Spicy Slathered Grilled Summer Corn, Red Pepper & Sweet Onion Salad with Basil & Bacon

Spicy Slathered Grilled Summer Corn Salad

Photo credit: Helen Dujardin

( Serves 6 – 8 )

Recipe developed for Slather Brand Foods by Holly Herrick

The heat of the outdoor grill or your indoor broiler, brown and sweeten these best-bets from the summer garden in this unbelievably easy and unforgettably delicious salad. Spice Slatherin’ Sauce gives the corn just the right kick, which is tempered with the peppery, sweet bite of fresh basil. This is the perfect salad to pair with barbecued anything and can be prepared all summer long.

8 ears fresh, sweet summer corn, husked and rinsed

1 large Vidalia or sweet onion, peeled and sliced into 1/2”-thick slices

1 sweet red bell pepper, cut in half, seeded, and rinsed

About 1/2 cup extra virgin olive oil to coat the vegetables for grilling

6 slices bacon, browned and drained

1/2 cup loosely packed fresh basil, coarsely chopped

1/2 cup Slather Brand Spicy Slatherin’ Sauce

Kosher or sea salt and freshly ground black pepper to taste

Pre-heat your broiler to high or your gas/fire grill to medium high heat. Prep the corn, onion, and red bell pepper as directed. Brush each lightly with the olive oil and arrange in a single layer either in a baking sheet for the broiler or directly on the gas/fire grill, over the hottest part of the flame. Rotate and turn the corn, pepper and onion to char/cook evenly. Meanwhile, cook off the bacon in a sauté pan over medium high heat until crisp. Drain on paper towels. Remove the vegetables from the grill or broiler when tender and slightly charred – about 5 minutes. Allow to cool.

When ready to assemble the salad, cut the corn away from the cob using a large, sharp knife. Slice the pepper halves in thin, julienne strips. Combine the corn, onion, bell pepper, cooked bacon, fresh basil and Spicy Slatherin’ Sauce in a large bowl. Toss gently to coat. Taste and adjust seasoning as desired. Serve at room temperature. (Note: The salad can be made several hours ahead, covered with plastic wrap and refrigerated. Bring back to room temperature before serving. You can taste it better that way!)

 

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One comment


  • Sara Allday

    June 28, 2011

    This will be my dish for the 4th!! Thank yu!

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