Here’s a fresh, flavorful Corn Salad with Bacon that’s perfect for cookouts or as a quick side dish:
Ingredients (4–6 servings)
- 4 cups corn (fresh, grilled, or frozen & thawed)
- 6 slices bacon, cooked and crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup chopped fresh parsley or cilantro
- 1/2 cup shredded cheddar or crumbled feta (optional)
Dressing:
- 1/3 cup mayonnaise or Greek yogurt
- 1 tbsp lime juice or apple cider vinegar
- 1 tsp honey (optional)
- Salt and black pepper, to taste
Instructions
- Cook the bacon:
- Cook until crispy, then drain and crumble.
- Prepare the corn:
- If using fresh corn, boil or grill until tender, then cut off the kernels.
- If using frozen, thaw and pat dry.
- Mix the salad:
- In a large bowl, combine corn, bacon, tomatoes, red onion, herbs, and cheese (if using).
- Make the dressing:
- Whisk together mayonnaise (or yogurt), lime juice, honey, salt, and pepper.
- Combine & chill:
- Toss dressing with the salad until evenly coated.
- Refrigerate 30 minutes before serving for best flavor.
💡 Tips:
- Grilled corn adds a smoky flavor that pairs beautifully with bacon.
- Add diced avocado just before serving for creaminess.
- For a Southwest twist, mix in black beans and a pinch of chili powder.
If you’d like, I can also give a lighter vinaigrette version (no mayo) that’s great for summer BBQs.
