There are some foods that are synonymous with Summer. Peaches, watermelon, and corn. Sweet, sweet corn. A cookout just isn’t a cookout in the Summertime unless you’ve got some kind of a corn dish in attendance. And boy, let me tell you, this Summer Corn Salad is the perfect dish to bring to a cookout. First, let me start with the fact that this recipe is so so easy to make. There is a little bit of chopping and prep work involved, but it can be made in advance and takes only a few minutes to throw together. It’s light, it’s fresh, and it’s so delicious. This Summer Corn Salad is a fabulous way to take advantage of corn season.

This Summer Corn Salad is a great side dish for any meal. It would also be great to eat as a dip or as a topping for chicken or another protein. It can be made and served right away or it can be made in advance and refrigerated until it’s time to eat. You have to give this delicious salad a try!

Ingredients that you’ll need for Summer Corn Salad

Fresh Corn– Use fresh sweet corn for this recipe. No substitute. No canned corn, no frozen corn.

Bacon– Use any kind of bacon type/ brand that you like. I would recommend pork bacon and not a turkey bacon. You could also omit the bacon and make it a vegetarian dish.

Green Onions

Jalapeños– This recipe uses 2 jalapeños and there is little to no heat in this corn salad. You can add more jalapeños to increase the heat, if you prefer.

Mayonnaise– Use any kind of mayo that you like. If you prefer, you can also substitute with Greek yogurt.

Sour Cream

Fresh Lime Juice

Garlic Powder

Red Bell Pepper (optional)- the bell pepper helps to add a little color and gives the corn salad a little more flavor.

Let me show you how to make this Summer Corn Salad 👇🏻

Carefully remove the corn kernels from the cobs of your (uncooked) fresh, sweet corn. Place the kernels into a large bowl.

Add the juice of 1 lime (about 2 tbsp), 2 diced jalapeños, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Then add 10 pieces of crispy, diced bacon, 2-3 sliced green onions, 2 tbsp mayonnaise, and 2 tbsp sour cream.

Add 1 diced red pepper as well (optional). Mix everything together thoroughly.

You can serve the Summer Corn Salad right away at room temperature or serve it cold. Both ways are good in my opinion. If you want to make it in advance, just wrap it with plastic wrap and place it in the refrigerator until you’re ready to eat it.

Store the leftovers in an air-tight container for up to 3 days.

Enjoy!!

These are the recommended products that I used to make this delicious recipe. These are not only products that I use, but products that I love.

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