Katie Lee Biegel makes her BBQ Bacon Wedge Salad with Grilled Corn, as seen on The Kitchen, Season 31.
Recipe courtesy of Katie Lee Biegel

Barbecue Bacon Wedge Salad with Grilled Corn

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 4 servings





Blue Cheese Dressing:

Ryan's Pickled Red Onions:


  1. For the corn: Preheat the broiler. Line a baking sheet with foil.
  2. Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob.
  3. For the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
  4. Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces.
  5. To assemble the salad: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately.

Blue Cheese Dressing:

Yield: Makes about 1 cup
  1. Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese.

Ryan's Pickled Red Onions:

Yield: Makes about 2 cups
  1. Place the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved. Pour over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge.