by Sally
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my 10 recipes »
Sally's Notes:
Expand6 slices thick-cut bacon, cut in half Ask a question about this ingredient
Kernels from one ear of leftover corn on the cob Ask a question about this ingredient
2 tablespoons finely diced red onion Ask a question about this ingredient
2 tablespoons red wine vinegar or sherry vinegar Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
6 tablespoons olive oil Ask a question about this ingredient
8 to 12 lettuce leaves Ask a question about this ingredient
4 to 6 heirloom tomatoes of varying colors, sliced Ask a question about this ingredient
4 thin slices blue cheese, cut from a wedge Ask a question about this ingredient
Cook the bacon until crisp in a large skillet over medium heat. Transfer to a paper towel.
Ask a question about this stepPour off and discard all but a thin film of bacon drippings from the pan. Return the pan to the stove and add the corn. Cook, stirring constantly, over medium heat for about 2 minutes, until the corn begins to brown. Add the onion and stir for another minute until it begins to soften.
Ask a question about this stepTurn off the heat and stir in the vinegar and salt and pepper to taste. Scrape up any brown bits at the bottom of the pan. Push the vegetables to one side and gradually stir in the olive oil. Set the pan aside to cool briefly.
Ask a question about this stepSet 2 to 3 lettuce leaves on each of 4 plates. Stack several tomato slices on top of the lettuce and tuck a slice of cheese between two of the layers. Top each salad with 3 half-slices of bacon and spoon the dressing over the top.
Ask a question about this step
Brette is the Editorial Assistant of Food52.
What a great way to use up the left over corn! This sounds really delicious and I can't wait to try it!