Can I use canned corn for this corn & tomato salad?

I wouldn't recommend it. If you can't find fresh ears of corn, search for frozen corn kernels instead. Canned corn will be a bit too watery/mushy for this salad.

Can I make this salad without a grill?

Yes. Though I love the flavor of grilled corn, it's not always an option; as a matter of fact, one night when I tested this recipe it was raining and we couldn't pull out the grill! Instead, after crisping the bacon and removing the bacon fat you'll need for the vinaigrette, keep 1-2 teaspoons of bacon fat in the skillet and cook the fresh-cut corn or thawed frozen corn in the skillet for 3-5 minutes, until just starting to brown.

Can I use a different type of lettuce for this salad?

I really enjoy crisp romaine for this salad, but you can easily substitute in mixed spring greens or green leaf lettuce. Just make sure you pick a lettuce that's light and crisp, but not too hearty like kale.

BLT Corn & Tomato Salad that's Crisp & Flavorful!

Description

Smoky bacon and fresh summer produce make this crisp BLT Corn & Tomato Salad a winner! I love the flavor from grilling the corn, but if you don't have a grill available you can cook it inside.
Can't find fresh sweet corn cobs? See the notes for using frozen corn kernels.

Ingredients

Units Scale

4 strips thick-cut bacon, chopped
2-3 ears fresh sweet corn, on the cob
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup lime juice
3 tablespoons reserved bacon fat
1/4 teaspoon smoked paprika
5-6 cups chopped romaine lettuce (approximately 1 medium head)
2 cups grape or cherry tomatoes, halved (approximately 1 pint)
1/2 medium red onion, thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

Cook bacon. Heat a skillet over medium-high heat. Once warm, add bacon and cook for 5-6 minutes, stirring occasionally, until bacon is browned and crispy. Turn off heat and remove the bacon pieces to a plate with a slotted spoon. Reserve 3 tablespoons of bacon fat for the dressing.
Cook corn. If grilling, preheat a grill over medium-high heat. Remove husks and silk from the corn. Brush the corn with a little bacon fat and grill for 8-10 minutes, turning once or twice to prevent burning, before removing from heat. Let cool enough to handle. Holding the stalk and anchoring the tip of the cob on a cutting board, use a sharp knife to carefully cut the kernels away from the cob.
If you can’t grill, reserve 1-2 teaspoons bacon fat in the skillet you used to cook the bacon and return to medium-high heat. Holding the stalk and anchoring the tip of the cob on a cutting board, use a sharp knife to carefully cut the kernels away from the cob. Add the corn kernels to the skillet and cook, stirring frequently, for 4-5 minutes. Remove from heat.
Prepare dressing. While the corn is cooking, prepare the dressing. Combine salt, black pepper, lime juice, reserved bacon fat, and paprika in a small bowl and whisk until emulsified. Set aside.
Assemble salad. In a large bowl, Add the chopped romaine. Drizzle about 1/4 of the dressing over the romaine and toss to combine. Top the dressed romaine with cooked corn kernels, tomatoes, bacon, and onion. Drizzle with remaining dressing and toss to combine. Serve immediately.

Notes

Use frozen corn kernels: If fresh corn isn't avaialble, you can use frozen and thawed corn kernels. Reserve 1-2 teaspoons bacon fat in the same skillet you cooked the bacon in and sauté for 4-5 minutes over medium-high heat, stirring frequently.
Sauté the red onion: If you're worried the red onion will have too much bite, sauté it for 3-4 minutes in the same skillet you cooked the bacon in.
Dress lettuce before assembling salad: One of my favorite salad tips! Tossing just the lettuce in a bit of the dressing before assembling the salad ensures every bite has flavor from the dressing.