Bacon and Corn Salad

Course: Salad, Side Dish

Cuisine: North American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

Calories: 213kcal

Author: Lord Byron's Kitchen

Serve this Bacon and Corn Salad warm as a side to your favourite summer grilled mains. Loaded with fried bacon, bright yellow corn, and fresh green onions, this salad is tossed with a kicked-up mayonnaise-based dressing. Can be prepared ahead of time too and just lightly reheated through just before serving!

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Ingredients

6 slices bacon, cut into 1 inch pieces
4 cups frozen corn
2 cloves garlic, minced
1/4 cup green onion, thinly sliced
2 tablespoons parsley, finely chopped
1/4 cup mayonnaise
2 tablespoons cream
1 tablespoon lemon juice
3-4 dashes hot sauce, optional
1/4 teaspoon ground black pepper

Instructions

Fry the bacon in a large skillet until browned and crisp. Transfer the cooked bacon to a plate lined with paper towels to drain. Carefully drain the bacon grease from the skillet. Do not wipe the skillet clean!
Add the frozen corn and the garlic to the skillet. Stir to combine and cook the corn, stirring often, over medium heat until thoroughly heated. This will take about five minutes. Once cooked, remove the skillet from the heat and set aside.
Next, transfer the mayonnaise, cream, lemon juice, ground black pepper, and hot sauce to a bowl. Whisk to combine.
Add the chopped green onions and parsley to the skillet with the corn. Add all of the sauce too.
Toss well to combine and serve immediately.

Notes

If you are preparing this dish ahead of time, allow it to cool completely before transferring to a food-safe container with a tight-fitting lid and refrigerate. To reheat, you may microwave in one-minute increments, stirring well between each increment. Alternatively, add the salad back to the skillet and reheat on medium-low until just warmed through.

Nutrition