This corn salad with bacon recipe has something for everyone. Fresh sweet crunchy corn, creamy and tangy dressing with a smoky hint from the bacon. Served chilled, this salad is the perfect sweet side dish!
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Why You’ll Love This Recipe
This corn salad recipe is perfect in so many ways because:
- It’s a perfect way to use excess corn on the cob if you had an abundant harvest
- Fantastic flavor for your buck – this salad can be made with frozen corn bought at your grocers when it goes on sale.
- With its creamy, sweet, and smoky flavors, it has flavors that will be a hit whenever you serve it.
- Corn – Use any corn that is available to you. Fresh is best if you can cut it off the cob. The next best would be frozen/thawed. Canned corn can also be used but I find you want to use a reputable name-brand canned corn. Sometimes canned corn from off-brands may not be as desirable for a cold salad.
- Red Pepper, diced – I used red pepper because we enjoy the flavor and I like that extra crunch and contrast of color it offers beside the corn. Feel free to use whatever color pepper you enjoy!
- Purple Onion– Another great color to add to the salad and purple onions are great for salads especially when you use this little trick to remove the bite from the onion!
- Bacon, crumbled – I encourage you to use your favorite brand of bacon for this salad. Much like cooking with wine, if you like the flavor of the bacon, you’ll like how it flavors this salad.
- Dill weed, dried – Only have fresh dill on hand? Not a problem. Just use double the amount as fresh dill is not as potent as dried.
- Mayonnaise – Your favorite brand is perfect.
- Sour Cream – I recommend a full-fat sour cream because of the thickness, flavor, and ability of the sour cream to hold its body in the dressing without watering down the flavors.
- Apple Cider Vinegar – White vinegar can be substituted.
- Salt and pepper, as desired.
How to Make This Corn Salad
In a small bowl, mix the dill, mayonnaise, sour cream, apple cider vinegar, salt, and pepper together until smooth. This will allow the flavors to incorporate evenly into your salad.
In a larger serving bowl, mix together your corn, red peppers, onion, and bacon bits.
Mix the dressing into the vegetables inside your large serving bowl. Mix until your vegetables and bacon are fully covered.
Cover and chill or serve immediately for a fresh flavor.
Type of Corn: While I used thawed frozen corn you can use fresh corn in place of the frozen corn in this recipe. This is a great way to make use of an overabundance of fresh corn that you found on sale or grew in your home garden. This recipe can be made with 3-4 large ears of corn.
Creaminess Factor: Greek yogurt makes a great substitution for mayonnaise in your corn salad. This will give you a great tangy flavor. Opt for Greek yogurt over other varieties because of the thicker texture that more closely resembles mayonnaise.
Vinegar: You can substitute ACV with white vinegar if you do not have ACV on hand through the flavor and quality of ACV.
For more of a bacon flavor, you can add more bacon. I used it as a flavor booster rather than the main ingredient for this fresh corn salad, but many people love to make more of a ‘bacon corn salad’ and use up to half a pound of diced fresh bacon to really feature the bacon flavors (and hey, it’s bacon – EVERYTHING goes with bacon!). For a healthier twist, you can even use turkey bacon cooked in the air fryer for the bacon!
This delicious salad with corn and bacon is a great side dish for summer cookouts, holiday dinners, and your next potluck. You can serve corn salad with Brats, BBQ chicken, a fresh pot roast, or any number of your favorite savory dishes.
This side dish is a great addition to most meals though it should be remembered to keep it cool with ice to prevent any issues in the summer heat. Alternatively, make the salad ingredients in one bowl and then the dressing in another. Keep the dressing cool and mix everything together just before serving.
Make Ahead and Storage
Storing this salad in the fridge, it should stay good for up to 3-4 days in a covered container. There may be a slight change in the dressing consistency because the juices of the veggies will water down the dressing a little, but the flavors will still be excellent. It would be best to make an amount you plan on eating in one or two sittings.
To make ahead, mix and keep the dressing in a bowl a few hours ahead, but separate from the entire salad. Mix everything together about ½ – 1 hour before serving.
It’s not recommended to freeze this corn and bacon salad.
- 8 cups, Corn, fresh **see notes below
- 1/2 cup, Bacon bits
- 1 Sweet Pepper, chopped (any color)
- 1/2 Red/Purple Onion, chopped
- 3 Tablespoons, Apple Cider Vinegar
- 1/2 cup, Sour cream
- 1/2 cup, Mayonnaise
- 1 Tablespoon, Dill weed, dried
- as desired, Salt and Pepper
- In a large bowl, combine the corn, sweet pepper, onions and bacon.
- In a smaller bowl, mix together the dill, vinegar, sour cream, mayonnaise, salt and pepper.
- Mix the dressing into the corn mixture and stir together until well incorporated. Taste for seasoning adjustments.
- Chill the salad, covered in the fridge for at least 30 minutes.
- Serve chilled and enjoy!
If you want to use frozen corn, thaw it ahead of time and drain any excess liquid.
For the bacon bits, feel free to use store bought REAL bacon bits or cook and chop your own which would be about 8 slices.
Nutrition Information:Yield: 10 Serving Size: 1 cup
Amount Per Serving: Calories: 245Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 11mgSodium: 204mgCarbohydrates: 29gFiber: 4gSugar: 6gProtein: 6g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.