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Creamy Bacon Corn Salad

Creamy bacon corn salad combines crisp-tender corn, smoky crumbled bacon, and a tangy mayonnaise dressing. Red bell pepper and green onions add crunch, and chilling lets the flavors come together before serving.
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Prep Time 15 minutes
Cook Time 14 minutes
Chilling time 30 minutes
Total Time 59 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups frozen corn
  • 8 bacon slices
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp Dijon mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup red bell pepper finely diced
  • 3 green onions thinly sliced

Equipment

  • 1 12-inch skillet
  • 1 baking sheet

Method
 

  1. Bring a medium saucepan of water to a boil.
  2. Add the frozen corn and cook for 3–4 minutes until crisp-tender.
  3. Drain the corn well and spread it on a baking sheet to cool completely.
  4. Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, turning as needed, until crisp.
  5. Transfer the bacon to a paper towel-lined plate and crumble once cool.
  6. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, Dijon mustard, kosher salt, and black pepper.
  7. Fold the cooled corn, red bell pepper, and green onions into the dressing until evenly coated.
  8. Cover and refrigerate for at least 30 minutes.
  9. Stir in the crumbled bacon just before serving.

Notes

For the crispiest texture, stir in the bacon just before serving. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a dairy-free option, use dairy-free sour cream.