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!
You Will Need
How to Make This Salad
Step 1 - Grill 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.
Make sure you turn it regularly until it is charred and cooked through on all sides.
Step 2 - Remove 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.
Step 3 - Grill Your Bacon
Place the streaky bacon on a lined baking tray.
Place under your grill until golden and crisp on both sides (approximately 10 minutes).
Drain it on some paper towels and allow it to cool.
Crumble once it has cooled.
Step 4 - Prepare Salad Leaves and 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.
Step 5 - Assemble 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.
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
Tips and Questions
How to Shuck and Clean 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.
Can I Use Canned or Frozen Corn?
- While grilling adds a smoky flavour, you can use frozen or canned corn as a convenient alternative.
- Thaw the frozen corn before using and drain and rinse the canned corn, you may consider briefly sautéing it to achieve a similar smokiness.
Can I Substitute Maple Syrup With Another Sweetener?
- If maple syrup isn't available, you can use honey or agave syrup as substitutes.
- Adjust the quantity based on your desired level of sweetness.
How Can I Prevent the Salad From Becoming Too Soggy?
- Make sure your salad leaves are completely dry.
- Prepare the ingredients and the dressing and assemble just before serving.
Recipe Card
Equipment
- Barbecue or Char Grill Pan
Ingredients
- 4 corn cobs (720g / 25.4oz)
- 5 slices streaky bacon (200g / 7oz)
- 4 cups mixed salad leaves (120g / 4.2oz)
- 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.
Netta says
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!
admin says
Hi Netta,
My nephew would most definitely agree with you - one of his favourites also!
Many thanks
Anastasia
Helen says
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
admin says
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
Helen Doyle says
I found another recipe via Nigella Lawson that is really yummy too.
Anastasia says
Thank you Helen! Not one for my family however as they really don't like eggs in salads ?