Mid-America Sweet Corn and Bacon Salad
A fresh salad combining sweet corn kernels, crisp bacon, and a tangy mustard vinaigrette, celebrating Mid-America’s harvest flavors. This American-inspired salad recipe, ready in about 25 minutes, pairs fresh corn kernels, bacon, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups (from about 4 ears) fresh corn kernels
- 6 slices, chopped bacon
- 1/4 cup finely chopped red onion
- 1 cup halved cherry tomatoes
- 1/4 cup chopped fresh basil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 3 tbsp olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cook 6 chopped bacon slices in a large skillet over medium heat until crisp, about 5-7 minutes. Drain on paper towels and reserve bacon fat in the pan.
- Step 2: Add 3 cups fresh corn kernels to the skillet with reserved bacon fat and sauté over medium heat for 4 minutes until corn is tender and slightly caramelized.
- Step 3: In a large bowl, combine the sautéed corn, 1/4 cup finely chopped red onion, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh basil.
- Step 4: In a small bowl, whisk together 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 3 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 5: Pour the dressing over the salad, toss to combine, then fold in the crisp bacon pieces. Chill for 20 minutes before serving to meld flavors.
Frequently asked questions
How long does Mid-America Sweet Corn and Bacon Salad take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mid-America Sweet Corn and Bacon Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn kernels from drying out.
Can I substitute ingredients in Mid-America Sweet Corn and Bacon Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mid-America Sweet Corn and Bacon Salad for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mid-America Sweet Corn and Bacon Salad?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
