Roasted Corn, Poblano, And Bacon Salad With Maple-Lime Vinaigrette

• 3 tablespoons pure maple syrup
• 3 tablespoons fresh limejuice
• 2 teaspoons fresh lime zest
• 1 teaspoon hot sauce
• 2 tablespoons grapeseed oil
• 5 ears fresh white or yellow corn, shucked
• 1 medium poblano pepper, chop in 1/2-inch pieces, seeds removed
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic salt
• 1/2 teaspoon lemon & pepper seasoning salt
• 1/2 teaspoon ground cumin
• 5 slices of bacon, cut in bite size pieces
• 1 cup chopped red onion
• 1 cup chopped sweet red pepper
• 1/2 cup chopped cilantro, plus extra for garnish

1. In a small bowl, whisk maple syrup, lime juice, lime zest, and hot sauce until well mixed. Set aside.
2. Heat a large (11-inch or bigger) high walled skillet on medium-high for 3 minutes. Add 2 tablespoons grapeseed oil, heat, and sprinkle with corn kernels and poblano pieces, paprika, garlic salt, lemon pepper, and cumin. Stir corn and poblanos every 2-minutes until corn is slightly roasted and brown, about 6-minutes total. Pour roasted corn and poblanos into a large salad bowl.
3. Meanwhile, in a separate skillet or wait and use the same skillet over medium heat, cook bacon about 3 minutes or until limp. Add onion; cook 4-5 minutes longer or until bacon is browned, stirring occasionally. Add bacon and onions (I included the bacon fat), sweet red peppers, and cilantro to the corn mixture; stir well. Pour maple lime vinaigrette over roasted corn salad and mix well. Serve at room temperature or chilled.rnOptional: Line salad bowl with lettuce leaves.

maple syrup, fresh limejuice, fresh lime zest, hot sauce, grapeseed oil, poblano pepper, paprika, garlic salt, lemon, ground cumin, bacon, red onion, sweet red pepper, cilantro

Taken from food52.com/recipes/13777-roasted-corn-poblano-and-bacon-salad-with-maple-lime-vinaigrette (may not work)