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    Home » By Season » Summer Salads

    Grilled Corn Salad with Bacon and Maple

    Filed Under: Dinner Salads, Summer Salads

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    This grilled corn salad is wonderful with the charred summer corn, crispy bacon and the sweet maple dressing what more could a crispy pork belly roast or barbecued pork chops ask for?

    Jump to Recipe Print Recipe

    AERIAL VIEW OF GRILLED CORN SALAD IN PORTRAIT

    The smoky, charred, grilled flavour of the corn and the crispy bacon are incredible with the sweet maple dressing and the crisp salad leaves. Some of my nephew's favourites in one little salad!

    Some serving suggestions

    This grilled corn salad pairs perfectly with any pork or chicken recipes. We served ours with some barbecued pork chops, try it with:

    • Chilli dusted pork chops
    • Pork belly roast
    • Barbecued butterflied chicken
    • Pork ribs

    Shucking and cleaning fresh corn

    It is entirely up to you whether or not you would like to use the already cleaned corn in the packets (it was on sale!) or use fresh corn for your grilled corn salad, to be honest in this instance I used the pre-packed corn and grilled it.

    But if you have fresh corn to hand this is an easy way to prepare it:

    1. Start from the top of the ear of corn, separate the silk in half, and start pulling all the way down to reveal the kernels.
    2. Do this section by section until all the corn kernels have been revealed.
    3. If there are some silks still clinging to the kernels just pull these off.
    4. Rinse your corn under cold running water and pat dry.
    CLOSE UP OF GRILLED CORN SALAD IN PORTRAIT VIEW

    How to make this salad

    1GRILL YOUR CORN
    The magic in this grilled corn salad is the charred, browned, nutty corn kernels.
    Heat your barbecue or grill pan on high (check out Seriously Smoked’s review, for the best grill/BBQ on the market).
    Oil and season your corn and place on your hot barbecue or grill pan.
    Cook for approximately 10-15 minutes, turning regularly until it is charred and cooked through.

    • OIL AND SEASON CORN
      OIL AND SEASON CORN
    • GRILLING CORN ON BBQ
      PLACE ON YOUR HOT BBQ OR GRILL PAN
    • GRILLING CORN ON BBQ UNTIL CHARRED & SOFT
      GRILL UNTIL CHARRED & SOFT
    • JUST A WHITE PAGE

    2REMOVE THE KERNELS
    The easiest way I have found to remove the kernels from my grilled corn is by placing a small bowl upside-down inside a large bowl.
    Stand the corn, stalk-side down, on top of the smaller bowl, and use a sharp knife to slice down along the cob. They will now fall into the bowl and not all over the place.
    As an alternative, you could use a bundt cake tin and stand the corn in the hole so that the kernels fall in the tin pan.

    • STANDING CORN COB IN BOWL AND CUTTING OFF KERNELS
      STAND CORN & REMOVE THE KERNELS
    • CUT CORN KERNELS IN BOWL
      USE FRESH OR CANNED CORN

    3GRILL THE BACON
    Place the streaky bacon on a baking tray and place under your grill until golden and crisp on both sides (approximately 10 minutes). Crumble once it has cooled.

    • RAW BACON STRIPS ON  OVEN TRAY
      PLACE BACON STRIPS ON A LINED BAKING TRAY
    • GRILLED BACON UNTIL GOLDEN BROWN
      GRILL UNDER A HOT GRILL UNTIL GOLDEN BROWN
    • DRAINING COOKED BACON PAPER
      DRAIN & ALLOW TO COOL
    • CRUMBLED COOLED BACON ON A WHITE PLATE
      GENTLY CRUMBLE

    4PREPARE SALAD LEAVES & VINAIGRETTE
    In the meantime, wash your salad leaves and either pat dry or spin in a salad spinner to remove excess water.
    Add all the vinaigrette ingredients in a glass jar and shake until emulsified.

    • WASHING SALAD LEAVES IN STRAINER UNDER COLD WATER
      WASH YOUR SPRING MIX
    • WASHED MIXED LEAVES IN SALAD SPINNER
      EITHER PAT OR SPIN DRY

    5ASSEMBLE THE SALAD
    Place the mixed leaves, grilled corn, and bacon in a large mixing bowl, add the vinaigrette. Season with salt and pepper and toss gently until salad is evenly coated, taste and adjust seasonings to suit your taste.
    Arrange your grilled corn salad in a bowl or on a platter and serve immediately.

    • INGREDIENTS FOR GRILLED CORN SALAD IN BOWL
      ADD ALL INGREDIENTS TO A BOWL
    • TOSSING GRILLED CORN SALAD INGREDIENTS TO COMBINE
      TOSS WELL TO COMBINE

    Some more tasty salad recipes to try:

    • PINEAPPLE SALAD WITH CRISPY PROSCIUTTO
      PINEAPPLE PROSCIUTTO SALAD
    • MIXED GREEN SALAD WITH TURMERIC DRESSING IN A PINK BOWL WITH GOLD CUTLERY ON WHITE MARBLE BACKGROUND
      MIXED GREEN SALAD & TURMERIC
    GRILLED-CORN-SALAD-BLOG-POST-675-01

    Grilled Corn Salad

    This Grilled Corn Salad is wonderful with the charred summer corn, crispy bacon and the sweet maple dressing what more could a crispy pork belly roast or barbecued pork chops ask for?
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: American
    Keyword: Intermediate
    Servings: 4 as a side
    Calories: 312kcal
    Equipment
    • Barbecue or Char Grill Pan
    Ingredients
    For the salad...
    • 4 corn cobs (720g / 25.4oz)
    • 5 slices streaky bacon (200g / 7oz)
    • 4 cups mixed salad leaves (120g / 4.2oz)
    For the vinaigrette...
    • 1 tbsps maple syrup
    • 2 tbsps balsamic vinegar
    • 3 tbsps extra virgin olive oil
    • Sea salt and cracked black pepper to taste
    Metric - Imperial
    Instructions
    • Preheat your barbecue or heavy based char-grill pan.
    • Remove the husks and silks from your corn then rinse well under cold running water. Coat the corn with oil, season with salt and pepper and place on your hot barbecue or grill pan and cook until the corn is charred and soft all over. Approximately 15 minutes.
    • Place the streaky bacon on a baking tray and place under your grill until golden and crisp on both sides. (Approximately 10 minutes).
    • In the meantime, wash your salad leaves and spin in a salad spinner to remove excess water.
    • Cut the kernels from the cob by placing a small bowl upside-down inside a large bowl. Then stand the corn, stalk-side down, on top of the smaller bowl, and use a sharp knife to slice down along the cob. They will now fall into the bowl and not all over the place.
    • Add all the vinaigrette ingredients in a glass jar and shake until emulsified.
    • Place the mixed leaves, grilled corn, and bacon in a large mixing bowl, add the vinaigrette. Season with salt and pepper and toss gently until salad is evenly coated, taste and adjust seasonings to suit your taste.
    • Arrange in a salad bowl or platter and serve immediately.
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 312kcal | Carbohydrates: 23g | Protein: 7g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 208mg | Potassium: 386mg | Fiber: 2g | Sugar: 10g | Vitamin A: 623IU | Vitamin C: 15mg | Calcium: 11mg | Iron: 1mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

    PINTEREST - GRILLED CORN SALAD WITH BACON AND MAPLE DRESSING

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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

    Reader Interactions

    Comments

    1. Netta says

      February 15, 2017 at 9:18 am

      Hey Anastasia:

      I have never tried the combination of maple syrup and balsamic vinegar. It sounds like another kind of heaven.

      This salad has a number of our favorite tastes all combined together -- corn, bacon, maple syrup and balsamic vinegar...wow. Going to fire up the grill and try it this weekend. Whee!

      Thanks for sharing!

      Reply
      • admin says

        February 16, 2017 at 5:48 am

        Hi Netta,

        My nephew would most definitely agree with you - one of his favourites also!

        Many thanks

        Anastasia

        Reply
    2. Helen says

      October 31, 2016 at 12:23 am

      Anastasia, my mouth has started watering just reading this post. Here is a tweak on it.

      I do a similar thing without the greens and with quinoa. The dressing is different but boy I think the two could be combined in this recipe.

      I will certainly be looking at more of your recipes as I am always on the lookout for a good salad.

      Cheers
      Helen

      Reply
      • admin says

        October 31, 2016 at 4:11 am

        Hi Helen

        Actually, I have made it with the mixed quinoa and the greens and it is a meal on its own. In this instance I was making it for my nephew and he is not a fan of quinoa. Once you cook the quinoa add the warm, crisp bacon with all that delicious bacon oil and it just takes it to another level.

        I try to post at least 3-4 salads every week Helen, so please stay tuned.

        Warmest regards

        Anastasia

        Reply
        • Helen Doyle says

          November 12, 2016 at 11:39 pm

          I found another recipe via Nigella Lawson that is really yummy too.

          Reply
          • Anastasia says

            November 19, 2016 at 1:08 am

            Thank you Helen! Not one for my family however as they really don't like eggs in salads ?

            Reply

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