Boistfort Valley Farm
Community Supported Recipe Box

Roasted Corn, Bacon & Napa Cabbage Slaw


  • 3 ears fresh sweet corn
  • 4 strips thick-cut bacon (cut into pieces)
  • 1 head Napa cabbage
  • 1 medium onion (thinly sliced)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • sea salt
  • Freshly ground black pepper to taste


dish: salad
season: fall

1. Pre-heat oven to 400 degrees. Shuck the corn and cut the kernels off onto a baking sheet. Coat the corn in olive oil, salt and pepper and toss into the oven for 15-20 minutes. Remove and let cool.

2. While corn is roasting, heat medium saute pan over medium high heat. Add the bacon and cook until it starts to crisp up (about 10 minutes). Remove the bacon to a paper towel-lined plate, keeping the bacon fat in the pan.

3. Lower heat to medium and add the apple cider vinegar and onions to the pan. Cook for about 5 minutes, until onions are soft.

4. In a large mixing bowl, combine corn and cabbage. Pour all the contents from the saute pan with the onions over the corn and cabbage. Add the bacon, and salt and pepper to taste. Toss the salad until all cabbage is coated in the delicious bacon fat and vinegar. Serve immediately.