Ohh Corn, You Make Summer so Sweet

So sad that summer is coming to an end, but it has been a summer full of good food and lots of sweet corn. My little sissy has been around these past few weeks of summer's end and we've been spending lots of sisterly quality time together on week nights, testing out my recipes. I've been living by my weeknight cooking mantra of, whatever is in my house is what I will use to cook with. So one lovely Tuesday evening Moe came over and I whipped up some of this yummy corn and bacon slaw. Sweet and savory all in one little spoonful.

Roasted Corn and Bacon Napa Cabbage Slaw

3 ears fresh sweet corn
4 strips thick-cut bacon (cut into pieces)
1 head Napa cabbage
1 medium onion (thinly sliced)
2 tablespoons apple cider vinegar
2 tablespoons olive oil
sea salt
freshly ground black pepper to taste

Pre-heat oven to 400 degrees. Shuck the corn and cut the kernels off onto a baking sheet. Coat the corn in olive oil, salt and pepper and toss into the oven for 15-20 minutes. Remove and let cool.

While corn is roasting, heat medium saute pan over medium high heat. Add the bacon and cook until it starts to crisp up (about 10 minutes). Remove the bacon to a paper towel-lined plate, keeping the bacon fat in the pan.

Lower heat to medium and add the apple cider vinegar and onions to the pan. Cook for about 5 minutes, until onions are soft.

In a large mixing bowl, combine corn and cabbage. Pour all the contents from the saute pan with the onions over the corn and cabbage. Add salt and pepper to taste. Toss the salad until all cabbage is coated in the delicious bacon fat and vinegar. Serve immediately and enjoy with family and friends on a hot summer night!

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