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
PrintIngredients
- 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.
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