- 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 (white parts only)
- 2 large eggs, lightly beaten
- 1/4 cup plain yellow cornmeal
- 3/4 teaspoon freshly ground black pepper
- 3/8 teaspoon kosher salt, divided
- 1/4 cup plain low-fat yogurt (not Greek-style)
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground turmeric
- calories 219
- fat 7.3 g
- satfat 2.7 g
- monofat 1.5 g
- polyfat 1.1 g
- protein 10 g
- carbohydrate 33 g
- fiber 4 g
- cholesterol 98 mg
- iron 2 mg
- sodium 334 mg
- calcium 69 mg
- sugars 11 g
- Est. Added Sugars 3 g
How to Make It
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.
Increase heat to medium-high. Add corn and squash to drippings; 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 teaspoon salt, and cooked bacon to corn mixture; stir to combine. Let mixture stand 5 minutes, stirring occasionally.
Stir together yogurt, maple syrup, turmeric, and remaining 1/8 teaspoon salt in a small bowl. Set aside.
Heat skillet over medium. Drop batter by 1/4-cupfuls into skillet, flatten slightly with a spatula, and cook until firm and browned on each side, about 2 minutes per side. Serve with turmeric-yogurt mixture.