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

Bacon Jalapeño Corn Salad 10 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.

(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!