Salsa/Salad/Something Else - Cold Southwestern Corn and Bacon Salad

pen the fridge and you have no plan whatsoever, but you have a vibe in mind? I was thinking southwestern or something with corn and bacon.

Corn and bacon has always been a great combo – mainly in chowders. But it’s almost 100 degrees outside, and who wants to cook a heavy chowder in that? It’s true, I had to cook the bacon and corn. But it was worth it once I finished this salsa/side dish. Cold corn and bacon salad. This can sit in the fridge for days and be served alongside anything you’re making for dinner (I chose salmon), or scooped up with tortilla chips while you’re enjoying an ice cold beverage.

*I have to comment on bacon for a moment: I’ve been on a quest to find what I believe to be the definitive bacon. I have tried every boutique-y, nitrite-free, applewood smoked, Oscar-Meyer, Joe’s Farm bacon you can imagine. Do yourself a favor and pick up some thick cut bacon from D’Artagnan. Cook it a little lower and slower than you normally do your bacon. You won’t be disappointed.

INGREDIENTS

8-10 slices bacon, thick cut*

4 cups frozen corn

2 cloves garlic, minced

2 or 3 green onions, thinly sliced

3 small jalapenos, finely chopped

1 poblano, finely chopped

½ cup mayonnaise

3 tablespoons cream

2 tablespoons lime juice

3-4 dashes hot sauce, optional

Spice blend:

1/4 teaspoon ground black pepper

2 tablespoons chile powder or chipotle powder if you like it spicy

1 tablespoon ground cumin

1 tablespoon smoked paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1 tablespoon oregano

½ teaspoon ground black pepper

½ teaspoon salt

METHOD

Preheat the oven to 400.

In a sheet pan covered in parchment, cook the bacon for 10-12 minutes on each side. Continue cooking until you get the desired doneness – not too crispy for this recipe.

Set the bacon aside and dump the bacon grease into a jar for another day or discard.

Spread the corn out on the same parchment and put back in the oven. Cook for ten minutes then stir and cook another ten minutes. Remove and let cook. There. You’re done cooking for the day.

Combine the dry spices in a small bowl and set aside.

Next, in a medium mixing bowl, mix the mayonnaise, cream and lime juice.

Add the corn and stir.

Cut the bacon into pieces a bit bigger than a kernel of corn, and mix with the corn. Add the peppers and green onion.

Toss well to combine. Add half of the spice mix and taste. Add more if needed. If the salad is a little dry, add a bit more mayo and lime juice. If spicy is your thing, throw some of your favorite hot sauce in there. For me, there’s already too much “hot” right now.