Sweet Corn And Bacon Salad Recipes

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SWEET CORN AND BACON SALAD



Sweet Corn and Bacon Salad image

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!

Provided by Marybeth Feutz

Categories     Side

Time 30m

Number Of Ingredients 6

6 slices bacon (diced)
1/2 onion (chopped)
16- ounce package frozen corn; OR 2 cans of corn (drained; OR 4 cups (about 8 ears) of freshly cut kernels)
salt and pepper to taste
dried thyme leaves to taste
4-5 green onions (sliced)

Steps:

  • 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. Discard most of the bacon drippings; leave about 1 Tablespoon (enough to coat the bottom of the pan).
  • Add corn and seasonings to drippings in skillet. Increase heat to medium-high. Cook, stirring occasionally, until corn is heated through and any moisture is cooked out.
  • Return bacon and onion to the skillet, add green onions. Mix well.
  • Garnish with extra green onions.
  • Serve immediately, or refrigerate and serve cold.

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

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