¼cupfresh herbs,finely chopped (I used a mixture of basil and parsley)
4slicesbacon(I used thick cut)
2tablespoonsolive oil
2teaspoonschampagne vinegar or apple cider vinegar
1teaspoonhoney
½teaspoonsea salt
Instructions
Preheat a grill to medium heat. Remove the husks and silks from the corn. Place the corn on the grill and cook for 2–3 minutes, or until grill marks appear. Flip and cook for another 2 minutes. Set aside to cool.
Meanwhile, place the bacon in a medium skillet over medium heat. Cook, flipping occasionally, until crisp. Remove bacon from the skillet and place on a paper towel lined plate to drain. When the bacon is cool, crumble it with your fingers or chop with a knife.
Use a sharp knife to cut the kernels off the ears of corn. I stand the ear of corn on its base in a large bowl, and cut the kernels off from there. The bowl catches all of the corn kernels so you don’t have corn flying everywhere.
Add the diced red pepper, green onions, fresh herbs, and crumbled bacon to the corn.
In a small jar with a tight fitting lid, combine the olive oil, vinegar, honey, and sea salt. Shake to combine. Pour over the corn mixture and toss gently to incorporate. Serve immediately or refrigerate until ready to serve.
Notes
This is best served soon after making so the bacon stays crisp. You can make it ahead, however. Leave out the bacon but prepare the rest of the salad, and refrigerate it until you're ready to serve it. Just before serving, stir in the bacon.You can substitute 3 cups of frozen corn for the corn on the cob. Instead of grilling it, sauté the frozen corn in one tablespoon of butter for 5–6 minutes, or until soft.
Nutrition
Serving: 1/6 of the recipeCalories: 213kcalCarbohydrates: 23gProtein: 9gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 0gTrans Fat: 0gCholesterol: 14mgSodium: 466mgFiber: 4gSugar: 5g