Charred Corn Salad with Bacon and Jalapeño

Charred Corn Salad with Bacon and Jalapeño

by Brava Chef Annie


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.


  • 6 ears corn, husks removed
  • 4 pieces cooked bacon, chopped into bite sized pieces
  • 1 jalapeño, seeds removed and chopped
  • 1 small shallot, finely chopped
  • ⅓ cup crumbled cotija or feta cheese
  • ¼ cup chopped fresh basil or cilantro
  • ⅓ cup olive oil
  • Juice of ½ a lemon or lime, plus more for serving

From Your Pantry

kosher salt

cooking oil


Brava metal tray

Serving bowl

mixing bowl

Nutrition Information

Allergens: Milk


  • Chef's Picks
  • Dinner
  • Starter
  • American
  • Californian
  • Gluten Free
  • Metal Tray
  • Recipes
  • Sides
  • Summer
  • Vegetables
  • Weekend
  • Weeknight

  1. 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. 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.