Blueberry Corn And Pancetta Salad

1. 1

   Pre-heat grill to high or boil salted water. Grill corn (or boil), preferably in husk, until cooked but still al dente. Remove from grill, let cool down, husk and cut corn off the cob, separating kernels and placing in a large bowl.

2. 2

   Meanwhile, cook diced pancetta over medium-high heat until browned in saute pan. Remove with slotted spoon from saute pan, blot excess grease, allow to cool and then add to corn.

3. 3

   Add blueberries, cucumber, red onion, cilantro and chipotle pepper to corn and pancetta mix.

4. 4

   In a small bowl mix lime juice, olive oil, cayenne, honey with salt and black pepper to taste. Whisk well to combine.

5. 5

   Add lime juice dressing to the corn/bacon/blueberry mix and toss well.

6. 6

   Refrigerate for at least 2 hours or preferably overnight. Holds up well for at least 24 to 48 hours.

* Per serving · 4 servings · Values may vary.