Corn salad with bacon

Name: Corn salad with bacon
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 5 fresh corncobs; 2 TABLESPOONS Sugar; 100 g Breakfast bacon (Bacon); 2 red peppers; 3 Mini roman salads; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper; 1 TABLESPOON Mustard; 6 TABLESPOONS Oil; 1 Onion

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Corn tastes so sweet and tender only fresh from the cob! Do not add salt to the cooking water, otherwise the grains remain hard

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 10

5 fresh corncobs
2 TABLESPOONS Sugar
100 g Breakfast bacon (Bacon)
2 red peppers
3 Mini roman salads
6 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper
1 TABLESPOON Mustard
6 TABLESPOONS Oil
1 Onion

Directions

1
Clean and wash the corn cobs and cook in boiling water covered with sugar for about 20 minutes. Lift out and let it cool down. Cut the bacon into strips and fry them crisply in a pan without fat. Drain on kitchen paper.
2
Clean, wash and finely dice the peppers. Clean, wash and cut the salad into strips. Whisk vinegar, salt, pepper and mustard. Embezzle oil. Peel and finely dice the onion and stir into the vinaigrette. Cut the corn grains from the cobs (see tip). Mix prepared salad ingredients and vinaigrette.
3
TIP: Place the corn cobs on the chimney of a Bundt cake tin and cut the grains down all around, thereby collecting them in the tin.