Cook Time: 30 mins
Servings: 6

Ingredients

6 slices bacon (about 1/2 cup cooked and crumbled)
6 ears fresh sweet corn (about 4 cups of kernels)
1/2 cup mayonnaise
1 tablespoon bacon fat
1 tablespoon lemon juice
1 cup sliced grape tomatoes
1/2 large red onion, finely diced (about 1 cup)
2 tablespoons thinly sliced fresh basil
Salt
Pepper

Instructions

In a skillet over medium heat, cook bacon until crisp. Reserve 1 tablespoon of bacon fat for the dressing. Drain bacon on paper towels, and crumble when cool. Set aside. Working in batches, prepare the corn by cooking two unshucked ears in the microwave on high for 4 minutes. Repeat with remaining corn. This cooks the corn and makes it easy to shuck and remove the silks. Once cool enough to handle, cut off the bottom of the cob about two rows of kernels above the stem end, then pinch the top and slide the cob out of the husks and silks. Remove any remaining silks. Cut the kernels off the cobs with a sharp knife, working to get as close to the cob as possible without cutting into it. In a small bowl, make the dressing by whisking together mayonnaise, warm bacon fat and lemon juice. In a large bowl, combine bacon, corn, tomatoes, onion and basil. Add dressing and toss to coat. Add salt and pepper to taste. Serve chilled or at room temperature.