Katie maxes out her crunchy salad with sweet and savory bacon, grilled corn, pickled red onion and tangy blue cheese dressing!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3yHR4pfSubscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Barbecue Bacon Wedge Salad with Grilled CornRECIPE COURTESY OF KATIE LEE BIEGELLevel: EasyTotal: 1 hrActive: 30 minYield: 4 servingsIngredientsCorn:1 tablespoon olive oil1 ear corn, shuckedBacon:1/4 cup barbecue sauce2 tablespoons apple cider vinegar1 tablespoon dark brown sugar1/2 pound slab bacon about 1 inch thick, halved lengthwiseSalad:1 head iceberg lettuce, quartered into wedges1 cup cherry tomatoes, halvedKosher salt and coarsely ground black pepperBlue Cheese Dressing, recipe follows2 tablespoons Ryan’s Pickled Red Onions, recipe followsBlue Cheese Dressing:1/2 cup mayonnaise2 tablespoons buttermilk1 tablespoon white vinegar1/4 teaspoon sugarDash hot sauceKosher salt and freshly cracked black pepper1/4 cup crumbled blue cheeseRyan's Pickled Red Onions:1 medium red onion, thinly sliced1 tablespoon whole black peppercorns1/4 cup apple cider vinegar1/4 cup white vinegar2 tablespoons sugar2 teaspoons kosher saltDirectionsFor the corn: Preheat the broiler. Line a baking sheet with foil.Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob.For the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces.To assemble the salad: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately.Blue Cheese Dressing:Yield: Makes about 1 cupMix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese.Ryan's Pickled Red Onions:Yield: Makes about 2 cupsPlace the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved. Pour over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #KatieLee #BarbecueBaconWedgeSalad #GrilledCornKatie Lee Biegel's Barbecue Bacon Wedge Salad with Grilled Corn | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=4Bgewm_MpfE