Roasted Corn Salad

Roasted Corn Salad
Product Code: Roasted Corn Salad
Availability: In Stock
Price: $0.00

Perfect for Summer and early Fall BBQ's and parties! We used our Hickory Garlic Seasoning, but have also made this recipe with our Beer Can Chicken Rub, St Louis Style Rib Rub, Mesquite BBQ Seasoning, Southwest Chipotle Seasoning and Smoky Roasted Garlic & Onion Seasoning.


  • 2 red bell peppers
  • 6 ears fresh corn, husked and kernels shucked
  • 4 oz bacon or pancetta
  • 1 1/2 tsp Galena Canning Company Hickory Garlic Seasoning
  • 3 Tbs Galena Canning Company Roasted Garlic Olive Oil
  • 1/4 cup cilantro, chopped
  • 1 tsp Robust Ribeye Marinade






  1. Turn broiler to high. On a foil lined baking sheet, broil the peppers directly under the flame, turning every 5-7 minutes, until all sides are blackened and charred. (You can also do this on the grill) Remove peppers and place in a small mixing bowl, cover with plastic wrap and let steam for 10 minutes. Remove plastic wrap and let cool slightly. Pull off stems, scrap out seeds and peel off charred skin. Slice peppers lengthwise and set aside.
  2. Preheat oven to 400F. Drizzle corn kernels with 2 Tbs of the Galena Canning Company Roasted Garlic Olive Oil and season with Hickory Garlic Seasoning. Roasted for 20 minutes, remove and set aside.
  3. Slice bacon into thin strips place in a skillet over medium-low heat until crispy. Remove with a slotted spoon and place on paper towels. Set aside.
  4. In a serving bowl, combine roasted red pepper strips, roasted corn, bacon, cilantro and Robust Ribeye Marinade.Drizzle with remaining Roasted Garlic Olive Oil and toss. Taste and add additional Hickory Garlic Seasoning to your liking.

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