A salad is always a good way to start the week, especially after weekends of food + drink debauchery.
Especially when said salad has bacon. And pan-fried fresh corn.
Um, yeah. I went there.
There’s also grape tomatoes, avocado, and grilled chicken. Probably some red onion. And did I mention there was bacon? And we can’t forget about the dressing. Or maybe we can – because I just did. I can’t remember what’s in the dressing. It’s definitely an herb vinaigrette. I’m thinking basil.
What do you think? Let’s go with basil. Chop some up, and add a good squeeze of lemon. Salt and pepper, and slowly whisk in your olive oil. That’s it. Fresh basil-lemon vinaigrette.
Let’s get back to this pan-fried corn. Eating it alone is heaven, and adding it to a salad is just outrageous. Fresh corn right off the cob, a little butter, and some salt + pepper = a party in your frying pan. I used to eat this stuff all the time growing up, and let me just tell you – it’s addicting. The fresh corn just sings here, but in a crunch frozen or even (gasp!) canned would do. But it would have to be a very big crunch.
Go. Make it. Now.