The Ultimate Sweet Corn + Bacon Salad
Servings: 0
Ingredients
- 4-6 Sweet Corn
- 2 cans Creamed Style Sweet Corn
- 1 medium White Onion chopped
- 1 medium Red Bell Pepper chopped
- 2 stalks celery wash, scrubbed, and sliced thin, I used a mandolin
- 1 1/2 cup Celery leaves washed and roughly chopped
- 8 strips of Thick-Cut Bacon crispy
- 1 1/2 tbsp Unsalted Butter
- Sea salt to taste
- Freshly Cracked Black Peppercorns to taste
Instructions
- Cut and remove the kernels from 4-6 cobs of sweet corn,
- Prepare bacon ahead of time and set it aside.
- Heat two (2) cans of creamed style sweet.
- In a large cast-iron or nonstick skillet add unsalted butter, when the butter is completely melted and the sweet corn and sauté kernels for 7 minutes. Add a pinch of sea salt and freshly ground black peppercorns.
- Using a slotted spoon, transfer the sweet corn into a bowl and add the chopped white onions, red bell pepper, and celery leaves.
- Divide the warm cream-style corn between two serving plates, add 1 cup of the sweet corn and veggie mixture, top with crispy planks of thick-cut bacon.
- Serve.