- 2 ears corn, shucked
- Extra-virgin olive oil, for brushing and drizzling
- Kosher salt
- 4 strips bacon, julienned
- 2 Fresno chile peppers, cut into thin rounds
- 3 to 4 tablespoons red wine vinegar
- 4 scallions, thinly sliced on the bias
- 6 thick slices baguette
- 2 cloves garlic
Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.
Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.
Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture. Call yourself a superstar!
Photograph by John Kernick