Brava Charred Corn Salad With Bacon And Jalapeño Food

CHARRED CORN WITH BACON LARDONS AND RED ONION

Steps:

• Preheat oven to 400 degrees F.
• Clean ears of corn and place on a baking sheet, then roast until the corn starts to char, about 25 minutes. Let cool, then cut off corn kernels and set aside.
• Add lardons to a medium skillet over medium-high heat and cook until crispy, about 8 minutes. Remove with a slotted spoon, then add the red onion and cook in the bacon fat. Sprinkle with salt, then add the garlic and cook until fragrant. Add the corn and season again. Turn off heat, add the basil and season again if necessary.
• Mix together the vinegar, oil and a pinch of salt. Toss with the corn.

JALAPENO POPPER CORN SALAD

Steps:

• Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces., Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.

CHARRED CORN, BACON AND JALAPENO PASTA

Steps:

• Dressing preparation - add last nine ingredients to a large jar with lid, shake to mix and set aside for later.
• Cook pasta according to packet instructions. Drain well. Transfer to a large bowl. When cool rub your hands with a little oil and work through pasta to prevent sticking.
• Remove kernels from corn cob. Heat oiled pan over medium to high heat. Add corn, cook, stirring occasionally until charred. Cool.
• Add bacon to same pan and cook until lightly browned. Drain on kitchen paper until cool. Coarsely chop.
• Add corn, bacon, onion and jalapenos to the pasta. Toss well and refrigerate.
• Just before serving shake dressing again. Pour over salad. Gently toss to combine.