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Sweet Corn Salad with Bacon

This sauteed Sweet Corn Salad with Bacon is a favorite of my personal chef clients. It's a summery side dish or appetizer that can be served warm, at room temperature or chilled. The corn salad is full of fresh sweet corn, crisp and…

  • Prep10 minutes
  • Cook15 minutes
  • Total25 minutes
  • Serves6
  • Calories268 kcal
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Sweet Corn Salad with Bacon

This sauteed Sweet Corn Salad with Bacon is a favorite of my personal chef clients. It's a summery side dish or appetizer that can be served warm, at room temperature or chilled. The corn salad is full of fresh sweet corn, crisp and salty bacon, shallots, red bell peppers, basil and cilantro.

sweet corn salad on a tortilla chip

The inspiration for this sweet corn salad with bacon recipe came from a personal client request. To go along with their weekly entrées, the family wanted a side dish with BACON. What better to accompany salty crisp bacon than sweet and buttery fresh corn?

In the summer, sweet corn is fresh, buttery, and plentiful. I LOVE cooking with it. New Jersey has some of the sweetest corn on the cob. The kernels pop with amazing deliciousness in some of my favorite recipes including avocado corn salad, Texas caviar, veggie and bean enchiladas, and an easy 30 minute vegetable chili.

A quick sauté of the corn, shallots, red bell peppers, garlic in bacon fat and butter enhances the sweetness of the vegetables. Toss the veggies with crisp bacon, smoked paprika, apple cider vinegar and fresh herbs.

This fresh corn salad makes a great side dish with grilled steak, fish or chicken. Or serve it as a snack with tortilla chips.

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Ingredients for corn salad

corn on the cob, bacon, shallots, red bell pepper, butter
  • Thick cut bacon
  • Salted butter
  • Shallot ~ Vidalia or yellow onions are an alternative
  • Red bell pepper ~ Orange or yellow bell peppers can be a substitute.
  • Garlic
  • Corn on the cob ~ When corn is in season, nothing compares to it's sweet flavor. Frozen sweet corn is also an option.
  • Smoked paprika, kosher salt, black pepper
  • Apple cider vinegar ~ Red wine or champagne vinegar are also options.
  • Fresh cilantro and basil

How to cut corn off the cob - no mess!

cutting corn off the cob

Fresh corn is my first choice for corn salads. But cutting corn off the cob can be tricky and messy. The kernels can bounce all over your kitchen counters if not contained. Use these steps to easily slice corn off the cob.

  • To corral the sweet corn niblets, stand the bottom end of the cob in large bowl.
  • Using a large sharp chef's knife, slice from the top down so the kernels fall into the bowl.
  • Rotate the cob and continue slicing each side until all the corn is cut off.

How to make corn salad?

This is one of the tastiest summer corn and bacon salad recipes. You'll love how easy it is to make.

Cooked bacon in a strainer basket.
  1. Step 1: Slice the bacon into pieces and cook until crispy. Drain on paper towels.
Diced red pepper, shallot and garlic.
  1. Step 2: Along with some of the bacon grease and a pat of butter, sauté the shallot, red bell pepper, and garlic.
Adding smoked paprika to sweet corn salad sauté.
  1. Step 3: Stir in smoked paprika, apple cider vinegar, and fresh basil and cilantro.
Adding herbs and to fresh corn salad.
  1. Step 4: Toss the cooked bacon with the sauteed vegetables. Serve as a side dish or a dip with tortilla chips.

Expert tips

  • Use fresh corn on the cob ~ Without a doubt, fresh corn is my first choice for this recipe. Choose corn that have bright green and slightly damp husks wrapped tightly on the cob. The tassel should be sticky and brown. Use the corn as soon as you can. As sweet corn sits after picking, the sugars in the kernel turn to starch. This reduces the flavor and makes the texture tough.
  • Thick cut bacon! ~ Use meaty, thick cut bacon. And slice it into 1 inch pieces. The bacon should be plentiful and stand out in the dish.
  • Just a quick sauté ~ The shallot, red bell pepper and sweet corn will have the most delicious flavor when sauteed until just tender crisp.
  • Fresh herbs please ~ I love the combination of fresh basil and cilantro in the corn salad. But try other herbs too if you would like. Some options are fresh thyme, oregano, and parsley.
scrambled eggs with corn salad

How to serve sweet corn salad

This summer recipe is a versatile dish.

  • Serve the corn salad warm, at room temperature or chilled.
  • It's the perfect side dish to accompany summery entrees like burgers, chicken skewers, or bbq beef brisket sandwiches.
  • Along with a bowl of crunchy tortilla chips, the sweet and savory corn and bacon recipe is a tasty dip.
  • One of my favorite ways to enjoy corn salad is along side fluffy scrambled eggs.
corn salad

More salads and dips to try

One more thing

salad with sweet corn and bacon.

Sweet Corn Salad with Bacon

This delicious Sauteed Sweet Corn Salad with can be served as a side dish or appetizer. Try it warm, at room temperature or chilled. It's loaded with fresh sweet corn, crisp and salty bacon, shallots, red bell peppers, basil and cilantro.

Ingredients

  • 12 ounces thick cut bacon (sliced in 1 inch pieces)
  • 1 tablespoon salted butter
  • ½ cup sliced shallots
  • 1 cup diced red bell pepper
  • 2 garlic cloves (chopped)
  • 6 ears of sweet corn (cut off the cob, about 4 cups)
  • ½ teaspoon smoked paprika
  • 1 tablespoon apple cider vinegar
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh cilantro
  • kosher salt and pepper to taste

Instructions

  1. 1

    Cook the bacon: In a large sauté pan over medium heat, add the bacon. Cook until browned and crispy, about 5 to 6 minutes. Remove from the pan to a paper towel lined plate. Set aside. Discard all but about 1 tablespoon of the bacon fat. Leave in the pan.

  2. 2

    Sauté the vegetables: To the same pan over medium heat, add the salted butter. When the butter has melted, add the shallots, red bell pepper, and garlic. Sauté for 2 to 3 minutes. The vegetables should just start to soften, but should be tender crisp. Add the corn and sauté for another 2 to 3 minutes.

  3. 3

    Add the seasonings: Add the smoked paprika and apple cider vinegar and stir to combine.

  4. 4

    Add the cooked bacon: Remove the pan from the heat. Add the cooked bacon to the pan with the sauteed vegetables and stir to combine.

  5. 5

    Add the herbs: Add the basil, cilantro. Stir to combine. Season to taste with kosher salt and pepper.

  6. 6

    Serve: The salad can to served warm, at room temperature, or chilled. It will stay fresh in the refrigerator up to 3 days.

Notes

  • Use fresh corn on the cob ~ Without a doubt, fresh corn is my first choice for this recipe. Choose corn that have bright green and slightly damp husks wrapped tightly on the cob. The tassel should be sticky and brown. Use the fresh corn as soon as you can. As sweet corn sits after picking, the sugars in the kernel turn to starch. This reduces the flavor and makes the texture tough.
  • Thick cut bacon! ~ Use meaty, thick cut bacon. And slice it into 1 inch pieces. The bacon should be plentiful and stand out in the dish.
  • Just a quick sauté ~ The shallot, red bell pepper and sweet corn will have the most delicious flavor when sauteed until just tender crisp.
  • Fresh herbs please ~ I love the combination of fresh basil and cilantro in the corn salad. But try other herbs too if you would like. Some options are fresh thyme, oregano, and parsley.

Nutrition

  • Serving1 /6 of recipe
  • Calories268 kcal
  • Carbohydrates33 g
  • Protein12.6 g
  • Fat11.7 g
  • Saturated Fat4.1 g
  • Cholesterol26 mg
  • Sodium476 mg
  • Fiber4.6 g
  • Sugar6.1 g

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