Barbecue Bacon Wedge Salad with Grilled Corn

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Corn:

1 tablespoon olive oil

1 ear corn, shucked

Bacon:

1/4 cup barbecue sauce

2 tablespoons apple cider vinegar

1 tablespoon dark brown sugar

1/2 pound slab bacon about 1 inch thick, halved lengthwise

Salad:

1 head iceberg lettuce, quartered into wedges

1 cup cherry tomatoes, halved

Kosher salt and coarsely ground black pepper

Blue Cheese Dressing, recipe follows

2 tablespoons Ryan’s Pickled Red Onions, recipe follows

Blue Cheese Dressing:

1/2 cup mayonnaise

2 tablespoons buttermilk

1 tablespoon white vinegar

1/4 teaspoon sugar

Dash hot sauce

Kosher salt and freshly cracked black pepper

1/4 cup crumbled blue cheese

Ryan's Pickled Red Onions:

1 medium red onion, thinly sliced

1 tablespoon whole black peppercorns

1/4 cup apple cider vinegar

1/4 cup white vinegar

2 tablespoons sugar

2 teaspoons kosher salt