CORN AND BACON SALAD
This is a great recipe that I've modified over the years. The flavors are terrific and the ingredients and ratios are very flexible. Adapt to make it your own specialty. Great for picnics and pot lucks. This recipe is very flexible. It is a great, clean-out-the-refrigerator kind of dish. It also stores well and actually tastes better the next day. Serve warm or chilled.
Provided by jerrijohnson
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.
- Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
- Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
- Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
- Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 35.4 g, Cholesterol 7.4 mg, Fat 6.8 g, Fiber 4.9 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 178.4 mg, Sugar 5.6 g
BBQ CORN-BACON-POTATO SALAD
Don't settle for an everyday potato salad recipe; make BBQ Corn-Bacon-Potato Salad to really liven things up. Tossed in a sauce that combines ranch dressing, Dijon mustard and barbecue sauce, BBQ Corn-Bacon-Potato Salad is full of bold flavors and is poised to please.
Provided by My Food and Family
Categories Cheesy Potatoes
Time 25m
Yield Makes 12 servings, about 1/2 cup each.
Number Of Ingredients 9
Steps:
- Mix dressing, barbecue sauce and mustard in large bowl.
- Add all remaining ingredients except for the bacon; mix lightly.
- Sprinkle top of salad with bacon. Serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 330 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 7 g, Protein 5 g
BBQ POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
- Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.
- For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.
- For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
- Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.
GRILLED CORN AND POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
- Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
- Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)
EASY CORN SALAD - GREAT SIDE FOR BBQS
This recipe combines canned items with fresh items, so it's really quick to prepare and tastes very fresh. Perfect for summer! The amounts indicated below are what I use when I make a big batch for barbeques, so I suggest cutting down for a family-size portion. Refrigerate for extra cool freshness! Keeps well in refrigerator.
Provided by experimentalcook
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 20m
Yield 24
Number Of Ingredients 10
Steps:
- Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.
Nutrition Facts : Calories 65.3 calories, Carbohydrate 15.5 g, Fat 0.6 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 322.8 mg, Sugar 0.9 g
GRILLED BACON POTATO SALAD
A hot German-style potato salad--very tangy! This is great as a grill side, but I'd guess you can cook in the oven too for almost as good results.
Provided by LexingtonMom
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil unpeeled potatoes until almost tender but not crumbling. Cook and crumble bacon; chop onions and celery. Cut potatoes into thick slices.
- In large bowl, gently mix together potatoes, lemon juice, onions and celery.
- In separate bowl, combine remaining ingredients. Pour over potatoes and mix well.
- Turn mixture into aluminum foil pan (8x8). Cover with foil and grill on medium heat for 20 minutes. Be careful of steam when you remove the foil to serve.
Nutrition Facts : Calories 366.5, Fat 20.5, SaturatedFat 5.5, Cholesterol 25.6, Sodium 801.7, Carbohydrate 38.7, Fiber 4.4, Sugar 4.6, Protein 7.7
POTATO AND CORN SALAD WITH BACON, BLUE CHEESE, AND SHERRY VINAIGRETTE
Categories Salad Pepper Potato Picnic Blue Cheese Bacon Corn Sherry Summer Grill/Barbecue Oregano Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (high heat). Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove husks and silk. Cut kernels from cobs.
- Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper lengthwise. Trim ribs and seeds from peppers. Flatten pieces, breaking slightly, if necessary. Place peppers on grill, skin side down. Grill without turning until skins are blackened and blistered, about 10 minutes. Cool 10 minutes. Peel peppers; cut into 1/2-inch squares.
- Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain; let cool 5 minutes in strainer. Transfer to large bowl.
- Sauté bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels.
- Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Drizzle 1/4 cup dressing over potatoes; toss to coat. Add corn, bell peppers, bacon, cheese, onions, oregano, and 3 tablespoons additional dressing; toss to coat. Season salad with salt and pepper. Add remaining dressing by tablespoonfuls to moisten, if desired. Serve warm or at room temperature.
More about "bbq baconpotato corn salad recipes"
CORN SALAD {WITH THE BEST DRESSING!} - CHELSEA'S MESSY …
From chelseasmessyapron.com
5/5 (7)Total Time 32 minsCategory Salad, Side Dish, VegetarianCalories 193 per serving
- OPTIONAL GRILL: Preheat grill to medium heat (400 degrees F). Shuck corns and discard silks. Drizzle corn with olive oil and then lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Prepare the fully preheated grill by cleaning. Add the corn to the heated grill over direct heat. Grill corn about 10-12 minutes total, rotating every 3-4 minutes until bright yellow and lightly charred. (Alternatively, cut raw kernels of the cob and use in salad) Let grilled corn cool completely before cutting it off the cob. Cut the cooled corn off the cob and add to a large bowl.
- DRESSING: In a mason jar, combine the 1 tablespoon lime juice, 1 teaspoon lime zest, 1/4 cup olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon paprika, 1 teaspoon honey, and salt and pepper to taste (I add 1/2 teaspoon of each, but use less depending on how salted the corn is). Put lid on jar and shake vigorously to combine. Place in the fridge while preparing everything else. Shake again before dressing the salad.
- SALAD: Add the 1/2 cup diced cherry tomatoes to the bowl, the 3/4 cup thinly sliced green onions, the 1 cup English cucumbers (cut into half moons), 1/4 cup diced cilantro (See Note 1), 2 tablespoons diced basil, 2 tablespoons diced parsley, 1 tablespoon diced jalapeno, and the diced avocado (I like to squeeze the remaining lime juice from the dressing onto the avocado to keep it from browning too quickly). Gently toss to combine. Shake dressing again and drizzle over salad. Toss again and top with cheese. Enjoy soon after dressing. Salad doesn't store or sit well.
RED POTATO SALAD WITH BACON AND CORN (NO MAYO!)
From recipetineats.com
4.9/5 (15)Category Side DishCuisine WesternCalories 465 per serving
- Cook potato: Bring a large pot of water to the boil and add salt. Add potato. Bring it back up to the boil, then cook for 5 minutes or until just soft. Keep an eye on them – sliced potatoes cook quickly, and if they overcook they will break when tossing.
- Drain and marinate: Drain potatoes, then transfer them to a bowl. Handle gently – the shape of these potatoes make them prone to breaking while hot (they're firmer when cool). Pour over 3/4 of the dressing, add eschalots and toss very gently. Set aside to marinate for 30 minutes.
- Cook bacon: Place bacon in a cold non-stick pan then turn the stove to medium high. As the pan heats, the bacon fat will melt so there's no need for oil! Cook bacon, stirring constantly (to avoid spitting!), until golden or to your taste. Drain on paper towels.
GRILLED CORN, BACON AND POTATO SALAD - INSPIRED CUISINE
From inspiredcuisine.ca
Cuisine SouthwesternCategory Potatoes, SidesServings 4
ROASTED POTATO & CORN SALAD W/ BACON - ALL ROADS …
From allroadsleadtothe.kitchen
THE BEST POTATO SALAD RECIPES FOR A SUMMER BARBECUE
From tasteofhome.com
25 CORN SALAD RECIPES FOR YOUR NEXT PICNIC | TASTE OF HOME
From tasteofhome.com
BBQ CORN SALAD - WHAT'S GABY COOKING
From whatsgabycooking.com
BACON POTATO SALAD FOR A BUDGET FRIENDLY BBQ - DAILY …
From dailydishrecipes.com
BACON-CORN-TOMATO SALAD | BETTER HOMES & GARDENS
From bhg.com
BBQ BACON OVEN ROASTED CORN - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY BACON POTATO SALAD - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
BBQ BACON POTATO SALAD WITH GRILLED POTATOES - THE …
From thereciperebel.com
CREAMY CORN AND POTATO SALAD WITH BUTTERMILK …
From themom100.com
SWEET CORN AND BACON SALAD - MY FEARLESS KITCHEN
From myfearlesskitchen.com
OVEN ROASTED BARBECUE POTATO SALAD | BBQ BACON POTATO SALAD …
From headcountry.com
SOUTHERN STYLE POTATO SALAD WITH BACON RECIPE - HOWTOBBBQRIGHT
From howtobbqright.com
POTATO SALAD WITH BACON AND BARBECUE SAUCE RECIPE
From foodandwine.com
GUSTO TV - GRILLED POTATO SALAD
From gustotv.com
MEXICAN STREET CORN POTATO SALAD - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
BACON AND ROASTED CORN POTATO SALAD - OLD HOUSE TO NEW HOME
From oldhousetonewhome.net
GRILLED POTATO SALAD WITH BACON AND CORN - MY THREE SEASONS
From mythreeseasons.com
BBQ CHICKEN, CORN AND POTATO SALAD - VJ COOKS
From vjcooks.com
BACON CORN TOMATO PASTA SALAD - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
GRILLED POTATO AND CORN SALAD RECIPE - RECIPETIPS.COM
From recipetips.com
CORN SALAD - CREME DE LA CRUMB
From lecremedelacrumb.com
GRILLED CORN AND POBLANO POTATO SALAD - COOKING BY THE BOOK
From cookingbythebook.com
POTATO AND CORN SALAD - RICARDO
From ricardocuisine.com
BBQ BACON POTATO SALAD – MY ROI LIST
From myroilist.com
BBQ BACON POTATO SALAD - MRS HAPPY HOMEMAKER
From mrshappyhomemaker.com
HOW TO MAKE ROASTED BACON POTATO SALAD | RECIPE - YOUTUBE
From youtube.com
CHEDDAR, CORN AND BACON POTATO SALAD - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
BIG DADDY'S GRILLED BLUE CHEESE-&-BACON POTATO SALAD RECIPE
From southernliving.com
MEXICAN CORN SALAD - LOSE WEIGHT BY EATING
From loseweightbyeating.com
ROASTED CORN AND BACON RED POTATO SALAD - A DASH OF MEGNUT
From adashofmegnut.com
BBQ BACON POTATO SALAD RECIPE - FLAVOR PACKED BBQ SIDE DISH!
From mantitlement.com
BBQ BACON POTATO SALAD - FOOD HOUND RECIPES - GOOGLE SEARCH
From sites.google.com
SUMMER BACON & CORN SALAD - FARMLAND FOODS
From farmlandfoods.com
BBQ BACON POTATO SALAD | PINTEREST
From pinterest.com
CREAMY BBQ BACON POTATO SALAD - BACK FOR SECONDS
From backforseconds.com
SMASHED POTATOES WITH CORN, TOMATO, AND BACON SALAD
From kendellkreations.com
GRILLED FOIL PACKET JALAPENO, CORN, AND BACON POTATO SALAD
From neighborfoodblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love