Warm Corn Salad with Bacon and Ramps
User Reviews
4.8
48 reviews
Excellent
-
Servings
6 servings
Warm Corn Salad with Bacon and Ramps
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 4 Bacon thick-cut slices, chopped
- olive oil
- 4 corn ears, husks and silks removed
- 4 ramps root ends trimmed, white and green parts separated, or scallions
- kosher salt
- 3/4 cup cherry tomato halved
- 2 tablespoons parsley chopped
- black pepper freshly ground
Instructions
- Add bacon to a large pan (I used my All-Clad d5 All-in-One Pan) with a drizzle of olive oil, and cook over medium heat until just crispy (12 - 15 mins). Using a slotted spoon, transfer bacon to a paper towel-lined plate. While the bacon is cooking, cut the corn off the cob into a large bowl (I like to do this in an angel food cake pan). Also, slice the white part of the ramps and chop up the greens (you should have a scant 1/2 cup chopped greens).
- Drain off all but 2 tablespoons of fat. Return pan to medium-high heat, then add the corn, sliced ramps (the white part), and a few pinches of salt. Cook, stirring every 2 minutes, until the corn starts to turn golden brown (about 8 minutes total). Try not to move the corn around too much. Let to cook undisturbed for 2 minutes, then stir.
- Take the pan off the heat, then stir in chopped ramps (the green part), tomatoes, reserved bacon and chopped parsley. Season to taste with salt and pepper. Serve warm or at room temperature. A squeeze of fresh lime juice is nice here as well!
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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