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Sweet corn, crunchy bacon, juicy tomatoes, peppery arugula, and fresh basil are combined in this BLT Corn Salad to create an unforgettable combination of fresh flavors in each bite.
Fresh corn is one of my favorite summer foods. The first time I tried raw corn in a salad, my mind was blown. There is nothing better for adding sweet crunch and fresh summer flavor to a dish.
Yes, the corn is raw in this recipe. You do not need to cook it. If you have never tasted raw sweet corn you are in for a treat.
From classic Summer Corn Salad to Jalapeno Corn Coleslaw, Bacon Bleu Cheese and Shrimp Chopped Salad to Mexican Street Corn Potato Salad, Elote Corn Dip to Spicy Frito Salad with Chicken we all love fresh corn season.
This salad works beautifully as a potluck side dish, an addition to your next taco night, a light salsa with chips, or straight out of the bowl with a spoon.
I served this corn salad last weekend along with Grilled Chicken Thighs, Deviled Egg Potato Salad, and Creamy Fruit Salad.
BLT Corn Salad
The BLT Corn Salad caught my eye when I first flipped through my friend Jessica‘s new cookbook, Everyday Dinners. The cookbook is filled with so much deliciousness, it was hard to choose a recipe to share with you today.
I have several more recipes flagged to try soon: Chili Lime Shrimp Taco Salad, Easy Breakfast Tacos, Crispy Orange Cauliflower (oh my GOSH, this looks so good!), and Burrata Baked Ziti are at the top of my list right now.
If you’re looking for more dinner inspiration, you can’t go wrong picking up a copy of Everyday Dinners!
The recipe below is written with directions for cooking the bacon on the stove, however, I typically just cook the bacon in the oven.
This is my preference whenever possible. It takes a few extra minutes, but requires zero hands-on effort and is far less messy too.
Just line up a few strips of bacon on a rimmed sheet pan and pop it in the oven. You can prep the rest of the ingredients while it’s cooking and you’ll have everything ready to toss together when the bacon is done cooking.
And speaking of BACON, I recommend doubling the bacon in this recipe, if you have a house full of bacon lovers. My guys went crazy over this corn salad with extra bacon.
If you’re lucky enough to have leftover bacon (or if you plan ahead and make a whole lot of extra bacon) you’ll want to try the BLT Pasta Salad too!
BLT Corn Salad Recipe
- 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.
BLT Corn Salad
Ingredients
- 4-8 slices thick-cut bacon, cut unto 1-inch pieces
- 6 ears of corn, kernels removed
- 1 cup grape or cherry tomatoes, quartered
- 2 cups fresh arugula
- 10 large basil leaves
- 1/4 – 1/2 teaspoon kosher salt, adjust as needed
- 1/4 teaspoon freshly ground black pepper
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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What kind of dressing? Seems a bit incomplete.
No dressing need for salad – it is super light and refreshing all on its own.
Do we cook the corn before we remove the kernels?
Hi, Kelly! You don’t need to cook the corn in this recipe. Enjoy!
Can this be made a day ahead??
The leftovers keep nicely, so it should keep fine for a day or two ahead. The greens will wilt a bit though, so for optimal presentation I recommend making it just a few hours ahead.
This salad is so delicious! It’s so fresh! I was not sure about not having a dressing but it’s not needed. This recipe is a keeper! Thanks so much for sharing.
I’m so glad you like it, Ginnee!