Let me get something off my chest: tonight I was just really whiny when I left work. The Boyfriend is at a Yankees game and I was really looking forward to peaceing out of work as early as humanly possible and coming home to a million Inside Amy Shumer episodes saved up on the DVR and a pint of ice cream.
But things kept happening at work and people kept popping by my office, so instead of leaving with the secretaries (I blend in, because I also wear athletic shoes with my business casual!) I wound up at my desk long after the office had emptied for the night. Which really wasn’t that late. But it still made me grumpy! And I strained my left neck/shoulder today. I’m not sure how it happened, but the most demanding thing I did was hoist the container holding my lunch — an asparagus pesto grain salad, recipe coming soon! — so I could scrape out every last bit and maybe lick the edge of the jar, it’s not really any of your business, STOP JUDGING IT WAS REALLY GOOD and maybe I also slept weird?
So anyway, I didn’t feel like making dinner tonight and I also didn’t feel like having a good attitude about dinner. So in an effort to just GTFOI (Mom, don’t google that.) I decided to treat myself to a BLT. Bacon makes everything better, right? But I got distracted at the grocery store and what I ended up with was delicious but has only bacon in common with a BLT.
Disclaimer: This paragraph is totally boring unless you already love me. It’s the same as a dream or an explanation of how I slept. If you don’t already love me, please skip to the next paragraph. For those of you who can stand me even at my dullest, this is how I got from BLT to bacon tacos: “I have tomatoes at home so I just need lettuce … eeeeek! those avocados look so pretty! I’ll just have a BLT with avocado … is that corn? is it already corn season? omg, it’s June! It’s time for corn! This corn smells funny, nope, that’s just my hair, huh, weird, why does my hair smell? Oh well, at least it’s summer and we have corn! … oops, forgot the lettuce, gotta go back … romaine, check … hm that’s a little browner than I was hoping it would be … gotta leave work early enough tomorrow to make it to the farmers market, these supermarket greens are awful OH BUT LOOK at that arugula, we’ll do that instead and it’s still a BLT in spirit, now I just need the bacon … I’ll just grab some goat cheese, it’s weird that BLTs don’t include cheese, mine will just need cheese, all my favorite foods have cheese …” And I was so busy being proud of myself for coming up with the idea to add cheese to BLTs that I forgot to buy bread. And so for dinner tonight, I had bacon tacos with avocado and charred corn. They were delicious.
This is a great weeknight dinner. I charred the corn directly on my burner (read: no dirty dishes from the corn) and just fried up a few strips of bacon. The flavors came together really perfectly — tangy goat cheese + crunchy corn + creamy avocado + bright lime juice + bacon-y bacon = whoa. The whole thing came together in about 15 minutes, so I was at the counter and chowing down before the Advil for my shoulder even kicked in. (Worry not, dear friends, the Advil has since worked its magic and I am well on my way to the original Amy Shumer/ice cream plan.)
- Goat cheese (the spreadable kind, not the crumbles)
- 1 ear fresh summer corn
- 1 avocado, sliced
- 4 strips bacon
- 1 lime
- 4 tortillas
- Turn a gas grill on low (so the flame doesn't get above the burner, but comes close) and place your corn directly on the burner. Let it sit for a minute or two, until charred. Move the cob around on the burner until the whole thing is cooked. Once it's all charred, cut the kernels off the cob. (I do this by cutting the cob in half long-wise and balancing on the cut end, then cutting down the cob and rotating until the kernels are all cut. See this video starting at :38 for an illustration of what I'm talking about, but I didn't actually watch the whole video because it seemed boring so ... sorry.)
- While the corn is charring, fry up the bacon in a skillet over medium high heat. Just lay out the strips and cook until browned to your liking. (Note: You aren't supposed to preheat nonstick skillets before putting food in them -- it's something about the way the nonstick chemicals break down. So if you're using nonstick, lay out the bacon in a cold skillet and then put it over medium high heat.) Once the bacon is cooked, drain it on a double layered paper towel until you're ready to assemble the tacos.
- Smear each tortilla with a thick layer of goat cheese. Top with a pinch of arugula, a slice of bacon, a quarter avocado, a small pile of charred corn kernals and a squeeze of lime juice.