From the blog For Love of the Table
6 strips bacon (5 to 6 oz.)
2 large ears of corn
1 1/2 c. cherry tomatoes (8 oz.), halved
2 green onions, trimmed and thinly sliced
2 large handfuls arugula (2 1/2 to 3 oz.)
Salt & pepper, to taste
1 1/2 to 2 t. Sherry Vinegar
1 T. Extra Virgin Olive Oil
12 Corn Cakes (recipe below)
Honey
In a cast iron skillet, cook the bacon over moderately low heat, turning occasionally, until crisp. Remove to paper towels and break into 1-inch pieces.(Alternatively, cut the bacon into 1-inch squares prior to cooking.) Measure the bacon fat and return 2 T. to the pan. Reserve the pan until you are ready to make the corn cakes.
While the bacon cooks, place the ears of corn in a 375° oven and roast for 20 minutes. Remove from oven and when cool enough to handle, pull of the husks and silks. Cut the kernels from the cob. You should have about 2 cups corn kernels.
Place the corn, cherry tomatoes, green onions, bacon and arugula in a large bowl.
Set aside while you prepare the corn cakes.
When ready to serve the salad, season the vegetables with salt & pepper. Drizzle 1/2 T. sherry vinegar and a tablespoon of olive oil over the vegetables and toss to coat. Taste. Correct the seasoning with salt, pepper and more vinegar if necessary. If the salad seems dry, drizzle in a bit more olive oil.
To plate the salad, shingle three pancakes in an arc along the edge of four plates. If you like, drizzle a small amount of honey over the pancakes (don't overdo it...this isn't dessert). Mound a fourth of the salad in the center of each plate and serve immediately. Serves 4.
http://www.forloveofthetable.com/2013/08/and-yet-another-summer-saladcorn-cakes.html