This grilled corn salad is by far my most requested dish to bring to summer BBQs! I can’t take any credit for it, as my friend Laura first made it for me at one of our annual summer lobster bakes. She told me it was “so easy” to make and I was incredibly skeptical given that it was one of the most delicious sides I had ever had. Living in New England, we eat lots of corn in the summer and for the most part, usually on the cob. I would never say that I get sick of eating corn on the cob, but it is nice to have it prepared differently!
This dish is really flexible, depending on how many guests you have it is easy to increase the amount. Feel free to add as much bacon as you want, because who doesn’t love bacon? Make sure you get a high quality bacon, I really love North Country Smokehouse‘s choices! I typically allow this to cook on the grill while I’m also grilling other food. The bacon adds such a nice smokiness to the corn that is so good I can’t put it into words, you will just have to try it yourself! The salad stores well and tastes just as good leftover.
- 8 slices of bacon
- 6 ears of corn, shucked
- 4 scallions
- Coarse salt and ground black pepper
- Olive oil
- Chop up the bacon into roughly ½ inch size pieces, slice thinly the white and green parts of the scallions, remove corn from cob with a knife.
- Lay a large piece of tinfoil on your counter, put the bacon, scallions and corn on the middle of the tinfoil, use your hands to combine until it is well mixed. Drizzle lightly with olive oil. Season with salt and pepper. Bring the edges of the foil together and fold twice to seal (making a packet).
- Transfer to pre-heated grill and grill on medium-high for 30 minutes or until bacon and corn are cooked to your liking.