Grilled Corn Bacon And Chile Crostini Recipes

HONEYCRISP APPLE, CHEDDAR, BACON AND DANDELION CROSTINI

Steps:

• Preheat the oven to 350 degrees F.
• Add about 1 tablespoon olive oil to a large saute pan. Lay the bacon strips in the pan and bring the pan to a medium heat. Cook the bacon until browned and crisp. Drain the bacon on paper towels. DO NOT ditch the bacon fat. Reserve it for finishing the crostini.
• Toast the bread slices lightly on both sides in the oven. Remove the toast from the oven and arrange a thin layer of the sliced apples on each toast. Top the apples with the cheese and return the toasts to the oven. Bake the crostini until the cheese starts to melt and get bubbly, 5 to 7 minutes.
• Place 2 bacon strips on each crostino and return to the oven for 1 to 2 minutes.
• While the crostini are doing their final toast, ditch about half the bacon fat. Heat the remaining bacon fat in the pan and whisk in the vinegar. Turn the heat off and toss in the dandelion greens, season with salt and stir to coat the greens with the vinaigrette.
• Remove the crostini from the oven, cut the bread in half and then top with the wilted dandelion greens.

CORN BREAD CROSTINI

Steps:

• Heat a drizzle of extra-virgin olive oil in a skillet over medium heat. Add the garlic and speck and cook for 2 minutes, stirring. Add the corn and cook until it's creamy and sweet, about 8 to 10 minutes. Add the butter and cream. Season with salt and pepper and stir in half the scallions.
• Preheat the broiler, if using, and char the bread under the hot broiler or in an electric panini press. Top the toasts with the corn mixture and garnish with the remaining scallions.

CHIPOTLE CORN SALAD WITH GRILLED BACON

Steps:

• Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
• Weigh down the ears so they are fully submerged.
• Preheat a grill to medium-high.
• Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
• While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
• Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
• Whisk together all the dressing ingredients in a medium bowl.
• Dress the salad lightly and serve.

CORN WITH BACON AND CHILI POWDER

Steps:

• Wash the husked corn.
• Wrap one slice of bacon around each ear. It probably won't cover the entire ear, but be sure it goes from one end to the other. Sprinkle with chili powder to taste.
• Wrap the corn and bacon and chili powder in heavy aluminum foil and place over medium coals, or medium flame on gas grill.
• Cook approximately 20-25 minutes. Time will depend on the size of the ears of corn, and how fresh they are.