Corn and Bacon Salad Recipe -
Corn and Bacon Salad Recipe
  • READY IN 40 mins

Corn and Bacon Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
  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. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
  3. 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.
  4. Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
  5. Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.
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  • Cook's Note:
  • You can substitute 3 cups thawed frozen corn for the fresh corn. You can substitute any sweet pepper for the red bell pepper.
  • You can substitute rice vinegar for the cider vinegar. You can substitute onion powder for the red onion.

Reviews More Reviews

Aug 31, 2014

Love this too much!! Great flavor and the fact that you can eat it for lunch, dinner or a potluck dish is AWESOME! !


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  • Calories
  • 217 kcal
  • 11%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 275 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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