Summer is not complete without corn in any form, and we have the perfect recipe for all of your upcoming summer cookouts.
Summer Side: Grilled Corn Salad
It's not summer without a staple salad that is colorful, fresh, and easy to make!
Hints of our Pappy & Co. Bourbon Barrel Aged Maple Syrup along with bold and mild flavors, this salad will quickly make it on to your regular summertime outdoor dining menu.
Summer is one of my favorite times of year. You get to spend more time with friends and family, and more time eating delicious summer recipes.
Carrie Van Winkle, Co-Founder
Ingredients For This Recipe
4 ears sweet corn
1 red pepper, diced
3 green onions, thinly sliced
¼ cup fresh herbs, finely chopped (we used basil and parsley)
4 slices thick cut bacon
2 tablespoons olive oil
½ tablespoon champagne vinegar or apple cider vinegar
This is another recipe you can make in advance to have on hand for last minute backyard barbecues or to easily feed a large crowd simply double (or triple) the ingredients.
Preheat a grill to medium heat. Remove the husks and silks from the corn. Place the corn on the grill and cook for 2–3 minutes, or until grill marks appear. Flip and cook for another 2 minutes. Set aside to cool.
Meanwhile, place the bacon in a medium skillet over medium heat. Cook,
02.
Meanwhile, place the bacon in a medium skillet over medium heat. Cook, flipping occasionally, until crisp. Remove bacon from the skillet and place on a paper towel lined plate to drain. When the bacon is cool, crumble it with your fingers or chop with a knife.
03.
Use a sharp knife to cut the kernels off the ears of corn. I stand the ear of corn on its base in a large bowl, and cut the kernels off from there. The bowl catches all of the corn kernels so you don’t have corn flying everywhere.
04.
Add the diced red pepper, green onions, fresh herbs, and crumbled bacon to the corn. In a small jar with a tight fitting lid, combine the olive oil, vinegar, maple syrup, and sea salt. Shake to combine. Pour over the corn mixture and toss gently to incorporate. Serve immediately or refrigerate until ready to serve.
Hints of our Pappy & Co. Bourbon Barrel Aged Maple Syrup along with bold and mild flavors, this salad will quickly make it on to your regular summertime outdoor dining menu.
Ingredients
4 ears sweet corn
1 red pepper, diced
3 green onions, thinly sliced
¼ cup fresh herbs, finely chopped (we used basil and parsley)
4 slices thick cut bacon
2 tablespoons olive oil
½ tablespoon champagne vinegar or apple cider vinegar
Preheat a grill to medium heat. Remove the husks and silks from the corn. Place the corn on the grill and cook for 2–3 minutes, or until grill marks appear. Flip and cook for another 2 minutes. Set aside to cool. Meanwhile, place the bacon in a medium skillet over medium heat. Cook,
Meanwhile, place the bacon in a medium skillet over medium heat. Cook, flipping occasionally, until crisp. Remove bacon from the skillet and place on a paper towel lined plate to drain. When the bacon is cool, crumble it with your fingers or chop with a knife.
Use a sharp knife to cut the kernels off the ears of corn. I stand the ear of corn on its base in a large bowl, and cut the kernels off from there. The bowl catches all of the corn kernels so you don’t have corn flying everywhere.
Add the diced red pepper, green onions, fresh herbs, and crumbled bacon to the corn. In a small jar with a tight fitting lid, combine the olive oil, vinegar, maple syrup, and sea salt. Shake to combine. Pour over the corn mixture and toss gently to incorporate. Serve immediately or refrigerate until ready to serve.
