roasted corn salad with bacon-chipotle dressing
No Image
The smoky flavors of roasted corn, chipotle peppers, and bacon just taste like summer. This is a hearty main-dish salad, with the heat of the peppers tamed by the cool smoothness of buttermilk and cream cheese.
yield
4 -6
prep time
20 Min
cook time
1 Hr
method
Grill
Ingredients For roasted corn salad with bacon-chipotle dressing
- BACON-CHIPOTLE DRESSING
-
4 slicesbacon, cooked (divided use)
-
1/2 cupbuttermilk
-
4 ozneufchatel cheese or cream cheese
-
1/4 cupmayonnaise
-
1 Tbsbacon drippings
-
1-2canned chipotle peppers (optional)
-
1-2green onions
-
one clovegarlic, pressed (or 1-2 tsp minced garlic)
-
1/2 tspsalt, pepper, mexcan oregano, dried basil
- ROASTED CORN-ROMAINE SALAD
-
2-3 earscorn, roasted
-
half pintcherry tomatoes, halved
-
1/4 cupwhite onion, thinly sliced
-
2-3romaine lettuce hearts, thinly sliced
-
4 ozpepper jack cheese, cut in matchsticks
How To Make roasted corn salad with bacon-chipotle dressing
-
1Cook the bacon until crispy, reserving one tablespoon of the drippings. Set aside two slices for the salad.
-
2To the bowl of a food processor, add the buttermilk, Neufchatel or cream cheese, mayonnaise, and the reserved bacon drippings. Process until fully mixed.
-
3Chipotle peppers are smoked jalapenos, which come canned in a red adobo sauce (which itself is also pretty hot.) Depending on your heat tolerance, you can add one or two peppers to the dressing, or just some of the adobo sauce. If you don't want any heat, omit the chipotles altogether, and simply replace with a half teaspoon of Liquid Smoke. Add these to the food processor along with the green onions, garlic, seasonings, and TWO slices of the cooked bacon. Pulse until the dressing is mixed (don't overdo it; a little texture is nice.) Test and adjust the heat level and/or seasonings to your taste, then cover and refrigerate an hour or so to let the flavors meld.
-
4Roast the shucked ears of corn on a grill until lightly charred. Slice the kernels from the cob (standing the ears on their ends in a bundt pan makes this much easier.) You can cut pretty deeply; it's OK if the kernels do not all separate from each other. Toss the corn with the halved cherry tomatoes and sliced onion.
-
5Thinly slice the Romaine hearts and place in a large wide serving bowl. Top with the corn and tomato mixture. Slice the cheese into matchsticks (which keeps it from falling to the bottom of the bowl) and sprinkle over the top. Chill the salad until time to serve
-
6To serve, spoon the dressing over the salad, and crumble the two reserved bacon slices over the top. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Roasted Corn Salad with Bacon-Chipotle Dressing:
ADVERTISEMENT