There is nothing that says ‘summer’ more than hot corn on the cob, drenched in melted butter and seasoned with sea salt and fresh ground pepper. The next time you serve corn on the cob cook a few extra and use the leftovers to make this colourful and flavourful salad.
And who says bacon isn’t a low crap food? Find a butcher who sells slab bacon wrapped in paper, rather than plastic. You can then cut your own slices thick or thin, depending on the recipe. For this recipe cut the slices fairly thin so they cook up nice and crisp.
2 – 4 cooked corn on the cob
4 – 6 slices bacon
1 small or 1/2 big red onion
Handful of fresh basil
2 – 3 tbsp apple cider vingar
Salt & Pepper to taste
1. Cook bacon until crisp. Drain off the fat. Crumble into bite size bits.
2. Cut corn off the cob. This is best done with a serrated knife.
3. Dice tomatoes and onions.
4. Chop basil leaves.
5. Toss all prepared ingredients with cider vinegar.
6. Add salt and pepper to taste.
7. For maximum flavour, allow salad to sit at room temperature for 30 minutes or longer prior to serving.