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Corn and Bacon Salad

Corn and Bacon Salad


"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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40 m servings 217 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.

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Read all reviews 3
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Love this too much!! Great flavor and the fact that you can eat it for lunch, dinner or a potluck dish is AWESOME! !

This was easy and super delicious. Great to use up leftovers from a BLT and corn night. And agree that it would be very easy to modify with your favorite add ins. Simple good summer food. Aw...

Easy. Different. Very good.

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