Roasted Corn with Bacon and Red Onion

Grab that summer corn while it's still available! And, although fresh corn is super sweet, roasting it brings out even more of its sugary goodness. Caramelized exterior, juicy interior and each bite provides a fresh snap! 

In this dish, I partner the corn with salty bacon, fresh red onion and tangy vinegar. This makes an excellent side dish, but it's also a great topping for grilled chicken, steak, shellfish, and pork chops. 

Note #1: Instead of using raw onions, you can roast the chopped onion alongside the corn in the oven. 

Note #2: You can also roast the bacon in the oven - spread it out on a baking sheet and roast for about 10 minutes (you can do this while the corn roasts too!). 

Roasted Corn with Bacon and Red Onion

Cooking spray

4 ears cob corn, shucked

Salt and freshly ground black pepper

1 tablespoon olive oil

1/4 cup chopped red onion

6 slices center cut bacon, cooked until crisp and crumbled

2 tablespoons chopped fresh parsley

1 tablespoon red wine vinegar

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Brush the oil all over the corn cobs and season them with salt and pepper. Place the corn on the prepared pan and 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 kernels from the cob 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. 

Serves 4