Roasted Corn and Tomato Salad with Jalapeno Vinaigrette
4 ears of corn, shucked
1 cup of grape tomatoes
½ cup feta cheese
4 slices of bacon, cooked until crisp and crumbled
1-2 cups of romaine lettuce, chopped
1/3 cup red onion, diced
¼ cup fresh basil, julienned cut
1 Jalapeno, diced
¼ cup olive oil
¼ cup lime juice or fresh squeezed juice of 2 limes
1-2 Tbsp. honey
Salt and pepper to taste
- Pre-heat grill to high heat. Place a large pot of water on high to boil on the stove. Cook bacon if not done so already.
- Boil corn for 5-7 minutes, and then finish off on the high heat grill for 3-4 minutes, rotate to roast the corn. Let cool and cut corn off the cob and into a medium size bowl.
- Cut tomatoes in half and add to the corn, next add the feta cheese and green onions to the bowl and mix gently. Set aside.
- Make salad dressing, by mixing olive oil, lime juice, honey, salt, pepper, and jalapeno. Use a food processer or immersion blender to mix the dressing. Pour salad dressing over corn mixture, mix well. Top with bacon and serve over chopped lettuce.
**Photo credit to http://www.eat-drink-smile.com**