Ingredients

The following ingredients have 4 Servings
  • 6 ears corn on the cob (shucked)
  • 8 slices bacon
  • 2 jalapenos (seeds removed and minced)
  • 2 Tbsps olive oil
  • 2 Tbsps lime juice
  • 1/2 Tbsp sugar
  • kosher salt, pepper to taste
  • 1/4 cup chopped fresh basil

Instruction

  • Boil the corn for 10 minutes, remove from water and let them cool.
  • Use kitchen scissors to cut the bacon into bite size pieces directly into a skillet over medium heat. Cook the bacon, stirring occasionally 6 to 8 minutes. Remove and drain on paper towels.
  • Cut the corn off the cob and place the kernels in a large bowl and add the bacon and jalapeno.
  • Pour the olive oil, lime juice, and sugar over the salad and toss until evenly mixed. Add kosher salt and pepper to taste. Top with fresh basil. Serve at room temp or refrigerate one hour and serve cold.