Southern Succotash with White Acre Peas

Rinse the corn and place it in the microwave unshucked. Depending on the wattage of your microwave, it will take about four and a half minutes for the three ears.

Let the corn cool for a few minutes and cut the bottom inch off, not counting the stem. Next, squeeze the top of the husk and shake it gently. The corn will pop out cooked, and completely silk-free.

Finally, use a sharp knife to scrape or cut the kernels off of the cob into a medium-size saucepan. Be sure to also scrape the cob to get any remaining corn juice.

Place the pan over medium heat and add two cups of cooked peas and one cup reserved cooking liquid to the corn. Bring to a boil. Remove from the heat and add the sliced cherry tomatoes.

Taste and add additional salt and pepper if necessary. Top with bacon and garnish with fresh parsley if desired. Serve immediately!