Recipe Details
Recipe provided by AllRecipes.com
Corn and Bacon Salad
Corn and bacon salad is the perfect crowd-pleasing recipe to cook up for your next potluck, summer barbeque, or picnic!
Makes:4 servings
Ingredients
- 5 ears corn, shucked
- 2 teaspoons olive oil
- 3 slices bacon, chopped
- ½ pound Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 red bell pepper, cut into cubes
- salt to taste
- 1 small red onion, thinly sliced
- 1 tablespoon cider vinegar
- ½ teaspoon red pepper flakes, or more to taste
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Directions
Prep:15 mCook:25 mReady:40 m
- Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.
- Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crispy, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
- Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
- Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
- Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.