Raw Corn, Tomato and Bacon Salad

Raw corn, tomato and bacon salad

Makes 4 servings


Raw corn, tomato and bacon salad

The beauty of late summer is that some of the best vegetables are in season at the same time. If you have a big garden, this salad costs about $2 per serving. If you don’t, hit the local farmer’s market for some tasty deals. This salad has a lovely balance of sweet corn, tart tomatoes, salty cheese, and smoky bacon. Mmmm . . . bacon. If you make the bacon in advance (perhaps for BLT’s the night before), this takes about 10 minutes to prepare. Tip for today: If you are making extra bacon to save time tomorrow, then 2 pounds of bacon isn’t gluttony – it’s smart planning.


  • 3 ears corn
  • 1 pint cherry tomatoes, halved (or whatever tomatoes are ripe in the garden, chopped)
  • 3-4 cups arugula (or whatever greens you enjoy – I like the herby, peppery, slightly bitter flavor of arugula with this salad)
  • 4 Tablespoons of oil (I use 2 T. olive oil, 1 T. canola, and 1 T. of a grapeseed/flaxseed oil blend)
  • 1.5 Tablespoons red wine vinegar
  • 1 Tablespoon fresh lemon juice
  • Pinch of salt
  • 1 shallot, minced
  • A teaspoon of fresh herbs –thyme is especially good for this salad
  • 3 oz. crumbled feta cheese
  • 4 strips bacon, cooked crisp and crumbled


  1. Make dressing. Mix oil, vinegar, lemon juice, herbs and salt. Whisk together to blend the flavors (or throw it in the food processor – I’m too lazy to haul it out and then clean it later for a job this small). Stir in the shallots. If you have the time, allow this to sit for awhile so that the flavors come together more thoroughly.
  2. Take leaves and strings off corn, then remove kernels. First, cut the end of the cob to form a flat bottom.
    Create a flat edge

    Create a flat edge

    Then, stand the corn vertically and slice off the kernels, using a serrated knife in a sawing motion down the cob.

    Saw off kernels with serrated knife

    Saw off kernels with serrated knife

  3. Toss corn and tomatoes in the dressing.
  4. Divide the greens among the plates. Top with the corn mixture, feta and crumbled bacon.



  5. Devour.

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