First remove corn kernels from the cobs and set aside. In a medium saute pan, cook bacon until crispy. Drain bacon grease from the pan and roughly chop the cooked bacon. Return the bacon to the pan, add cherry tomatoes and corn and heat, tossing until warmed through. Taste for seasoning.
To serve, divide beefsteak tomato slices among 4 plates (or place on one large platter), arranging them in a circle. Place warm corn and bacon mixture in the middle. Top each serving with a dollop of aioli, then sprinkle with cotija cheese, a sprinkle of chives and, finally, a pinch Piment d’Espelette. Drizzle with olive oil and salt to taste.
Mix ingredients together and set aside, or refrigerate until serving. (Or double the recipe and have more for later—it’s great as a dip for fries, veggies or as a sandwich spread.)
About this recipe
Chef/co-owner Brian O’Donnell, bywater, Warren