Simple Corn Salad Recipe

Take advantage of fresh corn available in the summer months and throw together this simple corn salad for a light dinner (or lunch) side item! You can't go wrong with a little bacon mixed in this recipe and tossed with a tasty sauce.

Ingreadient

• 5 ears corn (shucked)
• 2 slices bacon (diced)
• 4 green onions (white and green parts, diced)
• 6 ounces mushrooms (fresh, diced)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon honey
• salt (to taste)
• pepper (to taste)

Step by step

1. In a pot of boiling water cook the corn until tender, about 5 minutes. Let cool for a few minutes then carefully cut the corn off the cob and transfer to a medium mixing bowl.
2. In a skillet over medium heat cook the bacon pieces while stirring until they begin to brown, about 2 or 3 minutes. Add in the green onions and mushrooms and cook while stirring occasionally until they begin to soften, another 2 or 3 minutes. Stir the mushroom mixture into the corn and set aside.
3. In a small jar combine the olive oil, lemon juice and honey and shake vigorously to emulsify. Pour over corn salad and toss to combine. Season with salt and pepper. It can be served cold, but we prefer it warm.