With or without bacon, this screams summer with its sweet corn fresh off the cob, tomatoes at their peak of ripeness, and verdant cilantro (you could also use basil or parsley). It is perfect on its own as a light summer salad or eaten alongside any grilled meat or fish. If you are so inclined, add bacon, which makes it even more delicious but is totally optional.
Heat a grill to high or a grill pan over high heat. Bring a large pot of salted water to a boil, add the corn, and blanch for 1 minute. Drain well, brush the cobs with 2 tablespoons of the oil, and season with salt and black pepper. Brush the onion slices on both sides with
Grill the corn until charred on all sides, about 2 minutes. Let cool slightly, then cut off the kernels and place them in a bowl. Grill the onions until soft and slightly charred on both sides, about 4 minutes per side. Coarsely chop them and add to the bowl with the corn.
In large sauté pan, heat the remaining 2 tablespoons oil, add the bell pepper, and cook until soft, about 4 minutes. Add the garlic and jalapeño and cook for 30 seconds. Add the corn mixture and tomato and cook until warmed through and the tomato softens slightly, about 4 minutes. Stir in the butter and cook until melted. Remove from the heat, add the cilantro and bacon (if using), and taste for seasoning. Serve hot. The succotash can be made 1 day in advance and refrigerated, tightly covered. Reheat over low heat in a sauté pan.
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