-
Prep time
5 minutes
-
Cook time
15 minutes
-
Serves
4
Author Notes
A few things scream summer to me, and two of them are charred corn and a good BLT. Corn means summer BBQs and quick summer salads, and BLTs (or BALTs, in this case) mean easy, delicious, sandwiches with bright and juicy tomatoes that you can take anywhere—to a picnic, on the road, or my favorite, the beach.
Here, I take the classic sandwich and up the ante by adding a charred corn mayo that comes together in just a few minutes, with just two ingredients.
You can use any bread you prefer, but I recommend using sourdough. It toasts really well and can stand up to an impressive BLT like this one without becoming soggy. And if you are the lucky owner of sourdough starter and you want to make your own bread, I love this recipe which uses unfed starter.
—Nea Arentzen
Ingredients
-
1 cup
mayonnaise, plus more for toasting
-
1 cup
corn kernels (frozen is fine)
-
1/2 teaspoon
kosher salt plus more to taste
-
Freshly ground black pepper
-
8
slices sourdough bread
-
1 pound
bacon
-
1
head butter lettuce
-
2
beefsteak tomatoes, sliced
-
1
avocado, sliced
Directions
-
Add the mayonnaise to a medium bowl or large measuring cup.
-
Place a large nonstick pan over medium-high heat, then add the corn and cook, without stirring, until slightly charred on the bottom, about 5 minutes. Stir and shake the pan; cook another minute. Transfer the corn and ½ teaspoon salt to the bowl with the mayonnaise. Use an immersion blender to puree the corn and mayonnaise until mostly smooth but some corn pieces remain (Alternatively, use a blender or food processor.) Wipe the pan clean.
-
Arrange the bacon in the same pan off heat, then turn the heat to medium (you may need to cook the bacon in batches). When the fat starts to render, cook for 2–3 minutes per side, or until crispy and browned. Transfer the bacon to a paper towel-lined plate to drain excess fat and repeat with the remaining bacon, if needed. Wipe the pan clean.
-
Spread a thin layer of plain mayo on both sides of all the bread slices. Return the same pan to medium heat and toast the bread until golden brown, about 2 minutes per side.
-
Spread corn mayo on all eight slices of bread (you don’t have to use it all). On half of the slices, layer with lettuce, avocado, bacon, and tomato (yes, in that order!). Season the tomatoes with a little salt and freshly cracked pepper.
-
Top with the remaining bread slices, corn-mayo side down. Wrap in parchment paper to bring with you on the go, or serve immediately.
See what other Food52ers are saying.