Roasted Corn and Bacon Wild Greens Salad

I have a feeling this week is going to pass by faster than you can say Happy Thanksgiving. Last night was the first of four home games this week, which I think is a personal record for me, performance wise.

With extra rehearsals, lots of extra cooking, the in-laws in town, and a possible 10K Thursday morning (still haven’t bitten the bullet to officially register… whoops), I think I just might be testing out my sanity. But, I’ve always gone with the “I’d rather be busy than bored” theory, so you won’t find me complaining one bit. Lots to look forward to!

Today I wanted to share another one of Scott’s recipes. You know, the gourmet chef around here, as opposed to quick and easy chef I consider myself to be. Anyways, this salad is delicious and kept me more than satisfied with a cup or five of his butternut squash soup last week.

Roasted Corn and Bacon Wild Greens Salad

Easy as steam, cool, cut and mix!

Ingredients

Salad

4 large ears of corn

2 cups of mixed greens

1 2.8 oz. bag ready to serve real bacon recipe pieces

*you can choose to use 4 strips of bacon, cooked, and chopped instead

1/3 cup chopped green onions

1/3 cup chopped red bell pepper

10 fresh cilantro leaves, chopped

Dressing

1 Tbsp olive oil

1 Tbsp white wine vinegar

1/8 tsp. ground cumin

salt and ground pepper to taste

*you can mix up the flavor by using specialty oil and vinegars.

(We used Devo Cilantro and Roasted Onion Olive Oil and Pineapple White Balsamic.)

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prep time: 20 minutes

servings: 4

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Directions

1. Cook the corn ears (in their husks for extra flavor) by steaming in a large covered pot with an inch of boiling water for 12-15 minutes. Let the corn cool and remove the husks. You can run the corn under cold water to speed up the cooling process.

2. Stand each ear of corn up vertically over a large bowl to remove from cob. Use a sharp knife to make long, downward strokes.

3. Add chopped greens, bacon, onions, and peppers. In a separate bowl, whisk together the oil, vinegar, sat, pepper and cumin. Mix dressing into salad just before serving.

It was so good, we have decided to serve it again on this year’s Thanksgiving menu! (Doubled or tripled up, of course.)

Now it’s time to head up to Flint with Scott’s parents for a little outlet shopping. See ya tomorrow!

Questions of the Day

• Have you ever served any type of salad at Thanksgiving?

• What kind of ingredients are/were included?

• What’s your main meat superstar? (Turkey, ham, chicken, pork, etc.)

Scott has his heart set on making pork loin, but I am so set in my turkey ways that I’m not fully on board with the idea yet. Last year we went completely out of the norm and made spicy steak chili. Part of me wants to revisit the tradition of my favorite lean meat on Thanksgiving!