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
Units
Scale
- 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
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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.
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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.
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Make the Dressing:
- In a small bowl, whisk together mayonnaise, lime juice, hot sauce, smoked paprika, garlic powder, salt, and pepper.
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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.
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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.