cob
1/8 tsp red pepper seeds
2 green onions, chopped fine
1 small sweet red bell pepper, diced
1/2 can garbanzo beans or chick peas, drained
1 ripe avocado, removed from pit and diced
1 small bunch fresh basil or cilantro, chopped
1/8 tsp kosher salt
1/2 lime or lemon for squeezing
1/4 cup crumbled feta cheese
In medium sized pan on medium-high heat, saute red pepper seeds, green onions and sweet red peppers in bacon grease, about 2 minutes. Add garbanzo beans and corn and cook several minutes longer, stirring occasionally, until corn is slightly toasted, but not brown. Add chopped basil and feta, turn to mix and pour into glass or ceramic bowl for serving.
Add avocado, bacon, salt then squeeze fresh lime or lemon juice over the top. Turn to mix and it’s ready to serve. Enough for 4 as a side dish, or 2 as a meal.
What is your favorite summer supper to serve to your family? I would love to hear from you!
Modern Hen home 
Reblogged this on My Blog and commented:
It’s just too good not to share on the blog again!
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