Pecan Rum Cakes with Figs
Roasted Corn with Bacon and Onion
Pungent red onion, salty and smoky bacon, and tangy white wine vinegar. contrast beautifully with the sweetness of roasted corn.
Ingredients
-
4 pieces ears corn, shucked
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2 teaspoons olive oil
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1/4 cup chopped red onion
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6 slices center-cut bacon, cooked until crisp and crumbled
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2 tablespoons chopped fresh parsley
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1 tablespoon white wine vinegar
Instructions
- Preheat the oven to 400F. Coat a baking sheet with cooking spray.
- Brush the corn all over with the oil and place the corn on the prepared pan.
- Roast for 20 minutes, until the corn is golden brown and tender, turning halfway through cooking.
- When the corn is cool enough to handle, cut the corn from the cobs and transfer to a large bowl.
- Add the onion, bacon, parsley, and vinegar and toss to combine.
- Season to taste with salt and freshly ground black pepper before serving.
— From Robin Takes 5: 500 Recipes, 5 Ingredients or Less, 500 Calories or Less, for 5 Nights/Week at 5:00 PM / Andrews McMeel Publishing
Nutritional Info (per serving)
- Calories 147
- Fat 7g
- Saturated Fat 2g
- Cholesterol 9mg
- Sodium 201mg
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