- Steam the corn in its husk in the microwave for 4 – 6 minutes until the ears are very hot. Meanwhile, cook the bacon according to the package directions (I like to cook it over medium-low heat in a cast iron skillet for about 10 minutes until it’s well browned.) Transfer it to a cutting board.
- In a small food processor or a blender, puree the sour cream, basil, salt and garlic until creamy and light green.
- Shuck the corn and cut the kernels off of the cobs into a serving bowl. Add the tomatoes and the basil dressing and stir to combine evenly.
- Chop the bacon and stir it in gently just before serving. Serve immediately or refrigerate it for up to 24 hours.
Do Ahead or Delegate: Steam the corn and cut the kernels off, cook, chop and refrigerate the bacon, halve the cherry tomatoes, peel the garlic, make and refrigerate the salad dressing, or fully prepare and refrigerate the dish.
Tip: Cut a bunch of tomatoes at once by putting them on a flat plate, topping with another flat plate to stabilize, and cutting through them at once with a long serrated knife inserted between the plates.
Scramble Flavor Booster: Season with plenty of freshly ground black pepper, stir some hot pepper sauce or crushed red pepper flakes into the dressing, add ½ cup finely chopped sweet yellow onions or scallions.
Nutritional Information per Serving (% based upon Daily Values):
Calories 112, Total Fat 4g, 6%, Saturated Fat 1.5g, 6.5%, Cholesterol 11mg, 3.5%, Sodium 422mg, 17.5%, Carbohydrate 15g, 5%, Dietary Fiber 1.5g, 6.92%, Sugar 3.5g, Protein 5.5g
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