Everything but the Farmer Farmers’ Market Corn Salad
This farmers’ market fresh corn salad is a real crowd pleaser. Serve it when corn and tomatoes are at their peak, or sub out for other in-season ingredients.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: Serves 8. 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
Scale
Ingredients
- 4 tomatillos, husked and thrown on a hot grill until charred; chopped when cool
- 4 cobs of corn, shucked, rubbed with a little olive oil, then grilled until a bit of color; cut from the cob
- 3 scallions, sliced thinly
- 2 Tablespoons peppadew peppers, or other brined spicy peppers, chopped
- 1 poblano pepper, charred over a hot grill, then sweat and peeled; discard seeds and chop
- 1 avocado, chopped
- 1 cup halved cherry heirloom tomatoes or chopped larger tomatoes
- 4 pieces crispy bacon, crumbled
- 2 cups arugula, whole leaves if small, otherwise coarsely torn
- 2 Tablespoons fresh basil, chopped
Instructions
Prepare all ingredients per details above.
Combine all ingredients in a mixing bowl, adding the bacon, arugula and basil when you are ready to serve. Gently stir to toss, keeping the corn chunks intact.
Check seasonings, adding salt and pepper, if needed.
Notes
Leftovers are fantastic in a quesadilla or omelette.
Keywords: corn salad
Find it online: https://katykeck.com/farmers-market-corn-salad/