Bacon BLTs & Fresh Corn Salad
There was a lot of BLT love today at the station! Everyone agrees that it really is the perfect sandwich when tomato season hits. Crisp lettuce, juicy tomatoes, salty bacon, and toasted white bread slathered with a fresh basil mayo is a resounding YES. Pair it with a flavorful, summery charred corn salad and dinner is done!

Bacon BLT
Ingredients
- 1 lb bacon
- 1 cup mayonnaise
- 1 cup loosely packed basil leaves, roughly chopped
- 8 slices good quality white bread
- 1 head of romaine lettuce
- 2 ripe heirloom tomatoes, sliced
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 400. Arrange the bacon slices on a rimmed baking sheet (line with parchment or foil for easier cleanup) and cook bacon until crisp and brown, about 15-18 minutes depending on thickness. Drain on paper towels.
- In a food processor, blend the mayonnaise and basil until smooth.
- Using a toaster or the broiler in your oven, toast the bread until lightly browned. Slather each slice with the basil mayo and top half the pieces with lettuce, sliced tomato (season with salt and pepper), and 3-4 pieces of bacon per sandwich. Top with the remaining bread and eat right away.

Fresh Corn Salad
Ingredients
- 4 ears of corn, shucked
- 2 tbsp olive oil
- 1 bell pepper or 2 small sweet peppers, diced
- 2 tbsp mayonnaise
- 2 green onions, sliced
- 1/4 cup Italian parsley, finely chopped
- 1 jalapeño, seeded and diced
- 1/4 cup feta, finely crumbled
- 1 tbsp lime juice, or lemon juice
- 1 tsp smoked paprika
- salt and pepper, to taste
Instructions
- Slice the corn kernels from the cobs with a sharp knife. Heat the olive oil in a stainless steel pan over high heat. Add the corn and allow it to char and caramelize before stirring. Cook for another minute or two, then add the diced peppers and continue to cook for another 2-3 minutes. Corn and peppers should be tender, but still crisp. Remove from heat and add in the mayonnaise, green onions, parsley, jalapeño, feta, lime or lemon juice, and smoked paprika. Season with salt and pepper and serve warm or at room temperature.