Bacon and Cheese Roasted Corn Salad

Oh, fall. I see you. I’m ready to embrace what you’re all about. I’m looking forward to the boots, and the vibrant leaves that crunch under them. I’m ready for the pies and pumpkins and all the warm-cozy-little things that make this season so lovable. But you’ll just have to wait a little bit longer. There’s still time for a little more summer. There’s still time for corn!

Let’s talk bacon and cheese! Let’s talk roasted corn! Let’s talk about how simple this salad is, and how decadently rich these flavors are when combined! Because this salad is not something you want to pass on. I wish I could get my hands on fresh ears of corn all year round (sigh).

This dish was inspired by a salad I made right around this time last year. I’m such a procrastinator with summer produce, I wait and wait and wait until I realize it’s almost gone for the whole winter and then I hoard it all and go nuts the last few weeks it’s available. One day I’ll learn to start early. One day…

But back to the corn! Fresh corn is roasted, shucked, and then sauteed with a a little oil and finished off with a few pats of gorgeous butter. Butter makes everything in life just dreamy. Once the corn has had a chance to get a little browned and absorbed all the buttery flavor it needs to make it in this world, we mix it immediately with our cheese and bacon to make a this whole salad situation too good to be true. Toss in some creamy avocado chunks, finely diced red onion and bell pepper for a little crunch, and a squeeze of bright lime – you’re all set for the best end-of-summer salad I’ve had this year.

I’ll see you next week with amazing muffins.

Bacon and Cheese Roasted Corn Salad – Inspired by Jean-Georges Vongerichten and Dan Kluger ABC Kitchen, New York

Makes 8 servings

6 ears of sweet yellow corn, unhusked
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter
Kosher salt
freshly ground black pepper
6 slices of bacon, cooked crispy
1 red bell pepper, chopped
1/4 cup red onion, finely diced
1 lime, cut into 4 wedges
1 cup finely grated sharp cheddar cheese, plus a little extra to sprinkle on top
1 avocado, diced into chunks

Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.

Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3–5 minutes. Add butter; stir until melted.

Season to taste with salt and pepper. Transfer corn to a large wide bowl or deep platter; add bacon and cheese, then pepper, onion, and avocado, mix well. Squeeze lime wedges over; sprinkle with additional cheese. Serve warm or cold.

0 Shares