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Ridiculously simple, the warm corn bacon salad is sure to be a hit.
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5 from 1 vote

warm corn bacon salad

Warm corn bacon salad is an easy crowd pleaser and a great way to dress up corn when it's at its peak.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: side
Cuisine: American
Servings: 4
Calories: 248kcal
Author: romain | glebekitchen


  • 4 cobs fresh corn - shucked
  • 4 slices good quality bacon
  • 2 large shallots - thinly sliced
  • 1 tsp piment d'esplette - cajun spice or whatever you want - it should just work
  • salt to taste


  • Stand the peeled corn on end. Use a sharp chef's knife to slice down the cob lengthwise to remove kernels. You should be able to do this in 4 slices. You want to be cutting down onto the board and away from you. Safety first!
  • Choose a frying pan large enough to hold the corn.
  • Cut the bacon into roughly kernel sized pieces and fry until done to your taste. Remove from the pan and set aside.
  • Spoon off all but about 1 Tbsp of bacon fat.
  • In the same pan, cook the sliced shallots in the 1 Tbsp bacon fat. You want medium low heat. You don't want your shallots to burn.
  • When the shallots are soft, add the corn and cook, stirring constantly, until the corn is just heated through, about 2 minutes.
  • Add the piment d'esplette or whatever spice you choose.
  • Adjust salt to taste and serve.


Serving: 4servings | Calories: 248kcal | Carbohydrates: 34g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 730mg | Potassium: 421mg | Fiber: 4g | Sugar: 7g | Vitamin A: 405IU | Vitamin C: 9.5mg | Calcium: 9mg | Iron: 0.9mg