Can I use frozen or canned corn instead of fresh?

Yes, both frozen and canned corn are perfectly acceptable substitutes when fresh corn isn't available. For frozen corn , thaw completely and drain any excess moisture. Lightly sautéing it in a dry pan can also enhance the flavor. With canned corn , be sure to drain and pat the kernels dry with a paper towel. While fresh corn delivers the crispest texture, these alternatives work well, especially when time or seasonality is a concern.

Should the corn be cooked first, or used raw?

Corn should be cooked — even if just briefly — before being added to the salad. For fresh corn, boiling for 1½ to 2 minutes softens the kernels while preserving their crunch and sweetness. Using raw corn can make the texture too firm and starchy, which may disrupt the overall balance of the salad. If you prefer a smokier flavor, you can grill or roast the corn until charred before cutting the kernels off the cob.

How do I prevent the bacon from losing its crispness?

To keep bacon crispy, cook it until it's well-done — almost to the edge of overcooked. Drain it thoroughly on paper towels to remove grease. Most importantly, don’t mix it into the salad too early . Add it right before serving or sprinkle it on top once everything else is dressed. This keeps the bacon's texture intact and avoids sogginess from moisture in the salad and dressing.

Can I scale or adjust the ingredient ratios?

Absolutely. The beauty of this Bacon Corn Salad with Creamy Chipotle Dressing is in its flexibility. To double or halve the recipe, simply maintain the original ratios. Corn should always be the base (most abundant) ingredient. When adjusting the dressing, start with slightly less than a full scale (e.g., if doubling, use 1.5 times the dressing to avoid overdressing) and adjust by taste. You can also scale the bacon, tomatoes, or cheese up or down based on your preferences or dietary needs.

Bacon Corn Salad with Creamy Chipotle Dressing You’ll Crave

Description

Bacon Corn Salad with Creamy Chipotle Dressing blends smoky, creamy, and fresh summer flavors in one easy dish.

Ingredients

For the Salad:
- 4 ears of corn (or 3–4 cups canned or frozen corn)
- 3 green onions, sliced
- 1 cup cherry tomatoes, halved
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped cilantro
- 1–2 avocados, diced
For the Chipotle Dressing:
- ¼ cup plain Greek yogurt
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon sour cream
- 1 tablespoon adobo sauce from canned chipotle peppers
- 2 teaspoons maple syrup (or honey)
- ½ teaspoon salt
- ¼ teaspoon ground cumin

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Instructions

Cook the Corn:
If using fresh corn, bring a large pot of water to a boil. Add the corn cobs and cook for about 1½ to 2 minutes. Remove and let cool completely before cutting off the kernels.
Prepare the Dressing:
In a small bowl, whisk together Greek yogurt, lime juice, olive oil, sour cream, adobo sauce, maple syrup, salt, and cumin. Set aside.
Assemble the Salad:
In a large bowl, combine the corn kernels, green onions, tomatoes, feta cheese, and cilantro. Drizzle the dressing over the salad and toss to coat evenly.
Serve:
Top each serving with diced avocado and additional feta or cilantro if desired. Serve immediately, or chill for 30–60 minutes before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Seasonal and Holiday Salads
Method: Boiled
Cuisine: American