I love this easy-to-make bacon, jalapeño and corn salad as a side dish, but it can also be served as a party appetizer or dip.
Who doesn’t love a dish with bacon in it, right? If you’re looking for ways to make corn more exciting, just add some bacon and jalapeño and it’s a completely different dish. The crunchy corn and rich crispy bacon make this a really tasty dish, no matter how you choose to serve it.
Corn Salad Variations
There are many says you can alter this corn salad to make it just the way you like it. The biggest adjustment you can make is to go spicy or not. Jalapenos tend to get a bad rep as a super hot pepper, but if you remove the seeds and the white pithy ribs, almost all of the heat is taken out. So just by making this one change, you can have a spicy or mild salad. Also, jalapenos are good for you – did you know this?
Another adjustment I make sometimes is to add shredded mozzarella cheese to the mix. You could add blue cheese for a more pungent variation, or leave the cheese out for a lighter version.
Adding diced sweet peppers is another great way to change up this corn salad. Red or yellow bell peppers work great.
» Psst, if you’re looking for more corn recipes, check out our Classic Mexican Street Corn (Elote).
Bacon, Jalapeno and Corn Salad Assembly
Putting together this salad is super simple. You’ll need either fresh or canned corn, crumbled bacon or lardons (if you want to get fancy), diced jalapenos, and either mayonnaise or sour cream. I prefer to use a mixture of both.
Combine all the ingredients in a bowl that’s big enough to hold everything and stir it all up. This salad is best served cold, so if you aren’t planning to eat it right away, put it in the refrigerator until just before service.
Yes, it’s simple, but that’s only half of what makes this a winning salad. These flavors belong together!
What to Serve Corn Salad With
In the summer, I make this salad a lot because it goes well with a lot of dishes as a side salad. Of course, it’s the perfect accompaniment to these verde burritos, or flautas, but it also goes well with chicken or steak.
If you’re planning to serve it as an appetizer or dip, make sure you have crackers or chips handy to scope it up with. I especially like Fritos for this! It’s a hit, no matter how you eat it.
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Bacon, Jalapeño, and Corn Salad
- 12 oz can corn
- 4 slices bacon cooked and crumbled
- ¼ cup grated mozzarella cheese
- ¼ cup mayo
- ¼ cup sour cream
- 1 jalapeno diced
- Salt and pepper to taste
- Mix all the ingredients together in a bowl. Serve cold.
- You can use canned or fresh corn for this recipe.