Charred Corn Summer Salad
I’m always interested in a side that is easy to make but not boring. This charred corn salad is exactly the thing to bring a little extra life to a simple protein. The marinated tomatoes give great flavor while also providing the dressing. In my opinion, adding bacon and avocado to anything is never a bad call.
Charred Corn Summer Salad with Marinated Tomatoes
2 large servings
3 ears sweet corn, shucked
12 cherry tomatoes
1 avocado
1/4 cup red wine vinegar
1 tsp minced garlic
5 slices bacon
2 cups loosely packed arugula
Char the sweet corn by either grilling on high heat or using your broiler. This should take about 20-25 minutes, rotating as sides darken.
Halve the tomatoes and place in a deep bowl and add red wine vinegar and garlic. Mix and set aside. The goal is for the tomatoes to be covered by the liquid so if your bowl is not deep enough to accomplish it with the 1/4 cup, you may need a little more.
Remove the corn from the grill or oven when done and let cool
Cook bacon and chop into bite size pieces.
Slice avocado and then cut into pieces
Cut off the kernels from the corn
Mix corn kernels, bacon, tomatoes, 2 TBS of the garlic vinegar mixture (that the tomatoes were marinating in), and 1 tsp olive oil
Gently fold in the avocado and arugula
Serve warm or cold
Speed it Up
n/a
Prep in Advance
Make it all in advance but store separately. This will ensure the arugula doesn’t wilt, the avocado doesn’t brown, and the bacon stays crisp
