Summer Corn Salad
Fresh corn salad with bacon, cucumbers, and tomatoes.
- 6 slices bacon
- 12 fresh corn cobs shucked
- 2 cups diced cucumber from 1 cucumber
- 2 cups diced tomato from about 4 Roma tomatoes
- ¼ cup diced jalapeno pepper from 1 jalapeno
- ½ cup diced red onion (from ½ a red onion)
- ¾ cup mayonnaise
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- ½ cup feta cheese
- ¼ cup sliced green onion
In a cast iron skillet over medium heat, fry the bacon until crisp and set aside on a plate lined with paper towels.
Drain off all but two tablespoons of bacon grease from the skillet. Add corn cobs to the skillet and cook, over medium-high heat, for about 10 minutes, rotating every 2 minutes until all sides have been seared.
Alternatively, you may boil the corn cobs or cook over the grill.
Cut kernels off of the cooked corn cobs. You should have about 7-8 cups of kernels. Add to a large bowl.
Add in diced cucumber, tomatoes, jalapeno, and red onion and toss to combine.
In a separate small bowl mix together mayo, salt, pepper, and paprika. Add to corn mix and fold to combine well.
Fold feta cheese into the salad.
Dice or crumble the cooked bacon and sprinkle on top of the salad along with the sliced green onion. Refrigerate until ready to serve.