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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My eight year old (his initials in the title!) thought up this salad combination, although I suggested the addition of the red onion - he was skeptical, but after tasting, he approved! Eating this made it feel like summer in the middle of winter - very light, fresh and super tasty! Read more ! We had it as a side dish to shrimp tacos, but you could easily add meat to make it a main dish salad too. The time above does not include the time taken to roast the corn - only an estimation of the actual salad prep. Ingredients:
6 strips thick cut bacon, chopped |
1 package romaine hearts (the ones i buy have 3 large or 4 med/small) |
3 ears of sweet corn, husked & cleaned, roasted |
1 small red onion |
8 oz pepper jack cheese, shredded |
toasted almonds (optional) |
Directions:
1. Cook the bacon until crispy, drain and set aside to cool down.
2. Chop the romaine hearts and put in large salad bowl.
3. Cut the kernels from the ears of roasted corn, separate them as needed.
4. Add corn to romaine and toss well.
5. Thinly slice the onion (I used a mandolin slicer set pretty thin to do this; you could also chop the onion).
6. Add the onion and the cooled bacon to the bowl and toss well with the romaine & corn.
7. Sprinkle cheese on top and toss lightly.
8. Serve with your favorite dressing.
9. *To roast corn - I place a small pat of butter on a small sheet of aluminum foil and place an ear of corn on top of the butter. Season the corn with salt and pepper and wrap the foil around the corn. Roast corn in a 350 degree oven for 30-35 minutes. Remove from oven and set aside to cool (this process can, of course, be done ahead of time).
10. **I sprinkled toasted almonds on my serving(s!) and the addition was FABULOUS!
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