Corn And Bacon Salad Recipes

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TOMATO BACON CORN SALAD



Tomato Bacon Corn Salad image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 ounces bacon (4 to 6 slices), chopped
2 shallots, finely chopped
3 cups fresh corn kernels, about 3 ears of corn or frozen
1 cup halved cherry tomatoes
2 fresh bird's eye chilies or 1 serrano pepper, minced
2 teaspoons fish sauce
1⁄2 cup chopped fresh cilantro leaves
Juice of 1 lime
1 avocado, chopped
Kosher salt and freshly ground black pepper

Steps:

  • In a wok or large skillet set over medium-high heat, add the bacon and cook, stirring, until it is very crisp, and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon and set aside. Pour the bacon fat out from the skillet until about 2 tablespoons remain. Return the pan to medium-high heat, add the shallots to the bacon fat, and cook, stirring, until soft, about 3 minutes. Add the corn and continue cooking, stirring occasionally, until the corn begins to brown, about 6 minutes. Stir in the tomatoes and chiles. Add the crispy bacon and fish sauce and remove from the heat. Then add the cilantro, lime juice and avocado. Gently toss to combine. Taste and season with salt and pepper. Serve warm, chilled or at room temperature.

CHIPOTLE CORN SALAD WITH GRILLED BACON



Chipotle Corn Salad with Grilled Bacon image

If there's a vegetable that loves the grill, it's corn. Caramelizing the natural sugars, adding a little bit of chipotle heat, then kissing it with a little bacon . . . the only thing I warn you is that you cannot live on this alone. You must eat other things.

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

6 ears of corn, in the husk
4 slices applewood smoked bacon
2 poblano peppers
2 scallions
1/4 cup diced red bell pepper
1/4 cup diced sweet onion
1/2 cup sour cream
1/2 cup ranch dressing
2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 teaspoon agave syrup
1 chipotle in adobo, minced, plus
1 tablespoon adobo sauce
Kosher salt and freshly ground

Steps:

  • Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
  • Weigh down the ears so they are fully submerged.
  • Preheat a grill to medium-high.
  • Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
  • While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
  • Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
  • Whisk together all the dressing ingredients in a medium bowl.
  • Dress the salad lightly and serve.

CORN AND BACON SALAD



Corn and Bacon Salad image

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

5 ears corn, shucked
2 teaspoons olive oil
3 slices bacon, chopped
½ pound Yukon Gold potatoes, cut into 1/2-inch cubes
1 red bell pepper, cut into cubes
salt to taste
1 small red onion, thinly sliced
1 tablespoon cider vinegar
½ teaspoon red pepper flakes, or more to taste

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

BACON RANCH CORN SALAD



Bacon Ranch Corn Salad image

This is a recipe I tried when I needed a side dish for a cookout. It was a big hit and everyone wanted the recipe.

Provided by islandgirl77551

Categories     Corn

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

1 (16 ounce) package frozen corn (thawed & drained)
1 cucumber (chopped)
1 large tomatoes (diced)
1 small red onion (chopped)
1 green pepper (chopped)
1 (8 ounce) package bacon bits
1 cup sharp cheddar cheese (grated)
1 cup ranch dressing

Steps:

  • Add all ingredients together in mixing bowl and stir gently until well blended.
  • Chill for a few hours or overnight.
  • Serve cold.

CORN SALAD WITH BACON



Corn Salad with Bacon image

Once again, bacon proves its ability to add instant wow to any dish. Prepare to add this zesty corn salad to your meal rotation.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 6

3 slices OSCAR MAYER Bacon, chopped
1 onion, halved, sliced
4 cups frozen corn, thawed
1/4 cup KRAFT Zesty Italian Dressing
1/2 tsp. crushed red pepper
2 Tbsp. chopped chives

Steps:

  • Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
  • Add onions to drippings in skillet; cook 10 to 12 min. or until onions start to brown, stirring occasionally. Add corn; cook and stir 3 min. or until heated through. Add dressing and red pepper; stir until combined.
  • Top with bacon and chives.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 4 g, Protein 4 g

WARM CORN SALAD WITH BACON



Warm Corn Salad With Bacon image

Provided by Mark Bittman

Categories     weekday, salads and dressings, side dish

Time 10m

Number Of Ingredients 6

Chopped slab of bacon
Olive Oil
Corn
Chopped scallions
Chopped parsley
Chopped tomatoes (optional)

Steps:

  • Render chopped slab bacon in olive oil until nearly crisp
  • Remove with a slotted spoon and pour off excess fat. (You define ''excess.'')
  • Add corn (skip the saffron and onion) and brown.
  • Return the bacon to the pan along with chopped scallions and parsley.
  • Forget the cheese; chopped tomatoes optional.

BACON CORNBREAD SALAD



Bacon Cornbread Salad image

This recipe was shared with me by a dear friend many years ago. It has been a favorite ever since. As I've tweaked it to my own taste, you may find it interesting to do the same. Some like to use ranch dressing instead of mayo, or dill pickles instead of sweet. Just as with a tossed salad, you may add your favorite ingredients like broccoli, green peppers, sweet onions, or olives. Have fun!

Provided by five_blessed

Categories     Meat and Poultry Recipes     Pork     Bacon     Salad

Time 1h20m

Yield 12

Number Of Ingredients 16

2 (8.5 ounce) packages corn bread mix (such as Jiffy®)
2 eggs
⅔ cup milk
¾ cup crumbled cooked bacon
2 large tomatoes, chopped
1 bunch green onions, chopped
½ cup chopped sweet pickles
¾ cup mayonnaise
¼ cup white sugar
¼ cup sweet pickle juice
1 cup mayonnaise
¼ cup white sugar
¼ cup sweet pickle juice
1 teaspoon lemon juice
¼ cup crumbled cooked bacon
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch pan.
  • Mix corn bread mix, eggs, and milk together in a bowl until combined with a few lumps; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 20 to 25 minutes. Cool and crumble into a large bowl.
  • Layer 3/4 cup crumbled bacon, tomatoes, green onions, 1/2 cup pickles, 3/4 cup mayonnaise, 1/4 cup sugar, and 1/4 cup pickle juice over crumbled corn bread; gently stir to combine.
  • Whisk 1 cup mayonnaise, 1/4 cup sugar, 1/4 cup pickle juice, and lemon juice together in a separate bowl until sugar dissolves.
  • Transfer cornbread mixture to a serving dish; top with mayonnaise dressing. Sprinkle with 1/4 cup crumbled bacon and chives. Chill until ready to serve.

Nutrition Facts : Calories 536.8 calories, Carbohydrate 41.7 g, Cholesterol 61.8 mg, Fat 36.8 g, Fiber 1.1 g, Protein 11.1 g, SaturatedFat 7.1 g, Sodium 1229.5 mg, Sugar 17.2 g

EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON



Earl's Warm Potato Salad With Roast Corn and Bacon image

I can barely keep this potato salad in the bowl. Delicious hot or cold and easy to make. Perfect for summer bbqs!

Provided by Garden Girl

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 -4 lbs baby potatoes
2 cups corn (frozen or canned)
1/2 red onion, medium dice
3 -5 garlic cloves, lightly smashed
1/2 lb bacon, crumbled
1/4-1/3 cup parmesan cheese
1/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon horseradish
2 tablespoons lemon juice
1 tablespoon dill
salt
fresh pepper
olive oil

Steps:

  • Preheat oven to 425.
  • Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
  • Spread corn evenly over potatoes.
  • Spread chopped onions over potatoes.
  • Lightly smash garlic distribute cloves evenly through potatoes.
  • Drizzle liberally with olive oil and salt and pepper.
  • Toss to combine.
  • Roast until potatoes are cooked and crisp.
  • Cook and chop or crumble bacon, put aside.
  • Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
  • After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
  • Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!

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Top Asked Questions

How do you cook sweet corn and Bacon Salad?
This Sweet Corn and Bacon Salad recipe will be a big hit - and it's a fun way to enjoy the summery taste of sweet corn all year long! In a large skillet, saute bacon and onion over medium-low heat until bacon starts to get crisp (about 10 minutes). Remove bacon and onion and set aside.
What is in corn bacon and feta salad?
This is the Corn, Bacon and Feta Salad recipe. DID YOU KNOW? When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk. In a large skillet on high heat, cook bacon until crispy. Reduce heat and add onions, garlic and pecans.
How to cook corn on the cob and bacon?
Step 1 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. Advertisement Step 2 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.
How do you make salad dressing with bacon and Mayo?
Make the dressing by whisking the mayo, warm bacon fat, and lemon juice together in a small bowl. In a large bowl, combine the corn, tomatoes, crumbled bacon, onion, and basil. Add the dressing and toss to coat.

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