A final (ok, not really since it's still 104 out there...) hurrah to summer, this salad is chock full of all of my favorites when it comes to this season's produce. I found the recipe on Joy the Baker's wonderful blog and this is the second time I've made it. First time I did make it as lettuce wraps, but this second go I had a bunch of Romaine lettuce to use, hence the full on salad. Buy good nitrate-free bacon (we like Applegate Farm's bacon), the freshest smelling tomatoes you can find...you know, the ones that actually SMELL like tomatoes, and some juicy sweet corn, and you'll thank yourself when sitting down to this goodness on a plate.
Summer's End BLT with Corn Salad:
(found on Joy the Baker's site imagined as lettuce wraps)
3 ears of fresh corn
1 cup of organic cherry tomatoes, sliced in half
1/2 cup chopped green onions
1 large avocado, diced
3+ slices of bacon, cooked crisply and chopped (someone I know lurves bacon and needed more)
juice of 1 lime
~1 Tbs oil
chili powder to taste
smoked paprika to taste
salt and pepper to taste
Romaine lettuce, chopped
hot sauce (we like Cholula brand a lot on this)
Place your broiler rack in the topmost position and set broiler to High.
While that heats up, shuck your corn and cut it off the cob.
Spread corn on a foil-lined sheet pan, spritz with a little oil and salt.
Broil for about 5 minutes then check to see if you're getting any color on it.
Really you just want some of the kernels to start browning a bit, then stir and spread out again to get more browned bits on the other sides...go maybe 3-5 more minutes. Not an exact science. :)
I like to plate individual portions by mounding up a pile of Romaine tossed with more lime juice and a little olive oil, and a wee bit of salt and pepper on each plate, then spooning the corn/tomato/avo mixture on top. Dollop sour cream onto the middle of each serving and a good lashing of hot sauce, or let each person add their own. Delish!