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Sunday, July 1, 2012

Grilled Corn and BLT Lettuce Wraps

It's hot. Like really hot. And sometimes when its hot and you're hungree you just don't know what to do. Sandwiches just seem too heavy, burgers are like a death sentence, but a regular salad just won't be satisfying enough. Talk about a dilemma #hungreegirlproblems. Well, consider you're situation amended because I'm here to solve this problem for you. Here is a lunch that is refreshing, SO easy, filling, yet light enough for the brutal heat of the summer. My favorite sandwich, the BLT, *bacon, lettuce, tomato* get's a makeover in a salad form. Fresh cherry tomatoes and creamy avocado gets mixed with grilled corn and thick chunks of bacon, all tossed in a lemon and olive oil and served in big fluffy butter lettuce leaves. The flavor of the bacon penetrates the entirety of the salad, delivering a smokey kick to every bite. YUM. I'm adding this recipe into my go-to's for quick summer lunches, and if you try it, you will too.

Grilled Corn and BLT Lettuce Wraps for 5, inspired and adapted from Joy the Baker

5 ears of corn, cleaned
1 package thick cut bacon
2 pints cherry tomatoes
2 avocados
1 lemon
1 tbs olive oil
garlic powder
2 heads of Bibb or Butter Lettuce

Recipe: Char the corn on the grill. If your grill is on high this will take about 10 minutes. Cut the corn off of the cob and place it into the fridge to could down while you prepare the rest of the salad. Halve the cherry tomatoes.

Cut the bacon into thick pieces, and cook in a hot skillet until slightly crispy, about 7 minutes. Once cooked put on a paper towel to drain.
Peel the avocados and cut them into thick squares. In a bowl, combine the cooled corn, bacon, tomatoes, and avocado. 
 Squeeze the lemon and drizzle the olive oil over the salad. Sprinkle with a generous amount of salt, garlic powder, and paprika and toss lightly.
 Serve in giant lettuce leafs and ENJOY.

bacon makes everything better.

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