Roast Corn Salad with Roasted Red Pepper and Bacon

Happy 4th of July! Our neighborhood has been in full-fledged celebration since Friday, every night around 9pm various fireworks displays have been going off from each of our neighbors yards. And lets not discount those sparklers – they seem to have come a long way from what I remember as a kid! If only our little pooch were as entertained – am hoping by Monday she’ll be all barked out.

Whether you’re manning your own display or free-loading on the efforts of others (like us), this colorful corn salad is sure to add some spark to your weekend. The delicious mix of tangy roasted red peppers plus sweet roasted fresh corn with crisp bacon are a trio of flavors that sing in perfect harmony, making for a show you don’t want to miss.

There are a few components to attend to here – crisping the bacon, roasting and peeling the peppers and shucking the corn – but if you’d prefer a shortcut purchase jarred roasted red peppers, and roast the corn while the bacon’s crisping. Served alongside anything off the grill, from burgers to filet mignon this summer side is simply a must-try.

Buon Appetito!

roast corn salad with roasted red pepper and bacon

• 2 red bell peppers
• 6 ears fresh corn, husked and kernels shucked
• 4 oz bacon or pancetta
• 1 tsp salt
• 1/2 tsp pepper
• 3 Tbs olive oil
• 1/4 cup cilantro, chopped
• 1 tsp worcestershire sauce
• 1 Tbs sherry vinegar

1. Turn broiler to high. On a foil-lined baking sheet, broil peppers directly under the flame, turning every 5-7 minutes, until all sides are blackened and charred. (alternatively, do this directly over a gas flame). Remove peppers to a heat-proof bowl, cover with plastic wrap and let steam 10 minutes. Remove plastic wrap and let cool slightly. Pull off stems, scrape out seeds, and peel off charred skin. Slice peppers and set aside.

2. Preheat oven to 400. Drizzle corn kernels with 2 Tbs olive oil, salt and pepper. Roast 20 minutes. Remove and set aside.

3. Slice bacon into thin strips, or ‘lardons.’ Render fat from bacon in a skillet over medium-low heat until crisped. Remove with a slotted spoon to paper towels. Set aside.

4. In serving bowl, combine roasted red pepper strips, roasted corn, bacon, cilantro, worcestershire sauce and sherry vinegar. Drizzle with remaining olive oil. Taste and add salt/pepper/additional olive oil if desired.

Serves 3-4 as a side dish