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!
This corn salad is summer amplified.
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.
This is almost ready to discard pile.
Charred corn sliced from the cob. If you want to stop here and add melted butter, lime and salt… I’d totally understand.
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
Behind the scenes things are pretty mellow… just so you know.
BLT Corn Salad Wraps
makes about 5 cups of salad folling
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!
Michelle
OMG, these were amazingly addictive! I made a sriracha sour cream for the topping and it was perfect.
Anne
I made these for dinner tonight and they were delicious! Thanks!
janet @ the taste space
Hi Joy,
Thank you for the inspiration for such a tasty salad. This was my version – I used spinach and added in pinto beans. I also used eggplant bacon and made a smoky dressing. :)
https://tastespace.wordpress.com/2012/08/29/blt-corn-pinto-bean-salad-with-raw-eggplant-bacon/
Kimberly
Made these for the first time last night. They came together pretty quickly and were light, filling, and delicious. I added a bit of feta cheese to the mix. Fantastic recipe, thank you so much for sharing! Gorgeous photos, too.
Allyson Biersack
Your website is devine, I love all your recipes and pictures. So cute and well thought out! I’m going to make the wraps for dinner tonight! So excited!
Luna
I made BKT corn salad wraps tonight with kale replacing the lettuce. They were awesome. The sweetness of farmers’ market fresh corn with the salty bacon, the richness of the avocado balance by the lime juice, and the kick that, for me, came from replacing the smoked paprika with chipotle powder is an amazing flavor combination. Thanks for the inspiration! (My husband and I also looooooooved your French onion soup sandwiches. They immediately got added to the Favorites list.)