|
Saute:
|
| 1 |
strip thick-sliced bacon, diced |
| 1 |
T. garlic, minced |
|
Combine; Add; Stir in:
|
| 2 |
T. apple cider vinegar |
| 1 |
t. Dijon mustard |
| 1 |
t. honey |
| 3 |
cups fresh corn kernels (or frozen and thawed) |
| 2 |
cups cherry tomatoes, halved |
| ¼ |
cup scallions (white part only), sliced |
|
Off Heat, Stir in:
|
| 2 |
T. fresh basil, thinly sliced |
| |
Salt and pepper to taste |
|
Saute bacon in saute pan over medium-high
heat until crisp, 8–10 minutes. Remove from pan with
a slotted spoon to a paper towel-lined plate, leaving
drippings behind. Add garlic, cook for 30 seconds.
Combine vinegar, Dijon, and honey in a
small bowl and add to the garlic; cook 30 seconds. Stir in
corn, tomatoes, and scallions.
Off heat, stir in basil, salt, and pepper.
|
© August Home Publishing Company