Joy the Baker

BLT Corn Salad Wraps

June 17, 2012

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My Mom would always say “well if (insert childhood friend’s name here) jumped off a bridge, would you jump off the bridge too?”

No Mom… I wouldn’t.  Unless I had some sort of bungee cord and a survival guarantee.  I mean… duh.  But if (insert childhood friend’s name here) is going to pierce her ears, and dye part of her hair bright blue… well heck YES, I want to do it too!

Why couldn’t the question have been more like “well if Tracy made a delicious corn salad, would you make a corn salad too?” The answer:  oooooh yes!  And let’s dye our hair tips blue while we’re at it!

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This corn salad is summer amplified.

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Charred corn is totally easy to accomplish… even in a little apartment.  All you need is a gas stovetop.  Char your corn on the stovetop!  It just takes some good crackling and a few good turns.

Avocado, tomatoes, and green onions are a luxury.

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This is almost ready to discard pile.

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Charred corn sliced from the cob.  If you want to stop here and add melted butter, lime and salt… I’d totally understand.

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But if you’re patient and add bacon, coarse black, and stir…. HEAVEN!

Give this salad a good toss, add a bit of chili powder and smokey paprika and this salad will feel like an absolute treat.

Wrap big scoops in crisp lettuce leaves… invite some hungry lady friends over and take in the happy life.

Bacon Lettuce Tomato

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 Behind the scenes things are pretty mellow… just so you know.

BLT Corn Salad Wraps

makes about 5 cups of salad folling

Print this Recipe!

3 ears of shucked corn

1 cup cherry tomatoes, sliced in half

1/2 cup chopped green onions

1 avocado, diced

3 sliced crisp cooked bacon, diced

juice of 1 lime

about 1 tablespoon olive oil

salt and pepper to taste

a good sprinkling of chili powder and smokey paprika

butter lettuce or iceberg lettuce leaves

hot sauce and sour cream for topping

Shuck corn on the cob of all their husks and strings.  Over a gas burner, or on the flame grill, char raw corn.  Rotate corn until cob is charred on all sides.  Allow corn to cool before slicing corn kernels from the cob.  This invariably creates corn shrapnel all over the kitchen counter.

Add corn kernels to a medium bowl.  Top with sliced cherry tomatoes, green onion, diced avocado, and diced bacon.  Squeeze in lime juice.   Top with a bit of olive oil, salt, pepper, and slices.  Stir to combine.  Taste and re-season accordingly.

Rinse and clean individual lettuce leaves.  Serve alongside a bowl of corn salad to serve.  To enjoy, scoop corn salad into lettuce leaves, top with hot sauce, sour cream, fold up like a taco and eat em up!


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