Sun 26 Jun 2022
Grilled Corn BLT Salad
Posted by Recipe Sleuth under New Finds
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This recipe from Canadian Living would be a great side dish for your next barbecue. Grill corn and remove the kernels. Cook bacon until crisp. Combine the corn, bacon, lettuce, tomatoes and green onions in a bowl and drizzle with a smoky maple vinaigrette. Cook’s note: If you don’t have a barbecue, cook the corn in boiling water or in the microwave.
Avoiding Additives and Preservatives
Use bacon preserved with celery salt instead of nitrites. I use President’s Choice Old-Fashioned Dijon mustard, Eden Organic wine vinegar and pure maple syrup. Make sure the paprika does not contain colour, artificial flavour or anti-caking agents.
Ingredients:
Smoked maple vinaigrette
¼ cup (60 ml) olive oil
3 tbsp (45 ml) white wine vinegar
2 tsp (10 ml) maple syrup
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) smoked paprika
Salt and pepper
Salad
2 corncobs, husked
1 tsp (5 ml) vegetable oil
Salt and pepper
6 strips of bacon, sliced
6 cups (1.5 L) coarsely chopped romaine hearts
1 cup (250 ml) halved cherry tomatoes
2 green onions, chopped
Preparation:
Vinaigrette
Combine first five ingredients in a bowl. Season to taste with salt and pepper.
Salad
Preheat barbecue to medium-high heat; grease grill. Brush corncobs with oil; season with salt and pepper. Place corncobs on grill; close lid and cook, turning occasionally during grilling time, until corn is tender-crisp, about 15 minutes. Let cool enough to handle. Cut kernels from corncobs.
Meanwhile in skillet, cook bacon over medium heat, turning regularly, until browned and crispy, 6 to 8 minutes. Drain on paper towel-lined plate.
In large bowl combine lettuce, corn, bacon, tomatoes and green onions. Drizzle with vinaigrette and toss to coat. Serve 4.
From Canadian Living