Spicy Bacon and Corn Salad
Servings: 4
Ingredients
- 3 ears of sweet corn; husked
- 2 tablespoons unsalted butter; melted
- 2 carrots; shredded
- 2 cups broccoli slaw
- 1/4 cup green onions; diced + more for garnish
- 7-9 slices of bacon; cooked until crispy and then broken into bits
- 1/4 cup roasted walnuts or peanuts optional
For the kimchi mixture:
- 1 cup kimchi try to use kimchi that has been fermented a little longer; it will taste better
- 1 tablespoon honey feel free to add a little more if you want it sweeter
- 2-3 teaspoons brown rice vinegar
Instructions
- Fire up your grill. When your grill is ready, brush on the melted butter on your corn and place on the grill. Grill for about 8-10 minutes, turning the corn every 2 minutes or so until all the sides are slightly charred. Set aside to cool.
- To make the kimchi mixture: Using a food processor or blender, blend or pulse the kimchi, honey and brown rice vinegar together. You want to end up with blended kimchi. Taste and adjust with honey or vinegar if necessary.
- To assemble the salad: using a large mixing bowl, combine the grilled corn (cut from the cob), shredded carrots, brocoli slaw, green onions, crispy bacon bits, and walnuts or peanuts (if using). Pour in the kimchi mixture and mix well. Garnish with more green onions and serve.