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.
Servings: 6 servings
Calories: 268kcal
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
Serving: 1/6 of recipe | Calories: 268kcal | Carbohydrates: 33g | Protein: 12.6g | Fat: 11.7g | Saturated Fat: 4.1g | Cholesterol: 26mg | Sodium: 476mg | Fiber: 4.6g | Sugar: 6.1g