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.
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
- 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!
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.
- Step 1: Slice the bacon into pieces and cook until crispy. Drain on paper towels.
- Step 2: Along with some of the bacon grease and a pat of butter, sauté the shallot, red bell pepper, and garlic.
- Step 3: Stir in smoked paprika, apple cider vinegar, and fresh basil and cilantro.
- 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.
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.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Sweet Corn Salad with Bacon
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
- 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.
- 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.
- Add the seasonings: Add the smoked paprika and apple cider vinegar and stir to combine.
- 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.
- Add the herbs: Add the basil, cilantro. Stir to combine. Season to taste with kosher salt and pepper.
- Serve: The salad can to served warm, at room temperature, or chilled. It will stay fresh in the refrigerator up to 3 days.
Video
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
Jenny says
Sweet corn and bacon is intoxicating. Love it. This is now my go to comfort food salad. Cheers.
Amy Casey says
I love to hear that Jenny!
Tammy says
Ooh what a great combo! This is a perfect salad to bring to bbqs. Looks so delicious...I love corn salad.
Amy Casey says
Thanks Tammy. I just love the idea of bringing it to bbqs.
Leslie says
I feel like this recipe was created just for me..haha! This is a phenomenal recipe with the most amazing flavor combination!
Amy Casey says
Thanks so much Leslie 🙂
Jessica says
This salad is delightfully fresh and delicious. It was simple to prepare and paired beautifully with the grilled chicken I made. My whole family loved it!!! I'll definitely be making it again this summer.
Amy Casey says
Awesome! I'm so glad your family enjoyed my recipe 🙂
Sean says
This was a hit at the last barbeque I went to. There wasn't any left.
Amy Casey says
I love to hear that Sean! I am glad it was a hit.
Veronika says
We made this salad as a dip last night and served it while it was still hot. It was really tasty! I'll definitely make it again, I think it would be really good with eggs for breakfast.
Amy Casey says
Definitely try it with eggs ~ it is delicious!
Peter says
I love the bacon in this corn salad! We enjoyed it as an appetizer with corn chips, it was hit with everybody!
Amy Casey says
One of my favorite ways to enjoy it Peter.
Ann says
I had all intentions to make this as a side for dinner last night, but I ended up eating it as a dip with chips! So delicious! Will definitely make it again!
Amy Casey says
It is addicting!