I served Bacon Jalapeno Corn Salad as a side for our dinner, but you could easily double the recipe and bring it to a party or picnic.
When you have fresh jalapenos from the garden and fresh corn in the middle of summer, it’s the perfect time to make this super easy and yummy side dish.
How to make Bacon Jalapeno Corn Salad
Start by shucking six ears of corn. Get the kids to join in if possible 🙂
So many family memories have been made in our kitchen, shucking corn with the kids is one of them.
While the corn is boiling in salted water for ten minutes, start frying up some bacon.
I like to use kitchen scissors to cut the bacon right into the skillet over medium heat.
Once the corn is done, remove it and let it cool for a bit.
And once the bacon is done, remove it and drain on paper towels.
I am super pumped about having one of those corn scraper thingys, it makes removing corn kernels so easy and very little mess.
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Somewhere in between the corn and bacon cooking, and then cooling, I minced two jalapenos.
Remove the seeds if you don’t want spice, or leave them in if you do 🙂
The dressing for this Bacon Jalapeno Corn Salad is so simple and refreshing.
Just add some olive oil, lime juice, and a little sugar to balance everything out.
Because who doesn’t love a balanced salad, am I right?!
Yes, yes…you can eye roll at that weird comment, I don’t know about me sometimes 😉
Toss it all together and season with kosher salt and pepper to taste.
Add some fresh basil over top and enjoy!
If you like Bacon Jalapeno Corn Salad, you might also like…
Sweet Summertime Corn Salad…SO good!
Bacon Jalapeno Corn Salad
A delicious, easy side dish for dinner or double for a potluck
- 6 ears corn on the cob shucked
- 8 slices bacon
- 2 jalapenos seeds removed and minced
- 2 Tbsps olive oil
- 2 Tbsps lime juice
- 1/2 Tbsp sugar
- kosher salt, pepper to taste
- 1/4 cup chopped fresh basil
Boil the corn for 10 minutes, remove from water and let them cool.
Use kitchen scissors to cut the bacon into bite size pieces directly into a skillet over medium heat. Cook the bacon, stirring occasionally 6 to 8 minutes. Remove and drain on paper towels.
Cut the corn off the cob and place the kernels in a large bowl and add the bacon and jalapeno.
Pour the olive oil, lime juice, and sugar over the salad and toss until evenly mixed. Add kosher salt and pepper to taste. Top with fresh basil. Serve at room temp or refrigerate one hour and serve cold.