The farmer’s markets in my neck of the woods are at their peak, harvesting all sorts of goodies and selling out to long lines of anxious customers waiting with baited breath to succumb to their favorite fall flavors.
Last week I made the voyage to the Wednesday Park City Farmer’s Market—’cause I can do that now that I work for myself—with my friend Kelley of Mountain Mama Cooks. It is exactly the type of market I absolutely love: Plenty of local vendors showcasing the very best in food that Utah has to offer with the emphasis on fresh farmed goods while keeping the homemade good vendors at respectable ratio.
Kelley led the charge sharing all of her favorite vendors and pointing out the good ones: “This guy has THE BEST peaches and nectarines in the state”—to the shysters: “He says he’s selling you sorrel, and its a premium price, but its mostly mixed greens.” Buyer beware.
As we strolled past freshly canned jams, fresh pacific seafood (in Utah? YES!) and loads of tomatoes, we came across “the best corn ever.” Needless to say I loaded my canvas bag with a half dozen ears for my corn obsessed husband. And Kelley was right, it was sweet, tender and delish and I instantly had a plan for the dinner table.
We grilled half of the ears to eat with our go-to dinner of Chicken Burgers with Pasilla Peppers and Chipotle Ketchup. With the remaining ears, I stripped them clean and made my new favorite veggie sauté, Smoked Paprika Corn and Bacon and served it up with simple grilled chicken breasts—on the bone for max flavor—and a quick green salad. Jump over and give the recipe a go.
Smoked Paprika Corn with Bacon
Ingredients
- 4 strips bacon cut into ¼″ slices
- 2 tablespoons butter
- 4 ears fresh corn kernels removed from the husk
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 1 tablespoon fresh chives snipped into ¼″ pieces
Instructions
- Fry sliced bacon in a skillet. Transfer from pan to a plate covered with a paper towel. Reserve 1 tablespoon of bacon fat in skillet and add butter. Add corn, paprika and salt and toss to coat. Cook for 4-5 minutes. Add chives and serve.
Made it tonight as a side dish. Didn’t have smoked paprika, so I added regular paprika with a little cayenne pepper. Also, added garlic powder! It was delicious.
Love smokey corn and anything with bacon is obviously better. And the pics have me craving this as a side. Love the list too. I’m on the modern dance one now. Wish I was kidding.
How did I know that Kelley would know all of the great (and not-so-great) vendors at the farmers’ market? It looks as though that corn is perfectly sweet and awesome. I always learn so much from your Friday fave links.
Love the corn (( essential to have that bacon ))
Isn’t it great to have friends like Kelley who protect you from the shysters??
Sounds like a super fun time at the market!
I was thinking of making chocolate cake with another unlikely vegetable, so that tomato soup idea caught my eye. Besides I’ve been a Warhol fan since I was 13 when I saw his Retrospect exhibition at the national museum. And I LOVE the idea of THAT corn! Yum!
That Twitter quote cracked me up, so funny! Hope you’ll have a great weekend!
Thanks for the link love! Happy weekending to you~
love that Italian food quote!! Hope you have a good weekend!
What an awesome looking dish! Can’t go wrong with adding bacon!
Love your links! I am a huge fan of farmers markets and buying local. I am also a huge supporter of label it! I want to know what is in my food – you should sign up! https://www.facebook.com/justlabelit i hate all the stuff with GMO and how bad it is for you – we should all get involved and get things labeled!
That looks all too delicioso!
I want some of that corn for breakfast! That will be happening on Sunday. And thanks a million for the link love. Have a fun weekend. Cheers.
That is some delicious looking corn!
Now I want a grilled cheese!!
Thank you so much for the link Heidi, you’re the best xoxo
Glad you found an invoicing solution and I am still wanting one of Kathryn’s cupcakes or YOUR pickles!