End of summer and time to start cleaning out the garden. I’ve got loads of tomatoes, onions and herbs, the basil is done for the season and I’ve got some delectable ears of corn just waiting to be eaten. Make it simple – a salad.
I love to grill corn, and I’ve done it both in the husk and out of the husk directly on the grill. All you need is a bit of butter, salt and pepper, and it just doesn’t get any better. But I also like to grill it and cut the kernels from the cob to use in my corn and leek saute’ or in salads. This salad gets a lot of flavor boost from shucking the corn and putting the naked cobs right on the grill – some of the kernels get nice and brown and I think you get a lot caramelization with this technique.
This is also one of those salads you can add to or change out ingredients and still get terrific results: try green onion in place of the red, add some heat with a seeded and chopped jalapeno or red pepper flakes in the vinaigrette, use more bacon or chunks of cooked ham or shredded chicken in place of the bacon, you could even forgo the cheese and bacon and add some shelled edamame to boost the protein for a vegetarian/vegan-friendly version.
This would be a great salad to serve with the amazing fresh shrimp Po Boy I just had on a recent trip to the ocean. Click here to check out the story of a terrific weekend chef and her delicious fresh food.
- 3 ears grilled corn
- 3 tomatoes, chopped
- 1/3 c. chopped red onion
- 3 Tblsp chopped basil
- 3 slices thick cut bacon, cooked crisp and crumbled
- 1/3 c crumbled gorgonzola cheese
- 4 Tblsp olive oil
- 4 tsp balsamic vinegar
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- pinch or two cayenne pepper
- Cut the corn from the cobs and place in a large bowl with the tomatoes, onion and basil.
- In another bowl whisk together the oil, vinegar, minced garlic and spices.
- Toss the vinaigrette with the corn mixture.
- Chill for 30 minutes before serving.
- Adjust seasoning and stir in crumbled bacon before serving.