Servings: 6 as a side dish
Calories: 140kcal
Ingredients
- 2-3 ears of fresh corn ( to yield 4-5 cups) shucked
- 4 slices bacon
- 1 shallot, or ½ of a small red onion peeled and thinly sliced
- 3 tbsp olive oil
- 2 tbsp sherry or balsamic vinegar
- 1 tsp honey (optional)
- 1 tbsp fresh thyme leaves
- ½ cup cheddar cheese cut into small cubes
- salt and freshly ground black pepper to taste
- a few sprigs of thyme for garnish
Instructions
- Preheat gas grill to 400° FLightly brush the corn with olive oil. Place the corn on the hot grill and cook, turning often, until charred all over, about 10 minutes.Set aside to cool enough to handle.Stovetop method: Cook the corn for 3 minutes in a large pot of boiling salted water, until the starchiness is just gone. let cool
- Cut the bacon into 1 inch pieces. Place the bacon in a single layer in a frying pan and cook over low heat until crispy, about 5 minutes. Remove the bacon from the pan and set aside. Drain all but 1 tablespoon of the bacon fat from the pan. Add the sliced shallots to frying pan and cook over med-high heat until lightly brown around the edges, about 3 minutes. Remove the onions from the pan and set aside with the bacon.
- When the corn is cool enough to handle, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the shallots and fresh thyme leaves.Whisk together the vinegar, olive oil, and honey and add to the corn, tossing to coat well. Add salt, and pepper to taste, keeping in mind the bacon will add some saltiness to the salad. Just before serving, add the bacon and the cubes of cheddar cheese. Taste for seasonings and serve cold or at room temperature.
Nutrition
Calories: 140kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 65mg | Potassium: 114mg | Fiber: 1g | Sugar: 3g | Vitamin A: 206IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg
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