Corn and Bacon Salad

Name: Corn and Bacon Salad
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 5 ears corn, shucked; 2 teaspoons olive oil; 3 slices bacon, chopped; 1/2 pound Yukon Gold potatoes, cut into 1/2-inch cubes; 1 red bell pepper, cut into cubes; salt to taste; 1 small red onion, thinly sliced; 1 tablespoon cider vinegar; 1/2 teaspoon red pepper flakes, or more to taste

⏱️ Ready in 40 min 🥄 Prep 15 min 🔥 Cook 25 min 👥 4 servings

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.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Salad #Under 1 Hour

📊 At a Glance

Prep 15 min

Cook 25 min

Serves 4

Difficulty Medium

🛒 Ingredients

5 ears corn, shucked

2 teaspoons olive oil

3 slices bacon, chopped

1/2 pound Yukon Gold potatoes, cut into 1/2-inch cubes

1 red bell pepper, cut into cubes

salt to taste

1 small red onion, thinly sliced

1 tablespoon cider vinegar

1/2 teaspoon red pepper flakes, or more to taste

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 217

% Daily Value*

Total Fat 6.8g 9%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 178mg 8%

Total Carbohydrate 35.4g 13%

Dietary Fiber 4.9g 18%

Total Sugars 5.6g

Protein 7.8g 16%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.

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.

Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.

Pour corn-potato mixture into a large bowl.

Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.