Fresh Corn BLT Salad
Simple, crunchy, fresh, and bacony—a pretty offering for any weeknight dinner or a larger gathering (just double the recipe and serve on a bigger platter). Grilled corn takes on some wonderful charred flavor, which complements its natural sweetness. To make it faster: Skip the grill, and char ears of corn directly over the flame of three gas burners turned to high. Cook 3 to 5 minutes, turning cobs with tongs until evenly charred.
How to Make It
Heat a grill or grill pan over high heat. Coat corn with cooking spray; arrange on grill rack or in pan. Grill corn 8 minutes or until nicely marked, turning frequently. Remove from grill or grill pan; cool slightly. Cut kernels from cobs.
Combine mayonnaise and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk. Place arugula in a medium bowl; drizzle with 1 tablespoon dressing, and toss to coat. Add corn and tomatoes to remaining dressing; toss well to combine. Arrange arugula on a platter or in a large bowl; top with corn mixture. Sprinkle with bacon.
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Also appeared in:Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice