This bacon jalapeño corn salad is a bold and flavorful dish that perfectly balances smoky, spicy, and sweet flavors. Made with crispy bacon, charred corn, spicy jalapeños, and a creamy dressing, it’s an easy and delicious side dish for BBQs, potlucks, or weeknight dinners.
Why You’ll Love This Recipe
- Smoky, sweet, and spicy – A perfect mix of flavors in every bite.
- Quick and easy – Ready in under 20 minutes.
- Great for any occasion – Perfect for summer cookouts or as a year-round side.
- Customizable – Adjust the spice level and toppings to your preference.
- Delicious hot or cold – Serve it warm or chilled for different textures.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Corn (fresh, canned, or frozen)
- Bacon (crispy and crumbled)
- Jalapeños (diced)
- Red bell pepper (for sweetness)
- Red onion (finely chopped)
- Cilantro (chopped)
- Lime juice (freshly squeezed)
- Mayonnaise or sour cream
- Garlic powder
- Chili powder
- Salt and pepper
Directions
- Cook the Bacon: In a skillet, cook bacon until crispy. Drain on paper towels and crumble.
- Char the Corn: In the same skillet, add corn and cook until slightly charred. If using fresh corn, cut it off the cob before cooking.
- Prepare the Veggies: Dice jalapeños, red bell pepper, and red onion. Chop cilantro.
- Mix the Dressing: In a bowl, whisk together mayonnaise (or sour cream), lime juice, garlic powder, chili powder, salt, and pepper.
- Assemble the Salad: In a large bowl, combine corn, bacon, jalapeños, bell pepper, onion, and cilantro. Pour the dressing over and toss to coat.
- Serve & Enjoy: Garnish with extra bacon and cilantro. Serve warm or chilled.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Cheesy Twist: Add crumbled feta, cotija, or shredded cheddar cheese.
- Extra Heat: Use serrano peppers or add cayenne for more spice.
- Grilled Corn: Grill whole corn cobs before cutting for a smoky flavor.
- Creamy Avocado: Mix in diced avocado for a creamy, rich texture.
- Lighter Version: Swap mayo for Greek yogurt.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Enjoy cold or warm slightly in a skillet for a fresh taste.
- Freezing: Not recommended, as the texture of the mayo and vegetables will change.
FAQs
Can I make this salad ahead of time?
Yes! Prepare it a few hours in advance and chill for the best flavor.
How do I reduce the spice level?
Remove the jalapeño seeds or use a mild pepper like poblano.
Can I use frozen corn?
Yes! Just thaw and sauté it for the best texture.
Is this salad keto-friendly?
Yes, if you use a low-carb mayo and limit the corn quantity.
What’s the best bacon to use?
Thick-cut bacon adds the most crunch and smoky flavor.
Can I use a different dressing?
Yes! A simple vinaigrette with olive oil and lime juice works well.
What’s the best way to char the corn?
Use a hot skillet, grill, or broiler to get a slightly blackened edge.
Can I add protein to make it a full meal?
Yes! Add grilled chicken, shrimp, or black beans for extra protein.
What’s a good non-dairy alternative for the dressing?
Use vegan mayo or replace it with olive oil and lime juice.
Can I add pasta to make it a pasta salad?
Absolutely! Cooked and cooled pasta makes this a hearty side dish.
Conclusion
Bacon jalapeño corn salad is a flavorful, crowd-pleasing dish that’s easy to make and bursting with smoky, spicy, and sweet flavors. Whether you serve it warm or cold, this vibrant salad is perfect for BBQs, picnics, or a simple side dish for any meal. Try it once, and it just might become a new favorite!
PrintBacon Jalapeño Corn Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This sweet and smoky corn salad is packed with crispy bacon, spicy jalapeños, and a creamy lime dressing. It’s a quick and easy dish that can be served warm or chilled. Great for summer cookouts or as a side for grilled meats, tacos, or burgers!
Ingredients
- 4 cups corn kernels (fresh, canned, or frozen)
- 5 slices bacon, cooked and crumbled
- 1–2 jalapeños, finely diced (seeds removed for less heat)
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup cherry tomatoes, halved (optional)
- 1/2 cup cotija cheese or feta cheese, crumbled
For the Dressing:
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon hot sauce (optional, for extra heat)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt & black pepper, to taste
Instructions
-
Cook the Corn:
- If using fresh corn, grill or sauté it for a slightly charred flavor.
- If using frozen or canned corn, drain and heat in a skillet with 1 teaspoon butter for a few minutes.
-
Prepare the Bacon & Jalapeños:
- Cook bacon in a skillet over medium heat until crispy, then crumble.
- Dice jalapeños and remove seeds for a milder flavor.
-
Make the Dressing:
- In a small bowl, whisk together mayonnaise, lime juice, hot sauce, smoked paprika, garlic powder, salt, and pepper.
-
Assemble the Salad:
- In a large bowl, combine corn, crumbled bacon, jalapeños, red onion, cherry tomatoes, and cilantro.
- Pour dressing over the salad and toss to coat.
-
Add the Final Touches:
- Sprinkle with cotija or feta cheese.
- Serve warm or chill for 30 minutes for the flavors to meld.
Notes
- Want it spicier? Add extra jalapeños or a dash of cayenne pepper.
- Make it dairy-free by skipping the cheese.
- Great for meal prep! Store in the fridge for up to 3 days.
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