Grilled Corn Salad with Bacon and Maple

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:

• 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.

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.

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.

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.

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.

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.

Some more tasty salad recipes to try:

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?

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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

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