Smokey bacon succotash salad

August 30, 2011 |  by  |  Chef Demos
Thanks to Daniel Miller from Duckspoon.com for showing us how to make a delicious succotash salad last Sunday! Here’s the recipe:

  • 1/4 lb bacon diced
  • 6-8 ears of corn
  • 1 red pepper diced
  • 1/2 bunch basil
  • 1 red onion diced
  • 3 tbsp chevre
  • 1 bunch onion tops or green onions
  • 2 tbsp butter
  • drizzle olive oil
  • salt to taste

Boil the corn for about 15 minutes until done.  Put to the side until cool.  Using a chef knife slice the corn from the cob into a large bowl.  Render the diced bacon and put to the side. Drain most of the bacon fat off (leave a little in the skillet) and add 2 table spoons of butter and a drizzle of EVOO.  Add the diced onion and cook until translucent.  Add the diced red pepper.  Allow to cook for a minute so the pepper is slightly cooked, but still crunchy.  Add the bacon and the corn.  Stir well and then decant the contents of the skillet into a large bowl.  Add the diced onion tops and the diced basil.  Add 3 table spoons of chevre and mix well.  Season with salt to taste.


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