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?
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:
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:
- 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.
- Do this section by section until all the corn kernels have been revealed.
- If there are some silks still clinging to the kernels just pull these off.
- Rinse your corn under cold running water and pat dry.
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.
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 PLACE ON YOUR HOT BBQ OR GRILL PAN GRILL UNTIL CHARRED & SOFT
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.
STAND CORN & REMOVE THE KERNELS THEY WILL FALL IN THE BOWL
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.
PLACE BACON STRIPS ON A LINED BAKING TRAY GRILL UNDER A HOT GRILL UNTIL GOLDEN BROWN DRAIN & ALLOW TO COOL 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.
WASH YOUR LEAVES 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.
ADD ALL INGREDIENTS TO A BOWL TOSS WELL TO COMBINE
Some more tasty salad recipes to try:
Equipment
- Barbecue or Char Grill Pan
Ingredients
For the salad…
- 3-4 corn cobs
- 200 grams streaky bacon
- 120 grams mixed salad leaves
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
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.
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!
Hi Netta,
My nephew would most definitely agree with you – one of his favourites also!
Many thanks
Anastasia
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
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
I found another recipe via Nigella Lawson that is really yummy too.
Thank you Helen! Not one for my family however as they really don’t like eggs in salads ?