Barbecued corn on the cob is a delicious summer dish, slathered with butter and eaten right off the cob. This recipe from Anna Costa utilizes BBQ corn in this fresh summer salad recipe. With a dijon vinaigrette, smoky bacon and spicy jalapenos, this dish is ideal for using up extra ears of corn. It’s perfect for entertaining or bring it to a summer potluck. Be sure to follow the Costa Kitchen blog, Anna’s Facebook page and Instagram.
Roasted Corn, Bacon & Jalapeno Salad Ingredients:
8 ears of corn, husks on
1/3 cup diced jalapeño (no seeds)
1/3 cup finely chopped chives
4 strips cooked applewood-smoked bacon, chopped
1 tbsp. dijon mustard
¼ cup freshly squeezed lemon juice
1 ½ tsp. salt
¾ tsp. ground pepper
½ cup olive oil
1. Turn gas grill to medium high and place corn with the husk onto the grill. Cook for approximately 10 minutes and then turn. Grill for long enough so the corn kernels get some nice roasted color. If you don’t have a grill, you can boil or bake your corn instead.
2. In the meantime, mix together the vinaigrette ingredients and set aside. Cut corn off the cob and place corn in a large mixing bowl. Add jalapeños, chives and bacon. Drizzle vinaigrette on top and mix thoroughly. Serve!