Our Roasted Corn and Bacon Salad will delight your tastebuds and provide a perfect accompaniment to your backyard BBQ – especially now that the weather is warming up.
Serves: Four
Time: 35 minutes
Ingredients
- 4 ears corn, shucked
- 2 teaspoons olive oil
- 1/4 cup chopped red onion
- 6 slices bacon
- 2 tablespoons chopped fresh parsley
- 1 tablespoon white wine vinegar
Method
Preheat the oven to 200°C. In a fry pan, cook the bacon until crispy. Allow to cool,then crumble into tiny pieces. Set aside. Next, spray a baking tray with cooking oil. Brush the corn all over with the oil and place it on the tray. Cook for 20 minutes, until the corn is golden brown and tender, turning halfway through cooking. When the corn has cooled, shave the kernels from the cobs and transfer to a large bowl. Add the onion, bacon, parsley, and vinegar and toss to combine. Season to taste.
