BLT Corn Salad Wrap

Grilling is such a perfect theme for a summer recipe swap! I love using the grill during the summer – it just seems to make everything faster and easier.

I always think meat when I think grilling, but I was lucky enough to get a veggie-heavy recipe to shake things up. This easy salad is great warm or cold – which makes it the perfect dish for summer. Wrapped in lettuce leaves, it’s a great lunch or light dinner – but even on it’s own it’s a great side salad.

Thanks for submitting the recipe, Christine! We really enjoyed it.


BLT Corn Salad Wrap
(from Christine’s Kitchen Chronicles)
Makes about 5 cups of corn salad

3 ears of corn, shucked of their husks and silk
1 c. cherry tomatoes, sliced in half
1/2 c. chopped green onions
4 slices cooked bacon, diced
Juice of 1 lime
1 T. olive oil
Salt and pepper,  to taste
A good sprinkling of chili powder and smoky paprika
Butter lettuce or iceberg lettuce leaves

Grill the corn and when it has cooled enough to handle, cut off the cob.

Toss the corn in a bowl with the tomatoes, green onions, bacon, lime juice and olive oil. Season to taste with salt, pepper, chili powder and paprika.

Serve with lettuce leaves as wraps.


You can check out the rest of the Grilling Swap recipes below. Thanks, Sarah, for hosting!


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5 thoughts on “BLT Corn Salad Wrap

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