Corn Succotash & "Bernzomatic" Bacon

Directions

Method for Corn Stock

1. In a medium sauce pot, combine 2 quarts water, 6 corncobs, garlic & shallots, 6 sprigs fresh thyme
2. Simmer over medium heat for 45 minutes
3. Strain liquid into small sauce pot
4. Add 1 cup corn kernels and simmer for 15 minutes
5. Pour into blender and puree until smooth while adding 2 tablespoons of whole butter
6. Season with salt and pepper

Method for vegetables

1. Blanch asparagus & fava beans separately in 4 quarts of roiling boiling water
2. Remove and shock in ice water

Method for Roasted Corn

1. In a small bowl, mix 1 cup corn kernels, 2 tablespoons extra virgin olive oil, and season with salt and pepper
2. Spread on a flat baking tray and bake at 350 degrees for 12 minutes

Method for Tomatoes

1. Score tip of each tomato with pairing knife and blanch in roiling boiling water for 10 seconds
2. Remove and shock in ice water

Method for Bacon

1. In a cast iron skillet, crisp both sides of bacon over medium heat
2. In a small bowl, add maple syrup and brown sugar, microwave mixture for 30 seconds

Method for plating

1. In a medium sized sauce pan, add corn puree, roasted corn, fava beans and asparagus
2. Bring to simmer, adjust seasoning with salt and pepper
3. Serve in a cast iron skillet and place bacon slabs in the center of the skillet
4. Drizzle 1 teaspoons of maple syrup mixture over each slab of bacon and brûlée with torch
5. Garnish with blanched tomatoes