Pesto, Corn, and Tomatoes Recipe
Delicious combination of summer vegetables and herbs in one~skillet recipe.
Servings: 4 servings
Equipment
- large cast~iron skillet
- wooden spoon
Ingredients
- 2 slices applewood smoked bacon chopped
- 3 cups fresh corn kernels from 4 large ears
- 2 cups multicolored cherry or grape tomatoes halved
- ¼ cup fresh or jarred refrigerator basil pesto
- ¼ teaspoon freshly ground black pepper
- 1 ½ teaspoon kosher salt
Instructions
- Cook bacon in a large cast~iron skillet over medium~high heat. Stir occasionally until fat is rendered and bacon is crispy, about 6 ~ 8 minutes.
- Transfer bacon to a paper~towel ~lined plate. Leave drippings in skillet.
- Add corn kernels. Cook, stirring often, until tender~crisp, about 4 minutes.
- Turn off heat and add tomatoes to skillet, stirring to combine.
- Add pesto and stir to combine. Add salt and pepper. Transfer corn to a bowl and set aside. Cover to keep warm.
- Before serving, add cooked bacon to corn and tomatoes.
- Place pesto, corn, and tomatoes on a serving plate. Sprinkle torn basil leaves on top.