Summery Corn Salad – a delicious recipe with Bacon, Chives, Olive Oil, White Wine Vinegar, Cumin, Arugula. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 350
2
I roast the corn in the shucks on a baking sheet for about 20 minutes.
3
While corn is roasting, cook bacon until crispy. Drain on paper towels and roughly chop.
4
Remove husks and silks and cut kernels off the ears. I cut the kernels off directly into the bowl I will be serving the salad in.
5
Add the bacon and chopped green onion or chives (I prefer chives, but I usually don't have them in my fridge. I think the green onions work just fine) to the corn kernels.
6
In a small bowl, whisk together the olive oil and vinegar. Add in the cumin or paprika if using. Pour over salad. Adjust to taste.
7
Roughly chop the arugula and add at the last minute. Salt and pepper to taste. Toss and serve.
313
kcal
Calories
21
g
Fat
19
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 ears Corn, 4 slices Bacon, 2 Tablespoons Finely Chopped Chives Or Green Onions, 2 Tablespoons Good Quality Olive Oil, and more.
Yes, Summery Corn Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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