Sweet Corn Salad with Bacon

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5 from 12 votes

Sweet Corn Salad with Bacon

Prep Time 30

Total Time 30

Servings

Calories 256kcal

Author Stacey Little

Ingredients

6 slices bacon ((about 1/2 cup cooked and crumbled))
6 ears fresh sweet corn* ((about 4 cups of kernels))
1 cup sliced grape tomatoes
1/2 large red onion, finely diced (about 1 cup)
1/2 cup mayo
1 tablespoon bacon fat
1 tablespoon fresh lemon juice
2 tablespoons thinly sliced fresh basil
salt
pepper

Instructions

Cook the bacon over medium heat until crisp. Reserve 1 tablespoon of the bacon fat for the dressing. Drain on paper towels. Crumbled when cool. Set aside.
Working in batches, prepare the corn by cooking 2 un-shucked ears in the microwave on high for 4 minutes. Repeat the process with remaining uncooked corn. This cooks the corn and makes it easy to shuck and remove the silks. Once cool enough to handle, cut off the bottom of the cob about two rows of kernels above the stem end, then pinch the top and slide the cob out of the husks and silks. Clean any remaining silks off. Cut the kernels off the cobs with a sharp knife, working to get as close to the cob as possible without cutting into it. You'll need about 4 cups of kernels.
Make the dressing by whisking the mayo, warm bacon fat, and lemon juice together in a small bowl.
In a large bowl, combine the corn, tomatoes, crumbled bacon, onion, and basil. Add the dressing and toss to coat. Add salt and pepper to taste. Serve chilled or at room temperature.

Notes

You can replace the fresh corn with 2 (10-ounce) bags of frozen corn that's been cooked and cooled.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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