Categories: Sides
Ingredients
- 2 center-cut bacon slices, chopped
- 2 3/4 cups fresh corn kernels (about 4 ears)
- 1 1/4 cups finely chopped yellow squash
- 1/4 cup chopped green onions (whites only)
- 2 large eggs, lightly beaten
- 1/4 cup plain yellow cornmeal
- 3/4 tsp. black pepper
- 3/8 tsp. kosher salt, divided
- 1/4 cup yogurt (not Greek)
- 1 tbsp. pure maple syrup
- 1/2 tsp. ground turmeric
Directions
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Heat a large cast-iron skillet over medium. Add bacon; cook, stirring often, until crisp, about 8 minutes. Drain on paper towels; reserve drippings in skillet.
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Increase heat to medium-high. Add corn and squash to dripping; cook until lightly charred and al dente, about 2 minutes. Transfer to a large bowl; cool 10 minutes. Add onions, eggs, cornmeal, pepper, 1/4 tsp. salt and cooked bacon to corn mixture; stir to combine. Let mixture stand 5 minutes, stirring occasionally.
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Stir together yogurt, maple syrup, turmeric, and remaining 1/8 tsp. salt in a small bowl. Set aside.
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Heat skillet over medium. Drop batter by 1/4-cupfuls into skillet, flatted slightly with a spatula, and cook until firm and browned on each side, about 2 minutes per side. Serve with turmeric-yogurt mixture.