Chipotle Corn Salad with Grilled Bacon
- Total:
- 30 min
- Cook:
- 30 min
- Yield:
- 4 servings
Ingredients
Dressing:
Directions
Special equipment: Grill
Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
Weigh down the ears so they are fully submerged.
Preheat a grill to medium-high.
Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
Whisk together all the dressing ingredients in a medium bowl.
Dress the salad lightly and serve.
Cook's Note
Mise en place everything ahead of time on this one-chop everything, roast the poblanos, and cook the bacon. The dressing can be made 1 or 2 days ahead and stored in the fridge. But cooking and shucking the corn is best left to the last minute, as the corn will stay nice and bright and juicy.
Copyright 2014 by Guy Fieri, by arrangement with HarperCollins Publishers
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