Perfect for the whole family this summertime meal can be cooked outside on the grill. Use your side burner to sauté up the bacon and corn and you are sure to have the neighbours rush over to see what’s for dinner.
1 tbsp (15 mL) canola oil
2 tbsp (25 mL) red wine vinegar
1 1/2 tsp (7 mL) dried Italian seasoning
1 large clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
12 oz (375 g) Ontario turkey scallopine or turkey breast slices
4 cobs fresh corn, husked
1 tbsp (15 mL) butter
6 strips turkey bacon, chopped
1/4 cup chopped fresh basil
In a shallow dish, whisk together oil, vinegar, Italian seasoning, garlic, salt and pepper. Add scallopine and toss to coat evenly.
Place cobs of corn on grill over medium high heat; grill for about 10 minutes, turning occasionally. Set aside.
Add scallopine onto grill and grill turning once for about 8 minutes or until no longer pink inside.
In a nonstick skillet, melt butter over medium heat and cook bacon, stirring for 5 minutes or until crisp.
Cut kernels from corncobs and add to skillet. Cook for 3 minutes or until warmed through.
Remove from heat and stir in basil. Serve with scallopine.
Tip: Enjoy leftover scallopine in a bun the next day for lunch.
Make a salsa with any leftover corn mixture by stirring in your favourite salsa and top your scallopine in a bun.
Prep Time: 10 minutes
Cook Time: 25 minutes
Source: Ontario Turkey (makesitsuper.ca)