Jerk Spice Cheese Corn Salad

It's British corn season, and this Jerk Spice corn salad is perfect for summer evenings either as a light lunch or add it to chicken or pork for a perfect dinner with friends or make this veggie by removing the bacon and adding Quorn instead.

Ingredients

• Six slices of streaky bacon
• 200g Truckle of Cheshire Cheese Company Jerk Spice cheese
• Four fresh sweetcorn kernels cut from the cob.
• One avocado, sliced.
• 150g cherry tomatoes
• One whole red pepper, chopped.
• 30g fresh rocket
• Handful of basil
• Salt and pepper to taste

Method

Heat a frying pan and slice the bacon into bite-size pieces. Add the bacon to the pan and cook until the bacon is crispy. Remove from the heat when cooked and use a kitchen paper towel to drain.

Cook the sweetcorn by adding to a pan of boiling water and cooking for approx. 20 mins or until the sweetcorn is golden and tender. Remove the kernels and allow them to cool.

Slice the avocado, chop the pepper and tomatoes and add salt and pepper.

Add the rocket and all the ingredients to a large salad bowl and add grated Jerk Spice cheese. 

Add a simple red wine vinaigrette or your favourite dressing and finish by garnishing with basil. Enjoy!