Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium heat (375 degrees). Place a large cast iron skillet on one side of grill. Add bacon to skillet in a single layer. Cook 12 to 15 minutes or until crisp, turning occasionally. Remove skillet from grill. Remove bacon; drain on paper towels. Chop bacon; set aside.
When you see the Hy-Vee Homegrown logo, you can trust that your produce was grown locally by Midwest farmers. We work with hundreds of local farms to source fruit and vegetables grown within 200 miles of your Hy-Vee store.
Try seasonally available Hy-Vee Homegrown sweet corn in a grilled BLT salad paired with arugula and fresh grape tomatoes.
Servings and Ingredients
|6 slice(s) original sliced bacon|
|4 ear(s) Hy-Vee Homegrown sweet corn, husks and silks removed|
|¼ c. Gustare Vita olive oil|
|3 tbsp. fresh lime juice|
|2 tbsp. fig spread, or preserves|
|½ tsp. kosher salt|
|½ tsp. Hy-Vee ground black pepper|
|2 c. fresh baby arugula|
|1 c. Hy-Vee sweet grape tomatoes, halved|
Things To Grab
- Charcoal or gas grill
- Large cast iron skillet
- Paper towels
- Large bowl
Meanwhile, spray corn with nonstick spray. Grill 9 to 11 minutes or until slightly charred, turning frequently. Remove from grill; cool slightly.
Stir olive oil, lime juice, fig spread, salt, and pepper in large bowl until combined. Cut corn kernels from cobs; add to bowl. Reserve 1 tablespoon chopped bacon. Add remaining bacon, arugula, and grape tomatoes to corn mixture; toss to coat. Top with reserved bacon.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 15mg
- Sodium: 389mg
- Total Carbohydrates: 17g
- Protein: 5g
Hy-Vee Test Kitchen