Southwest Breakfast Bowl
35 minutes
4 servings
Street Corn Salad with Heritage Black Pepper Bacon
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Street Corn Salad with Heritage Black Pepper Bacon
Ingredients:
- 2 Tbsp. olive oil
- 4 ears fresh corn, shucked, kernels removed (approximately 3 cups corn)
- 1 Tbsp. minced garlic
- 8 oz. Heritage Black Pepper Bacon
- ¼ cup mayonnaise
- 2 Tbsp. fresh lime juice
- ¼ tsp. chili powder
- 1 Tbsp. fresh chopped cilantro
- 1 red bell pepper, chopped finely
- 2 green onions, sliced thinly
- Salt and pepper, to taste
Preparation:
- Preheat oven to 375°F
- In a large saute pan heat olive oil over high heat. Add corn kernels and garlic, season with salt and pepper. Toss once or twice without moving until corn begins to char on one side, about 2 minutes.
- Toss and stir corn and repeat on other side about 2 minutes longer. Continue to cook until all sides are charred. Remove from heat and transfer to a medium bowl.
- Place strips of bacon on a sheet pan and place in preheat oven, cook for 12-15 minutes until crispy.
- Remove bacon strips, place on cutting board chop into bite size pieces. Place bacon in bowl with corn.
- Add all additional ingredients and toss. Add salt and pepper, to taste.
Course:
Dinner Lunch Side DishCooking Technique:
Baking Roasting Saute
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