Spring has sprung and that means I will start cooking on the BBQ more and making more side dish meals that will go well with BBQ meat. The first recipe of the season is the Bacon and Corn salad. It is essentially two ingredients – Bacon and Corn but the cooking process makes this ridiculously tasty and the perfect edition to you salad repertoire.
I am using D’Orsogna’s 100% Natural Premium Shortcut Bacon .- No artificial preservatives.- No added Nitrites**.- No artificial flavours.- No artificial colours.- Gluten Free.Naturally wood smoked.** No added Nitrites – This means no added nitrites, other than those occurring naturally in vegetables.** 100% Natural – This means no artificial preservatives, no added nitrites, no artificial flavours or colours, or MSG and it is minimally processed.
300gm D’Orsogna 100% Natural Premium Bacon, diced
4 Cups Frozen Corn Kernels
1 Tbs Roasted Garlic and Chive Butter (optional), can replace with normal butter
Fresh Chives, cut with scissors to serve
LET’S PUT IT ALL TOGETHER
1. Place the diced bacon into a large non-stick fry pan over a high heat. Cook stirring regularly until all the pieces are browned and crisp. Once cooked remove from the fry pan and set aside in a bowl.
2. Into the same fry pan you cooked the bacon in, add the corn (from frozen) and the butter; flatten out and leave to cook for 10 minutes before stirring. This will give the corn some lovely colour. Cook until the majority of the corn is golden.
3. Once the corn is cooked return the bacon to the pan and mix through. Chop over the chives and serve.
Store leftovers in the fridge for up to 3 days.
How to use leftovers: you mix it up with a fritter batter to make corn and bacon fritters, or add to a tossed salad.
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