Vicki Fs Bacon Corn Salad Recipes

SWEET CORN AND BACON SALAD

Steps:

• In a large skillet, saute bacon and onion over medium-low heat until bacon starts to get crisp (about 10 minutes). Remove bacon and onion and set aside. Discard most of the bacon drippings; leave about 1 Tablespoon (enough to coat the bottom of the pan).
• Add corn and seasonings to drippings in skillet. Increase heat to medium-high. Cook, stirring occasionally, until corn is heated through and any moisture is cooked out.
• Return bacon and onion to the skillet, add green onions. Mix well.
• Garnish with extra green onions.
• Serve immediately, or refrigerate and serve cold.

CORN SALAD WITH BACON

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
• Add onions to drippings in skillet; cook 10 to 12 min. or until onions start to brown, stirring occasionally. Add corn; cook and stir 3 min. or until heated through. Add dressing and red pepper; stir until combined.
• Top with bacon and chives.

MY FRIEND VICKI'S MOM'S CELERY SALAD

Steps:

• Combine salad ingredients in a bowl and dress with vinegar, extra-virgin olive oil and season the salad with salt and pepper.

BARBECUE BACON WEDGE SALAD WITH GRILLED CORN

Steps:

• For the corn: Preheat the broiler. Line a baking sheet with foil.
• Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob.
• For the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces.
• To assemble the salad: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately.
• Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese.
• Place the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved. Pour over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge.

CORN AND BACON SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.
• Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crispy, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
• Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
• Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
• Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.

VICKI F'S BACON CORN SALAD

Steps:

• Toss salad ingredients in a large bowl.
• Prepare dressing: Mix all ingredients in a saucepan. Heat until blended and sugar is dissolved. Pour hot dressing over salad ingredients just before serving.