BLT Corn Salad

Ingredients

• 6 slicesbacon, chopped
• 6 earsfresh sweetcorn, kernels cut from the cob
• 60 g (2 cups)baby rocket
• 150 g (1 cup)cherry tomatoes, halved or quartered
• 10 g (1/4 cup)fresh basil, chopped
• 60 ml (1/4 cup)rapeseed oil
• 45 ml (3 tablespoons)red wine vinegar
• 1/2 teaspoonkosher salt
• 1/2 teaspoonfreshly ground black pepper

Instructions

1. 1

   Cook the bacon

   Heat a large frying pan over a medium heat and add the chopped bacon. Cook, turning occasionally, until crisp and its fat has rendered. Lift the bacon out with a slotted spoon and drain it on a paper-towel-lined plate.

2. 2

   Toss the salad

   In a large bowl, combine the sweetcorn kernels, bacon, rocket, cherry tomatoes and basil. Add the rapeseed oil and red wine vinegar, season with the salt and pepper, and toss everything to coat. Serve at room temperature or chilled.

What is BLT corn salad?

A BLT is a familiar American combination of bacon, lettuce and tomato, and this salad reworks those flavours around sweetcorn. The rocket stands in for the leafy element, while basil adds a fresh, summery note.

Here, crisp bacon and juicy tomatoes contrast with tender corn kernels. A simple oil-and-vinegar dressing brings the ingredients together without hiding their flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 259 calories, 6g protein, 18g carbs, 19g fat.

Sweetcorn and cherry tomatoes provide most of the carbohydrate, while bacon and rapeseed oil contribute much of the fat; bacon also supplies some protein. Pair a portion with a protein-rich main and additional vegetables for a more rounded plate.

Choosing the ingredients

Sweetcorn: Fresh kernels cut from the cob give the salad its sweet, substantial base. Cut close to the cob, but avoid including the tough core.

Bacon: Cook it until crisp so it keeps some texture when tossed with the other ingredients. The rendered fat is left behind when the bacon is lifted from the pan.

Rocket and basil: Add these for peppery and herbal notes. If preparing ahead, keep them separate until close to serving so they stay fresher.

Getting crisp bacon

A medium heat gives the bacon time to render its fat while it browns. Turn the pieces occasionally and watch for even crisping rather than relying only on a fixed cooking time.

Drain the cooked bacon on kitchen paper before adding it to the bowl. This helps keep the salad from becoming overly greasy.

Balancing the dressing

Oil: Rapeseed oil gives the dressing a mild, neutral base that lets the corn and herbs come through.

Vinegar: Red wine vinegar supplies acidity to balance the sweetcorn and rich bacon. Toss thoroughly so a little dressing reaches all the ingredients.

Serving and timing

The salad can be served at room temperature or chilled, as directed. If you want the rocket to remain perky and the bacon crisp, combine the components shortly before serving.

Serve it alongside grilled food, sandwiches or a simple main course. The recipe makes six portions, so it works well as a shared side.

Recipe notes & tips

• Cut the kernels into a large bowl or tray to catch any that scatter.
• Keep the bacon pieces fairly similar in size so they crisp at a similar rate.
• Drain the bacon well before tossing it into the salad.
• Halve small cherry tomatoes and quarter larger ones for more even bites.
• Add the rocket close to serving if you want it to retain its texture.
• Taste the salad before serving and adjust the seasoning if needed.

Variations

• Add avocado: Fold in diced avocado just before serving for a creamy contrast.
• Use grilled corn: Grill the cobs first, then cut off the kernels for a lightly charred flavour.
• Swap the greens: Use tender lettuce leaves in place of rocket for a milder taste.
• Add cucumber: Mix in diced cucumber for extra crunch and freshness.
• Change the herbs: Use chopped chives instead of basil for a gentler onion note.

Common mistakes to avoid

• Browning the bacon too quickly: Lower the heat so the fat can render before the pieces become too dark.
• Leaving excess fat on the bacon: Drain it on kitchen paper before adding it to the salad.
• Overdressing the salad: Pour in the oil and vinegar, then toss well so they coat rather than pool.
• Adding rocket too early: Fold it in near serving time to help it stay fresh.
• Cutting uneven tomato pieces: Halve or quarter them according to size for easier mixing and eating.

How to store

Store leftovers in a covered container in the fridge and eat within 2 days. The rocket may soften and the bacon will lose its crispness; this salad is best served chilled or at room temperature rather than reheated.

Frequently asked questions