Charred Corn Salad with Bacon and Jalapeño

recipe

Charred Corn Salad with Bacon and Jalapeño

by Brava Chef Annie

Brava Chef Annie photo

Brava Chef Annie
About this Recipe

Charred Corn Salad with Bacon and Jalapeño belongs on every Summer menu. Corn, crispy bacon, and creamy feta or cotija come together in this simple, savory dish, and fresh herbs and citrus brighten it up. Feel free to swap in arugula or green onion in place of basil or cilantro. Omit the bacon to make this vegetarian.

Ingredients

  • 6.0 count Corn on the Cob
  • 4.0 Bacon
  • 1.0 count Jalapeno Pepper
  • 1.0 Shallots
  • 0.3333333333333333 cups Cotija cheese
  • 0.25 cups Fresh Basil
  • 0.3333333333333333 cups Olive oil
  • Lemon
  • Kosher Salt
  • Cooking Oil

Equipment

Brava metal tray

serving bowl

Mixing bowl

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Dinner
  • Starter
  • American
  • Californian
  • Gluten Free
  • Metal Tray
  • Recipes
  • Sides
  • Summer
  • Vegetables
  • Weekend
  • Weeknight

Instructions

  1. 1

    Prep & cook corn

    • Toss corn with ½ tablespoon cooking oil, pinch of kosher salt, and arrange on Brava Metal Tray.
    • Slide metal tray into top shelf and press green button to begin cooking.
  2. 2

    Assemble salad & serve

    • When corn is done cooking, slice kernels off of the cob, and transfer to a large serving bowl.
    • Mix in bacon, jalapeño, shallot, crumbled cheese, fresh herbs, olive oil, and lemon or lime juice.
    • Season to taste with kosher salt, and more fresh citrus, fresh herbs, and crumbled cheese, if desired.