Could This Be The BEST Summer Salad? | Grilled Corn Salad Recipe

Peel the husks off the sweet corn and remove stringy parts.

Season corn with olive oil, salt, black pepper, and paprika, mixing by hand to coat.

Heat a cast iron skillet over high heat and char the corn on all sides until browned.

Let the charred corn cool before cutting the kernels off the cobs.

Cut bacon into small cubes and cook in a cold pan over medium heat, stirring until crispy.

Strain the bacon grease and set aside.

Make the dressing with light sour cream, avocado oil mayonnaise, bacon grease, lime juice, olive oil, ancho chili powder, smoked paprika, and bay seasoning, whisking until creamy.

Cut the kernels off the cooled corn cobs into a bowl.

Dice red pepper and jalapeno, adding to the bowl with corn.

Equipment Needed

Spice Level: