My sous chef, Mix Tape Mike, had the perfect side for my chicken dish! His Grilled Corn Salad is amazing and he is letting me share the recipe with all of you!
Ingredients
6 Ears of corn
2-3 Jalapeno's (depending on how spicy you want)
3 Organic baby cucumbers
6 Sprigs of Chives
4-6 Strips of slab bacon
4oz Creme Fraiche
2 tsp Rice vinegar
Salt/Pepper to taste
Cook bacon, pat dry and then chop. Grill the corn and jalapenos evenly, turning every few minutes. Once cooked, remove and cool corn and cut it off the cob. Cut jalapenos in half and remove the seeds. While corn is colling, mix creme fraiche and rice vinegar in a small bowl. In a large bowl, mix the cooled corn, jalapenos, chopped cucumbers, chopped chives, and bacon (reserve some bacon and chives). Now add liquid mixture and salt and pepper to taste. Top with reserved bacon and chives!
Enjoy!