I can’t bring myself to call this a recipe, but BLTs and corn make for a tasty, easy weeknight dinner.
1 pack center cut bacon
1 head Bibb or Boston lettuce
2 farmer’s market tomatoes
1 bag Pepperidge Farm’s Very Thin bread
Preheat oven to 400°F. Cover a baking pan with parchment paper. Place bacon evenly on baking pan, and cook 15 to 20 minutes until crisp. While the bacon cooks, toast the bread, and slice the lettuce & tomato. Blot bacon with paper towels, and assemble sandwiches.
Note: While the ingredients list is specific, any bacon, lettuce, & tomatoes will work. Farmer’s market tomatoes & center cut bacon tend to be more flavorful, and I like the texture of Bibb lettuce. The bread, however, I feel pretty firmly about, unless you have an excellent French baguette. Specifically, I like the thinness & crispness of the toasted bread, which lets the other flavors shine through.
Preheat oven to 350°F. Evenly space corn on middle oven rack. Roast for 40 minutes; remove from oven with tongs. Let cool at least 10 minutes before removing husk and silk. The husks keep the corn warm, so leave them on until ready to eat. Once husked, add butter, salt, and/or pepper to corn as desired.