STOP!!!! WAIT!!!! Summer is NOT over!!!! The other day I woke up and noticed kids were going back to school, the flyers in my paper was advertising the new fall line, fantasy football players were all talking about their draft, and horror of horrors, breweries were touting their fall lines, pumpkin this and pumpkin that. There was even Halloween candy in my store aisles. Hold up there Hoss, it’s STILL AUGUST!!!! It’s STILL summer and I won’t let go of it until Jack Frost pries it from my hands. Don’t get me wrong, I love fall, but I still have summer in me. Out door concerts, BBQ and Blues fest, and things to cook, but more to the point, all the fresh produce is just now coming into it’s own. So seeing as it’s still summer and at least the thermometer in my back yard is inching into the 90’s, I’d say it’s “the salad days of summer.”
This is a wonderful little salad, that’s actually best if made ahead. It’s great for carry ins, or as a simple side to hamburgers.
What to expect: It’s the basil that really pulls it together and brings out the freshness. The corn and onion will give you a nice sweetness, the tomatoes will lend a hit of acidity, while the bacon will add a slight savoriness as well as a crunch to the texture.
Yeild: 6-8 cups
What you’ll need:
About 1 to 2 hours of time.
1/2 cup of fresh basil Chiffonade (divided)
1/4 of extra virgin olive oil
2 Tbls of white vinegar
8 slices of thick cut bacon
6 ears of corn
1 pint of cherry tomatoes (cut in 1/2)
1 large sweet onion, sliced thick (I prefer candy for this recipe)
4 or 5 bamboo skewers soaked in water
2 sweet bell peppers
Salt and Pepper
1 jalapeno (optional)
How we did it:
Begin by making your dressing. Mix the 1/4 cup oil and vinegar with 1/4 cup of the the fresh basil.
Set the grill up for indirect cooking. Place the bacon between the void of the coals. You may need to fold or cut the bacon in half. We folded it and had no problems. Cook with the lid on for about 15 minutes turning once.
Once the bacon is done set add some fresh coals and set the grill up for direct cooking. Place your corn on the grill and cook until the husk are charred, about 15-20 minutes turning once.
After the corn is finished, remove and add the onion and sweet peppers. And cook with the lid on.
Once the onion is charred on both sides and the pepper is charred all the way around remove about 20 minutes turning the onions once and the peppers about 4 times.
**Trick to grilling sliced onions** Insert soaked bamboo skewers into them to hold them together. I’ve found it very easy to insert the skewers BEFORE slicing the onion. This will help hold the onion together on the grill.
Remove the done peppers and onions from the grill.
Dice the onion into 1/2 inch dice.
Dice the peppers into 1/2 inch dice being sure to remove the tough skins. It should just peel off .
Remove corn from the cob.
.**Trick to removing corn from the cob**
Place a smaller bowl in a large bowl, place corn on small bowl. All the cut corn will fall directly into your larger mixing bowl. A paper towel will help hold the cob in place.
Now it’s just a matter of mixing your ingredients together.
Coarsely chop the bacon, and add it along with the onions, peppers, tomatoes, and your dressing. Taste adding salt and pepper as necessary.
Remember that other 1/4 cup of fresh basil we held back? Well now’s the time to add it if you feel it still needs a little “something.”
Now get out there and dodge a few water balloons, eat an ice cream cone, have a pic-nic, ride a bike, take in a ball game, because SUMMER IS NOT OVER YET!!!!!
Remember what you cook is not nearly as important as who you cook it with. LONG LIVE SUMMER.