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.
Ingredients for Bacon, Jalapeno, and Corn Salad
This delicious salad comes together quickly with ingredients you probably already have on hand.
- Corn – You’ll need either fresh or canned corn. We used canned corn here because it is a time saver and just as crunchy as cutting it off the cob.
- Bacon– Cook and crumble 3 slices of your favorite bacon.
- Mayonnaise – I always use full fat mayonnaise. It has the best flavor and will create the creamiest dressing.
- Sour cream – Sour cream mixed with mayo makes a tangy, creamy dressing for this salad.
- Jalapeno – Jalapenos are good for you but tend to get a bad rep as a super hot pepper. You can take most of the heat out by remove the seeds and the white pithy ribs.
- Salt and pepper – To taste
How to Make Bacon, Jalapeno and Corn Salad
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.
Pro Tip: Don’t forget to wear your kitchen gloves when cutting and deseeding jalapenos! The oil can get on your hand and is easily transmitted to your face and eyes if you have an itch. Been there, don’t want to go again.
Also, jalapenos are good for you – did you know this?
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!
Corn Salad Variations
There are many says you can alter this corn salad to make it just the way you like it.
Spicy – Change up the heat level. 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.
Change up the cheese – Another adjustment I make sometimes is to add shredded mozzarella cheese to the mix. You could add cotija cheese or blue cheese for a more pungent variation, or leave the cheese out for a lighter version.
Add-ins – Adding diced sweet peppers is another great way to change up this corn salad. Red or yellow bell peppers work great.
Change up the corn – Using canned corn is a time saver for sure. Instead of using a can of corn try using fresh corn on the cob. Boil fresh ears then cut the kernels off. You can cook corn on the cob in the air fryer, the Instant Pot, or add extra flavor by grilling the corn.
» Psst, if you’re looking for more corn recipes, check out our Classic Mexican Street Corn (Elote).
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 chicken flautas, but it also goes well with chicken or pork.
Try it alongside these Bacon-Wrapped Pork Chops or Cajun Dry Rub Chicken Wings. 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.
Before You Go
Since you made it to the end of this article, you’re probably pretty interested in great appetizer recipes. Here are a few more articles we think you might enjoy.
- Wreath-Shaped Cheesy Bread
- Easy & Delicious Fava Bean Puree
- Sriracha Bacon Jerky
- Bacon Jalapeno Cheese Ball Appetizer
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Bacon, Jalapeño, and Corn Salad
- 12 ounce can corn
- 3 slices bacon cooked and crumbled
- 3 tablespoons mayo
- 2 tablespoons sour cream
- 1 jalapeno diced (seeds and ribs removed for less heat)
- 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.
Other Summer BBQ Side Dish Recipes To Try
- Creamy & Spicy Chipotle Coleslaw
- Instant Pot Baked Beans Recipe
- Corn & Black Bean Pasta Salad
- Classic Mexican Street Corn
- Creamy Stovetop Mac & Cheese Recipe
- Best Broccoli Salad Recipe
Click for Even More Summer BBQ Side Dish Recipes
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.