Corn salad with caramelized onions, bacon & cilantro

Corn salad with caramelized onions, bacon & cilantro – sweet, tangy, salty and smokey, this salad is the perfect bbq companion.

It’s mid August – the peak of the corn season.  I normally just roast the corn on the bbq, and don’t bother much with it, but this recipe from Food52 cookbook caught my eye.   It’s a simple corn salad with flavors that will blow your mind.  It’s crunchy, it’s sweet, tangy, smoky and salty, with plenty of bright aromatic cilantro for freshness – genius!

The corn is quickly boiled for 10 minutes so it retains its crunch.  The onions on the other hand are slowly caramelized with balsamic vinegar, until they are soft and jammy.   To counter this sweetness, I added salty, smoky bacon pieces, and even a touch of smoked salt.  The original recipe calls for pancetta, but I feel like crispy bacon adds more depth, and complements the rest of the flavors better.  The interesting ingredient that brightens the whole dish is fresh cilantro.  It pairs really well with anything sweet in general, and this salad is no exception.

The whole medley of flavors in this salad is reminiscent of BBQ sauce – sweet and smokey.  It’s a crowd pleaser, and perfect for those summer bbq parties, or picnics.  It’s best on the day you make it, and goes really well with any roasted meat.

Need more corn recipes?  Here are a few from the archives:

Chilled corn soup with garlic shrimp and avocado
Grilled zucchini and corn quinoa salad {toasted pepitas + lemon mint dressing}

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Corn salad {caramelized onions, bacon & cilantro}

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Corn salad with caramelized onions, bacon and cilantro - sweet, tangy, salty and smokey, this salad is the perfect bbq companion.

Course: Salad

Servings: 4

Calories: 407 kcal

Author: Adapted from Food52

Ingredients

• 4 ears of corn
• 4 bacon slices
• 2 red onions
• 2 Tbs balsamic vinegar
• 3 Tbs olive oil
• 1 cup chopped fresh cilantro (or to taste)
• salt & pepper to taste
• smoked salt (optional)

Instructions

1. Boil the corn in salted water for 10 minutes.  Drain, let cool, and slice off the kernels.

2. Roast the bacon in a 400° F oven for 15-20 minutes until crispy.  Drain on paper towels, and chop into small pieces.

3. While the corn and bacon are cooking, slice the onions and sauté in the oil, with salt, pepper, and balsamic vinegar, reduce the heat to low, and continue to cook until they soften and caramelize (15-20 minutes).

4. Combine the corn, with the caramelized onions, and bacon.  Add the chopped cilantro, and adjust the salt/vinegar if needed.  If you happen to have smoked salt, add a pinch for extra flavor.