RECIPE FROM "SANDY'S
Corn, Tomato, and Bacon Saute
6 slices bacon
2 cups fresh whole corn kernels (or, substitute a 10-ounce package frozen corn, thawed)
2 large garlic cloves, finely diced
2 medium firm, ripe tomatoes, chopped (or substitute 8 to 10 cherry tomatoes, cut into eighths)
Salt and freshly ground black pepper, to taste
In a large skillet, cook bacon over medium heat until golden-brown and crisp. Set aise on paper towels to drain.
Pour off all but 2 tablespoons of the bacon drippings.
Add corn to the skillet. Add just enough water to cover the kernels (omit water if using frozen corn). Simmer until crisp-tender and water has evaporated. (For thawed frozen corn, stir-fry until heated through.)
Add garlic and cook, stirring frequently, 1 minute or until garlic releases its fragrance. (Do not cook over high heat or garlic may burn and taste bitter.)
Add tomatoes and toss to mix. Warm through over low heat, about 2 minutes. Season with salt and pepper to taste. Crumble bacon on top and serve hot.
Note: This is a great side dish with chicken, chops, hamburgers, or steaks. But remember to serve it hot so the bacon drippings do not solidify.