Sweet Corn And Bacon Salad Food

CORN AND BACON SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.
• Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
• Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
• Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
• Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.

CHIPOTLE CORN SALAD WITH GRILLED BACON

Steps:

• Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
• Weigh down the ears so they are fully submerged.
• Preheat a grill to medium-high.
• Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
• While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
• Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
• Whisk together all the dressing ingredients in a medium bowl.
• Dress the salad lightly and serve.

SWEET CORN AND BACON SALAD

Steps:

• In a large skillet, saute bacon and onion over medium-low heat until bacon starts to get crisp (about 10 minutes). Remove bacon and onion and set aside. Discard most of the bacon drippings; leave about 1 Tablespoon (enough to coat the bottom of the pan).
• Add corn and seasonings to drippings in skillet. Increase heat to medium-high. Cook, stirring occasionally, until corn is heated through and any moisture is cooked out.
• Return bacon and onion to the skillet, add green onions. Mix well.
• Garnish with extra green onions.
• Serve immediately, or refrigerate and serve cold.

CORN AND BACON

Steps:

• Spread bacon into a large skillet and place over medium-high heat; cook and stir until bacon is crisp, 7 to 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel.
• Stir corn into the bacon grease in the skillet to coat; saute until hot, 3 to 5 minutes. Stir bacon with the corn; season with salt and pepper

BACON-CORN-TOMATO SALAD

Steps:

• Brush corn with 1 Tbsp. of the oil. Grill corn, covered, over medium-high heat 10 to 15 minutes or until browned, turning frequently. When cool enough to handle, cut kernels from cobs.
• In a large bowl combine corn, remaining 2 Tbsp. oil, tomatoes, onion, marjoram, vinegar, salt, and pepper. Top with crumbled bacon.

KOREAN CORN CHEESE

Steps:

• Preheat oven to 400˚F.
• Combine all ingredients into a mixing bowl and stir together.
• Pour mixture into a lightly greased baking dish.
• Bake for 10 minutes or until mixture melts and bubbles.
• Transfer dish to broiler and broil for 2 minutes or until top is browned.
• Serve immediately.

SUMMER GNOCCHI WITH SWEET CORN AND MIXED MUSHROOMS

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms in an even layer and cook, undisturbed, until golden brown, about 3 minutes. Toss mushrooms, season with a pinch of salt and a few grinds of pepper, then continue to cook until tender and golden brown all over, about 3 minutes more. Transfer to a plate and set aside.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the leek, a pinch of salt and a few grinds of pepper. Cook until leek is just tender, about 2 minutes. Stir in the corn and garlic, then continue to cook until corn is bright yellow and tender, 2 to 3 minutes more. Stir in the vinegar and honey, then stir in the reserved mushrooms and toss to combine.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook according to package directions. Reserve 1/4 cup of the cooking water, then drain the gnocchi and add to the skillet with the corn and mushroom mixture. Add the reserved cooking water and cook over low heat, stirring to coat, about 1 minute. Add the butter, 1 pat at a time, until well coated and saucy. Remove from heat. Season with salt and pepper and top with fresh basil.