Barbecue Bacon Wedge Salad with Grilled Corn

foodnetwork.com

Valarie Halcin Breedlove

subheading: Corn:

1 tablespoon olive oil

1 ear corn, shucked

subheading: Bacon:

¼ cup barbecue sauce

2 tablespoons apple cider vinegar

1 tablespoon dark brown sugar

½ pound slab bacon about 1 inch thick, halved lengthwise

subheading: Salad:

1 head iceberg lettuce, quartered into wedges

1 cup cherry tomatoes, halved

Kosher salt and coarsely ground black pepper

Blue Cheese Dressing, recipe follows

2 tablespoons Ryan’s Pickled Red Onions, recipe follows

subheading: Blue Cheese Dressing:

½ cup mayonnaise

2 tablespoons buttermilk

1 tablespoon white vinegar

¼ teaspoon sugar

Dash hot sauce

Kosher salt and freshly cracked black pepper

¼ cup crumbled blue cheese

subheading: Ryan's Pickled Red Onions:

1 medium red onion, thinly sliced

1 tablespoon whole black peppercorns

¼ cup apple cider vinegar

¼ cup white vinegar

2 tablespoons sugar

2 teaspoons kosher salt

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