Bacon Corn Salad
Bacon Corn Salad is served warm as a side dish or appetizer with chips. It’s loaded with fresh sweet corn, crisp and salty bacon, shallots, lemon and chives, and takes only minutes to make.
In this one-pot wonder, the shallots are softened in rendered bacon fat and butter, soaking up smoky flavor before the corn hits the heat. A splash of heavy cream and a bright squeeze of lemon bring everything together, balancing richness with freshness, while a final sprinkle of chives adds color and a mild oniony bite.
Whether you’re piling it onto crusty bread, scooping it up with tortilla chips, or serving it alongside grilled meats, this salad comes together faster than you can fire up the grill; and disappears just as quickly!
What is bacon corn salad?
This stovetop summer corn salad may be the most addictive side dish you’ll ever make. Shallots are cooked in bacon fat and butter, with spices, sweet, crisp corn kernels, heavy cream, punchy lemon, and fresh chives to garnish. It’s an easy dish that pairs beautifully with many summer grilled meals or as a tasty snack with refreshing sundowners.
Why you’ll love bacon corn salad
- Whether eating it on the cob, or making a salad, this easy corn salad is the perfect side for a potluck or gathering.
- To go along with family barbecues, this is a crowd-pleasing dish (or appetizer) that you can enjoy all summer long!
- This salad is a budget-friendly option without compromising on flavor. Ideal for serving large crowds.
Ingredients needed to make bacon corn salad
- Bacon – A key ingredient for this tasty bacon corn salad, adding salty, meaty flavor. If desired, swap out the bacon for pancetta.
- Butter – To sauté the shallots for rich flavor.
- Shallots – Softened in heated butter, adding depth to this bacon corn salad.
- White pepper – For a touch of warmth.
- Smoked paprika – Brings mild heat and a smoky depth to the salad.
- Corn – Adds a pop of sweetness and pleasant crunch to every bite. Feel free to use canned corn kernels, drained, or from cooked corn cobs. If using frozen corn, use about 3 cups.
- Cream (whipping cream) – Provides richness and helps bind the salad together for a smooth, cohesive texture.
- Lemon – Provides a sharp, clean acidity to brighten the salad.
- Chives – Contributes a mild, fresh onion flavor without being overpowering.
How do you make bacon corn salad
Cook bacon:
- In a medium skillet, add the chopped bacon and about a third cup of water. Bring heat to medium and cook bacon, until crispy.
Sauté shallots:
- Reduce heat to medium-low and remove the bacon from the pan, leaving behind only one Tbsp of fat. Add the butter and shallots and cook until softened—about eight minutes.
Combine remaining ingredients:
- Reduce heat to medium-low and remove the bacon from the pan, leaving behind only one Tbsp of fat. Add the butter and shallots and cook until softened—about eight minutes.
- Add the spices and cook for one minute, then add the corn and season with salt. Cook, stirring occasionally. Stir in the cream and bacon—cook until the cream has thickened, then add the lemon zest and juice.
- Serve warm with fresh chives.
Serving
This bacon corn salad is great as an appetizer or snack alongside guacamole, crackers, chopped and sliced vegetables, crackers, crostini, or chips. It pairs beautifully with Grilled Margarita Shrimp Skewers, Grilled BBQ Marinated Chicken, Jalapeno Popper Burgers, or Traeger Ribeye Steak.
Sandy’s tips and substitutions:
- Salad storage: This bacon corn salad can be stored for 3-4 days in an airtight container in the fridge.
- Make ahead: Make this salad 1-2 days in advance and store in the fridge, ready to be served just before your guests arrive.
- Double the recipe: Make a double batch of this bacon corn salad when serving a larger crowd.
- Drain well: Always ensure canned corn is well-drained so the salad doesn’t become watery.
- Optional chilling: You can serve this salad straight away or chill it in the fridge before serving which will allow the flavors to meld and intensify.
- Rendering fat: Adding the water to the bacon allows the fat to render out without burning the bacon in the pan. Water can also be added when you’re baking bacon in the oven.
- Slicing bacon: To make cutting bacon easier, freeze for fifteen minutes before slicing.
- When in a rush: To save time, if you don’t want to render out the fat of the bacon, use chopped, precooked bacon and substitute the rendered fat with an additional one Tbsp of butter or olive oil (in total, you should have about half cup of cooked bacon).
Variations:
- Mix-ins: Add chopped hard-boiled eggs, chickpeas, toasted nuts (slivered almonds, walnuts), seeds (sunflower, pumpkin), crumbled Cojita or feta cheese, or, halved cherry tomatoes. Grilled pineapple is another delicious add-in!
- Bacon corn pasta salad: Cook your favorite pasta in salted boiling water, drain, and cool. Combine with the rest of the ingredients and add in extra cream or Greek yogurt, as needed. You may also need to add extra spices and seasoning.
- Different herbs: Swap out the chives for your favorite fresh herbs, like cilantro, basil, oregano, or even rosemary.
We’ve been barbecuing burgers, chicken, and steak for the past few weeks. On rotation are some great summer salads, like this Bacon Corn Salad. But you may also want to try my Grilled Corn Pineapple Salad or Layered Grilled Corn Salad. This Halloumi Cheese and Grilled Corn Zucchini Salad is also amazing with summer corn.
More corn-inspired dishes you may want to try:
Get the Recipe:
Bacon Corn Salad
Ingredients
- 4 strips bacon, chopped
- 2 Tbsp butter
- 3 shallots, thinly sliced
- ½ tsp white pepper
- 1 tsp smoked paprika
- 5-6 ears corn, kernels removed (or about 3 cups of canned corn, drained)
- ½ c cream
- 1 ½ Tbsp lemon juice, plus 2 tsp zest
- 3 Tbsp chives to garnish
Instructions
- In a medium skillet, add the chopped bacon and about 1/3 cup of water. Bring heat to medium and cook bacon, allowing fat to render for 15-20 minutes, until crispy.
- Reduce heat to medium-low and remove the bacon from the pan, leaving behind only 1 Tbsp of fat. Add the butter and shallots and cook until softened—about 8 minutes.
- Add the spices and cook for one minute, then add the corn and season with salt. Cook for 10 minutes, stirring occasionally. Stir in the cream and bacon—cook 12-15 minutes more or until the cream has thickened, then add the lemon zest and juice.
- Serve warm with fresh chives.
Notes
Adding the water to the bacon allows the fat to render out without burning the bacon in the pan. Water can also be added when you’re baking bacon in the oven.
To make cutting bacon easier, freeze for 15 minutes before slicing.
To save time, if you don’t want to render out the fat of the bacon, use chopped, precooked bacon and substitute the rendered fat with an additional 1 Tbsp of butter or olive oil (in total, you should have about 1/2 cup of cooked bacon)
If desired, swap out the bacon for pancetta. If using canned or frozen corn, use about 3 cups.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Can frozen corn kernels be used? And if so, how much?
Yes, about 3 cups of corn.
Corn added raw or cooked?
You use cooked corn!
I loved this recipe so much . It’s really awesome