There are two types of people in this world.
1. salad people.
2. non-salad people.
In my vegetarian/vegan days, I was a total non-salad person. All the way. When you get offered salads like 90% of the time you ever eat out, it can definitely put you against the salad. But once I started eating meat again, salads came back into my life as a joyous food order.
Bacon on salad = winning.
My favorite type of salad is cobb, but I might just have a new favorite with this corn salad.
This salad is like the easiest meal to make ever and ends up being so flavorful, juicy, filling, and colorful. I don’t think there’s anyone in the world who doesn’t like to eat colorful salads. They are just the best.
When my cousin Kira sent my aunt a recipe for corn salad and she loved it, I knew I had to create my own twist, and came up with this deliciousness.
Like seriously. So delicious.
By the way, I need new words to describe food. Any ideas?
(what do you think of text on pictures? I think it’s supa cute.)
So McKenzie and I are still on our trip-of-a-lifetime. We are currently staying at the Opryland Hotel after driving from Asheville today. We’ve had a really great trip! Tons of food, walking around, rented movies, room service, driving, mountains, ocean, laughs, smiles, hugs, friend love. Needless to say, it’s been absolutely spectacular.
Anddd… I hope you guys are travel photo lovers, because there will be future posts from our trip. That is plural. So get ready.
We’ve also eaten at some really great restaurants so don’t worry, I’ll share those as well.
But in the meantime, make this salad. It’s perfect for summer, perfect for lunch, perfect for dinner, perfect for life, will cheer up any rainy day and brighten the brightest of afternoons, make your smile a little bit bigger, and your tummy a lot a bit fuller.
Arugula, corn, tomatoes, bacon, avocado, green onion, yum yum yum. And the best vinegar based dressing. Mmm. But if you’re not so into vinegar, I’d totally make this warm bacon dressing to go on top. I can’t even. Too good.
This salad is totally versatile too. You want no bacon? Sure! In the mood for some orange or grapefruit slices? Go for it. Bell peppers on top? Oh yeah. Maybe even an egg on top if it’s that kind of day.
So to sum it all up, basically, summer corn salad proves how good life is.
Happy, happy happy!
- 6 ears of corn, husked
- 1 pint cherry tomatoes, sliced in half
- 1-2 cups arugula
- 2 avocados, chopped
- 6 slices of bacon, cooked and crumbled
- 4 green onions, sliced
- ¼ cup olive oil
- 3-4 tablespoons sherry cooking vinegar
- salt and pepper to taste
- Take the husks off the corn and wrap in foil.
- Bake in the oven at 350 degrees F for about 20-25 minutes, just to slightly cook the corn. You still wan it to have a crunch.
- Let cool then slice the corn off.
- Mix in a large bowl with the arugula, tomatoes, avocado, bacon, and green onions.
- Drizzle the dressing on top and serve the salad at room temperature.
grilling the corn could be amazing too…