Get the recipe: https://nyti.ms/3sASJcI Yewande Komolafe is in the studio kitchen showing us how to make her recipe for One-Pan Fish With Bacon and Sweet Corn. The delightful textures of its three main components — crisp bacon, tender fish and plump corn kernels — make for a lovely summer dinner. Smoky bacon imparts a flavor reminiscent of campfire cooking or outdoor grilling over hot coals. You can use tilapia, trout, bass or any other flaky yet firm white fish, and when fresh corn isn't in season, frozen corn works well too. A squeeze of fresh lemon juice rounds out the dish. ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).