There is a hilarious story that goes with this recipe. So we had some friends over for dinner and the husband was raving over the salad. He turned to his wife and said, “Honey, you should make this sometime!” and the wife (whose feelings were visibly hurt because she felt he was implying she wasn’t a good cook) replied huffily, “Its just corn!” The husband promptly answered, “But it has bacon in it!” And then of course there was a 10 minute back pedaling conversation that proceeded where I tried to smooth it over by saying he was just trying to be polite to the hostess etc etc. It was a pretty classic “open mouth insert foot moment.” But this is a pretty delicious salad and its perfect for many occasions such as a picnic. bbq, side dish or just on its own. Make it for your next dinner party but be aware it might incite some heated table conversation!
8 Ears of Corn Husks on
⅓ cup diced jalapeño (no seeds)
⅓ cup finely chopped chives
4 strips cooked thick applewood smoke bacon chopped
1 tbs dijon mustard
¼ cup freshly squeezed lemon juice
1 ½ tsp salt
¾ tsp ground pepper
½ cup olive oil
Turn gas grill to medium high and place corn with the husk onto the grill. Cook for approximately 10 minutes and then turn. Grill for long enough so the corn kernels get some nice roasted color. (If you don’t have a grill, you can boil or bake your corn instead)
In the meantime mix together the vinaigrette ingredients and set aside.
Cut corn off the cobb and place corn in a large mixing bowl. Add jalapeños, chives and bacon. Drizzle vinaigrette on top and mix thoroughly. Serve!