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Categories:
corn red bell peppers potatoes bacon extra-virgin olive oil sherry wine vinegar blue cheese green onions fresh oregano
Viewed: 10 - Published at: 6 years agoIngredients
- 3 ears fresh corn, unhusked
- 2 large red bell peppers
- 2 pounds 1 1/2- to 2-inch-diameter unpeeled red-skinned potatoes (about 24), quartered
- 4 thick bacon slices, cut into 1/2-inch pieces
- 1/2 cup extra-virgin olive oil
- 3 tablespoons Sherry wine vinegar
- 1/3 cup crumbled blue cheese
- 1 cup chopped green onions
- 3 tablespoons chopped fresh oregano
Method
- Prepare barbecue (high heat).
- Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes.
- Cool 15 minutes.
- Remove husks and silk.
- Cut kernels from cobs.
- Cut 1/2 inch from top and bottom of each pepper.
- Quarter each pepper lengthwise.
- Trim ribs and seeds from peppers.
- Flatten pieces, breaking slightly, if necessary.
- Place peppers on grill, skin side down.
- Grill without turning until skins are blackened and blistered, about 10 minutes.
- Cool 10 minutes.
- Peel peppers; cut into 1/2-inch squares.
- Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
- Drain; let cool 5 minutes in strainer.
- Transfer to large bowl.
- Saute bacon in medium skillet over medium heat until crisp.
- Using slotted spoon, transfer bacon to paper towels.
- Whisk oil and vinegar in small bowl to blend.
- Season dressing with salt and pepper.
- Drizzle 1/4 cup dressing over potatoes; toss to coat.
- Add corn, bell peppers, bacon, cheese, onions, oregano, and 3 tablespoons additional dressing; toss to coat.
- Season salad with salt and pepper.
- Add remaining dressing by tablespoonfuls to moisten, if desired.
- Serve warm or at room temperature.
