This Fresh Summer Corn Salad combines grilled corn and zucchini, red bell peppers and fresh basil with crispy bacon in one delicious salad. When corn is in season we all love to simply eat it on the cob, but there are many other ways to prepare fresh corn and this one is my personal favorites.
Flavors in this Fresh Summer Corn Salad
When I think of summer, I think of grilling, fresh vegetables and being outdoors! This fresh summer corn salad is the perfect addition to a casual lunch or any backyard BBQ. As much as I love baked beans and potato salad, sometimes I want a refreshing change. Fresh Summer Corn Salad really hits the spot! I enjoy the smoky flavor of the grill on the corn and the zucchini. The red bell pepper brings a touch of sweet and the basil adds a nice freshness. While the bacon delivers a crispy, salty, porkiness that rounds out the whole salad.
Fresh Summer Produce
Every summer when I was young, my family would go to upstate New York to visit our grandparents. My grandparents had amazing gardens plus there were also lots of roadside stands that sold not only fresh corn, but also melons, peaches and berries. We would eat all kinds of fresh produce picked that very day. Sometimes it was a fresh salad, but so fresh and creative it was nothing like you would find in a restaurant. Other times, it was a homemade peach pie. Whatever they made, it was always delicious!
In most of the US and certainly in upstate New York, there is only one growing season. When the summer time harvest finally comes you have to take advantage of the bounty while you can. Of course many people are inclined to can and freeze vegetables for year around use, but nothing beats fresh vegetables and for me corn is at the top of the list.
Fresh Summer Corn Salad
4
servings15
minutes10
minutes25
minutesThis fresh corn salad combines all of summer’s great vegetables wThis fresh summer corn salad combines grilled corn and zucchini, red bell peppers and fresh basil with crispy bacon in one delicious salad.
Ingredients
2 ears sweet corn
1 medium zucchini
1 tsp olive oil
1/2 cup red bell pepper
2 strips thick cut bacon
1/8 cup shallot
2 tbsp fresh basil
1 tbsp red wine vinegar
3 tbsp olive oil
3/4 tsp salt
1/2 tsp ground black pepper
Directions
- Shuck the corn and slice the zucchini into 3/4 inch thick slices. Cut the bacon, red bell pepper and shallot into a small dice. Chop the basil very finely.
- Heat a grill pan on high heat. Toss the corn and zucchini with 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp ground black pepper.
- Once the grill pan is hot, add the corn and zucchini. Turn the heat down for medium-high heat. Turn the corn and zucchini as necessary to cook all sides. About 8 minutes. Remove from heat.
- Heat a small skillet on medium high heat. Add the bacon. Cook until crispy. Stirring as necessary. About 3 minutes. Set aside.
- Combine the bacon, red bell pepper and shallot in a medium bowl.
- Once the corn and zucchini are cool enough to touch. Cut the zucchini into 1/2 inch chunks. Cut the corn off the cob. Add the zucchini, corn and fresh basil to the bowl with the other vegetables.
- Season with 1/2 tsp salt and 3/8 tsp ground black pepper. Dress with the red wine vinegar and olive oil and serve.
