Bacon and Corn Salad

Ingredients

• 6 slicesbacon, cut into 2.5 cm pieces
• 600 g (4 cups)frozen sweetcorn
• 2 clovesgarlic, minced
• 15 g (¼ cup)spring onion, thinly sliced
• 8 g (2 tablespoons)parsley, finely chopped
• 60 ml (¼ cup)mayonnaise
• 30 ml (2 tablespoons)cream
• 15 ml (1 tablespoon)lemon juice
• 3–4 dasheshot sauce (optional)
• ¼ teaspoonground black pepper

Instructions

1. 1

   Fry the bacon

   Cook the bacon in a large frying pan until browned and crisp. Transfer it to a paper-towel-lined plate to drain, then carefully pour off the bacon fat. Leave the pan unwiped.

2. 2

   Heat the corn

   Add the frozen sweetcorn and garlic to the pan and stir to combine. Cook over a medium heat, stirring often, until the corn is thoroughly heated, about 5 minutes. Remove the pan from the heat.

3. 3

   Mix the dressing

   Put the mayonnaise, cream, lemon juice, black pepper and hot sauce, if using, in a bowl. Whisk until combined.

4. 4

   Add the herbs

   Add the sliced spring onion and chopped parsley to the pan with the corn. Pour in all of the dressing.

5. 5

   Toss and serve

   Toss everything well to combine and serve immediately.

What is bacon and corn salad?

This North American-style side brings together sweetcorn and bacon with a creamy, tangy dressing. It is served warm rather than as a chilled leafy salad, making it a natural match for summer barbecues.

The version here gets its savoury base from bacon cooked in the pan, while spring onion, parsley, lemon and optional hot sauce keep the creamy mixture lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 5g protein, 20g carbs, 14g fat.

The sweetcorn supplies most of the carbohydrates, while bacon, mayonnaise and cream contribute much of the fat; bacon also provides some protein. Serve a moderate scoop with grilled lean protein and extra vegetables to balance the plate.

Build flavour in the pan

Bacon first: cook it until crisp, then drain it on kitchen paper. Pour away the excess fat, but leave the pan unwiped so a little of its flavour remains for the corn.

Garlic and corn: add both to the same pan and stir often as the corn heats through. The recipe uses frozen corn straight from the freezer, so there is no need to thaw it first.

Whisk a balanced dressing

Creamy base: mayonnaise and cream give the dressing its richness and help it coat the kernels. Whisk them with lemon juice and black pepper before adding the mixture to the warm corn.

Optional heat: a few dashes of hot sauce add a gentle kick. Start with less if you prefer a milder flavour, or leave it out.

Keep the texture lively

Crisp bacon: draining the cooked pieces helps preserve their browned texture. Add them when serving if you want them to stay especially crisp.

Warm corn: cook until the kernels are thoroughly heated, stirring often so they warm evenly. Take the pan off the heat before adding the dressing, spring onion and parsley.

Timing and make-ahead notes

The recipe takes about 45 minutes in total, including frying the bacon and warming the corn. The corn needs about 5 minutes in the pan once it has been added.

You can prepare the salad ahead and reheat it gently just before serving. Avoid heating it aggressively, as the mayonnaise-based dressing is best warmed through rather than brought to a boil.

What to serve alongside

Serve it warm beside grilled summer mains such as chicken, fish or vegetables. Its sweet, creamy and smoky flavours also work well with a simple green salad.

For a fuller plate, pair it with a protein-rich main and add another vegetable side. The salad is rich enough to share among the other dishes rather than relying on it as the whole meal.

Recipe notes & tips

• Cut the bacon into evenly sized pieces so they cook at a similar pace.
• Stir the corn often as it heats to warm the kernels evenly.
• Leave a little bacon fat in the pan for flavour, but drain away the excess.
• Whisk the dressing separately before adding it to the corn.
• Add the spring onion and parsley after taking the pan off the heat to keep their flavour fresh.
• For crispier bacon in the finished salad, stir it in just before serving.

Variations

• More heat: Add extra hot sauce to the dressing to taste.
• Fresh corn: Use kernels cut from fresh cobs in place of the frozen corn.
• Herb swap: Replace some or all of the parsley with chopped chives.
• Extra tang: Add a little more lemon juice to the dressing.
• Crisp topping: Reserve some cooked bacon to scatter over the salad just before serving.

Common mistakes to avoid

• Wiping the pan clean: Leave the browned bacon residue behind to flavour the corn.
• Leaving excess bacon fat: Carefully pour it off so the salad does not become overly greasy.
• Cooking the corn too briefly: Stir and heat it until the kernels are thoroughly warmed.
• Adding dressing over high heat: Take the pan off the heat first to avoid overheating the creamy mixture.
• Adding bacon too early: Stir it in at the end or at serving time if you want it to remain crisp.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave until warmed through, stirring as needed; avoid boiling the dressing.

Frequently asked questions