Charred Corn Salad with Bacon and Jalapeño narrow display Charred Corn Salad with Bacon and Jalapeño wide display

Charred Corn Salad with Bacon and Jalapeño

by Brava Chef Annie

Brava

Servings 6-8
Active Time:
~20 min
Total Time:
~52 min

About this Recipe

Charred Corn Salad with Bacon and Jalapeño belongs on every Summer menu. Corn, crispy bacon, and creamy feta or cotija come together in this simple, savory dish, and fresh herbs and citrus brighten it up. Feel free to swap in arugula or green onion in place of basil or cilantro. Omit the bacon to make this vegetarian.

1

Prep & cook corn

  • Toss corn with ½ tablespoon cooking oil, pinch of kosher salt, and arrange on Brava Metal Tray.
  • Slide metal tray into top shelf and press green button to begin cooking.

2

Assemble salad & serve

  • When corn is done cooking, slice kernels off of the cob, and transfer to a large serving bowl.
  • Mix in bacon, jalapeño, shallot, crumbled cheese, fresh herbs, olive oil, and lemon or lime juice.
  • Season to taste with kosher salt, and more fresh citrus, fresh herbs, and crumbled cheese, if desired.