Simple, crunchy, fresh, and bacony—a pretty offering for any weeknight dinner or a larger gathering (just double the recipe and serve on a bigger platter). Grilled corn takes on some wonderful charred flavor, which complements its natural sweetness. To make it faster: Skip the grill, and char ears of corn directly over the flame of three gas burners turned to high. Cook 3 to 5 minutes, turning cobs with tongs until evenly charred.
3 medium ears shucked corn
1 tablespoon canola mayonnaise
1 tablespoon canola oil
1 tablespoon cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups loosely packed baby arugula
1 1/2 cups halved grape tomatoes
3 bacon slices, cooked and crumbled
Est. added sugars 0g
How to Make It
Heat a grill or grill pan over high heat. Coat corn with cooking spray; arrange on grill rack or in pan. Grill corn 8 minutes or until nicely marked, turning frequently. Remove from grill or grill pan; cool slightly. Cut kernels from cobs.
Combine mayonnaise and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk. Place arugula in a medium bowl; drizzle with 1 tablespoon dressing, and toss to coat. Add corn and tomatoes to remaining dressing; toss well to combine. Arrange arugula on a platter or in a large bowl; top with corn mixture. Sprinkle with bacon.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice