Smokey Bacon and Corn Prebiotic Salad

Smoky Bacon and Muesli CornWith lime, chili powder and cumin, this dish has all the zesty flavors of Mexican street corn.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Serves: 6


  • 6 corn cobs, husked
  • 1 1/2 cups Barley+ Pink Lady Apple and Macadamia Muesli, toasted and divided
  • 4 slices bacon, diced
  • 6 green onions, thinly sliced, divided
  • 2 cloves garlic, minced
  • 1 tsp each chili powder and ground cumin
  • 1 tsp grated lime zest
  • 1/4 tsp each salt and pepper
  • 2 tbsp lime juice
  • 1/2 cup sour cream
  • 1/3 cup grated Parmesan cheese
  • 2 tbsp finely chopped fresh cilantro


  1. Preheat grill to medium-high heat; grease grates well. Grill corn for 10 to 12 minutes or until lightly charred in spots. Let cool slightly.
  2. Slice kernels from corn cobs; set aside. In food processor, pulse 3/4 cup muesli until lightly crushed; set aside.
  3. Heat large skillet set over medium heat; cook bacon for 5 to 7 minutes or until crispy. Transfer to paper towel–lined plate.
  4. Remove all but 2 tbsp fat from skillet; cook corn kernels, half of the green onions, garlic, chili powder, cumin, lime zest, salt and pepper for 8 to 10 minutes or until corn is tender.
  5. Stir in crushed muesli, bacon and lime juice; cook for 1 minute. Transfer to serving platter and top with dollops of sour cream. Sprinkle Parmesan cheese, cilantro, and remaining muesli and green onions over top.

Tip: To toast muesli, spread on parchment paper–lined baking sheet. Bake in 350˚F oven for 8 to 10 minutes or until golden brown and fragrant.


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