BLT Corn Salad: Fresh Summer Side Dish Recipe

Ingredient Notes for Fresh Corn Salad

Corn: The star of the show. Fresh summer corn gives a sweet, milky crunch that frozen just can’t match. Look for ears with bright green husks and moist silk — that’s a sign of freshness. Bacon: Thick-cut bacon adds smoky, salty depth. If you’re short on time, pre-cooked bacon works, but you’ll miss the rendered fat flavor. Tomatoes: Cherry or grape tomatoes bring a burst of acidity and sweetness. In a pinch, diced Roma tomatoes are fine, but avoid overly watery ones.

Equipment You’ll Need

Large skillet (cast iron is ideal for even bacon cooking), slotted spoon, sharp chef’s knife, cutting board, and a large mixing bowl. That’s it — no fancy gadgets needed.

Expert Tips for the Best BLT Corn Salad

The secret to this salad is using raw corn straight off the cob. Summer corn is naturally sweet and crunchy — cooking it would rob you of that pop. For the bacon, start with a cold skillet and cook low and slow; it renders more fat and stays flat. Let the bacon cool completely before crumbling so it stays crisp in the salad. And always taste before adding extra salt — the bacon and tomatoes bring plenty of savoriness on their own.

Ways to Switch Up Your BLT Salad

Switch it up with these twists: 1) Add diced avocado for creamy richness — it turns this into a BLAT salad. 2) For a vegetarian version, swap bacon for crispy chickpeas or store-bought coconut bacon. 3) Want heat? Toss in a minced jalapeño or a pinch of red pepper flakes. 4) Grill the corn on the cob first for a smoky char — just let it cool before cutting off the kernels.

How to Serve This Summer Corn Salad

This salad is a star on its own, but it loves company. I love piling it next to a juicy grilled burger — the smoky char and sweet corn are a match made in summer heaven. For a lighter meal, serve it alongside grilled chicken or fish. A drizzle of balsamic glaze or a sprinkle of extra crispy bacon on top takes it over the edge.

Storing Leftover Corn Salad

Store leftovers in an airtight container in the fridge for up to 2 days. The arugula will wilt and the bacon will soften, so it’s best enjoyed the day it’s made. If you plan ahead, keep the bacon and arugula separate and add just before serving.

Frequently Asked Questions

Can I use frozen corn?

Yes, but thaw and pat it dry first. Frozen corn is less crunchy, so fresh is best in season. If using frozen, consider grilling it to revive some texture.

Can I make this salad ahead of time?

You can prep the corn, tomatoes, and basil up to a day ahead, but wait to add the arugula and bacon until just before serving to keep them crisp.

Can I substitute arugula?

Absolutely. Baby spinach or watercress work well. For a peppery kick, try radicchio or endive.

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BLT Corn Salad

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Prep Time 10

Total Time 10

Servings: 5 servings

Cuisine: American

Calories: 221

Ingredients

4-8 slices thick-cut bacon cut into 1-inch pieces
6 ears corn kernels removed
1 cup grape or cherry tomatoes quartered
2 cup fresh arugula
10 leaves large basil leaves
0.25-0.5 tsp kosher salt
0.25 tsp freshly ground black pepper

Equipment

large skillet
slotted spoon
paper towel
large bowl

Instructions

Heat a large skillet over medium heat and add the bacon. Cook, tossing occasionally, until the bacon is crispy and the fat has rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease.
In a large bowl, toss the corn with the tomatoes, arugula, and basil. Add salt and pepper and stir. Add the bacon and toss once more to combine. Taste and adjust the salt, if needed. Enjoy!