We won’t have corn where I live for much longer and I just love summer corn. This salad is perfect for picnics and a great accompaniment to any summer meal. Because it does not have a mayonnaise base it can sit out for a little while and it is even better at room temperature. I hope you get the chance to enjoy this summer delight…
Fresh Corn, Orzo & Roasted Red Peppers Salad With A Bacon Vinaigrette
4 ears fresh corn
6 slices of bacon
1-2 roasted red peppers chopped / HOW TO roast red peppers
1 lb Orzo noodles cooked according to box instructions
1 onion minced
2 tbs red wine vinegar
2 tbs chopped fresh dill
2 tbs chopped fresh tarragon
1/2 cup Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
Husk and clean corn. In a large pot, place corn and about three cups of water. You are going to steam rather than boil corn. When the water starts to boil, cook corn for exactly six minutes. Fill a large bowl with ice water. Drain corn and place immediately in ice water for 3 to 5 minutes. This will stop the corn from cooking any more. With a sharp knife, remove kernels from the cob (reserve the cobs for corn chowder recipe). Set corn aside.
In a fry pan, cook bacon until crisp then remove from pan. Pour the remaining bacon fat into a mason jar and add salt & pepper and 2 tablespoons of red wine vinegar. In a large bowl mix corn, minced onion, chopped roasted red peppers, drained cooked orzo pasta, herbs, cheese and bacon. Pour dressing over salad, toss and serve. Delicious!