Mixed Green Salad with Sweet Corn Cakes, Bacon and Goat Cheese

What if I told you that you could eat bacon, real bacon, and not feel guilty about it?

Yep, you can.  And I'm going to tell you how:

Eat a small amount.

Wow.  Earth-shattering secret, I know.  But for some reason,  so many people tend to think that you have to eat a lot of something in order to taste it or feel satisfied by it.

I'm here to prove to you that that's not true.  Far from it.

When it comes to bacon, I'm a real-deal kinda gal.  Give me real bacon or give me death!  Please don't try to give me turkey disguised as bacon.  Don't give me soy that has been pressed flat and dyed pink and try to pass it off as the real deal, because I assure you, I'm not fooled.

ONE real slice of bacon, preferably thick and center cut, smoked with applewood and cooked until crispy is more delicious, more satisfying, more preferable, more REAL than one hundred slices of the fake stuff. And ONE single slice of the real deal, crumbled on top of these sweet corn cakes and served on a big bed of mixed baby greens with a little goat cheese - that's the real deal too.  One slice is all you need.

Truth be told, you could certainly omit the bacon from the salad when you serve the corn cakes but it really compliments the sweet corn and mild onion perfectly.  And in my opinion, one slice of bacon isn't going to throw anyone's "diet" off course.

We had this for a light dinner but I think it would be a really delicious brunch dish or first course or side salad for a Southern dinner party.

Sweet Corn Cakes
makes 4-6 corn cakes, serves 2 as a dinner salad, or more if using as a side-dish (this recipe can easily be doubled)
adapted from Martha Stewart

1 teaspoon + 1 Tablespoon Extra Virgin Olive Oil
1 1/2 cups frozen or fresh sweet corn kernels
1 cup finely diced zucchini (the pieces should be about the size of the corn kernels, from 1 small zucchini)
kosher salt and ground black pepper, to taste
2 green onions, thinly sliced (white and green parts)
1 large egg, lightly beaten
2 tablespoons cornmeal

Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat.  Add the corn and zucchini and season with salt and pepper.  Cook until slightly softened, about 4-5 minutes, stirring occasionally.  Transfer to a medium bowl and allow to cool slightly, about 5 minutes, before mixing in the sliced green onions, beaten egg and cornmeal.  The mixture will look like it won't hold together but it will thicken slightly as it stands for 1-2 minutes, and it does hold together in the frying pan.

Wipe clean the skillet you used for the vegetables, and in it heat 1 tablespoon of olive oil over medium heat.  When the oil is hot, use a 1/4 cup measuring cup to scoop dollops of the corn and zucchini mixture onto the skillet, spacing them about 1-2 inches apart and pressing the measuring cup down just slightly to flatten a bit.  Let the cakes cook 3-5 minutes until golden, then gently flip using a thin metal spatula and cook on the second side another 2-4 minutes or until fully set.  Once cooked, transfer the cooked corn cakes onto a paper-towel lined plate to drain.

Serve warm or at room temperature, see below for serving suggestion.

Mixed Greens with Sweet Corn Cakes, Bacon and Goat Cheese
for 1 serving.  (this can easily be doubled to serve two as an main course, or more if a side-dish)

1 slice bacon, cooked until crispy, drained on paper towels and cooled
2 or more cups mixed baby greens
2-3 Sweet Corn Cakes (see recipe above)
1 oz goat cheese or feta
optional:  chopped tomatoes, cucumbers, radishes, sliced green onions, etc. for topping salad
vinaigrette (try my stand-by Balsamic Vinaigrette)

Break up the crispy cooked bacon into small, bite-sized pieces.

Place the mixed greens into a serving bowl and top with optional salad toppings.  Top the salad with the Sweet Corn Cakes.  Sprinkle the crumbled bacon and goat cheese over the salad and serve with the vinaigrette.