BLT Corn Salad with Warm Bacon Shallot Vinaigrette

This recipe gives corn a whole new meaning! This BLT Corn Salad celebrates the best flavors of summer with sweet corn, crispy bacon, juicy tomatoes, peppery arugula, and fresh basil, all tossed in a warm bacon shallot vinaigrette. Whether you're feeding a backyard crowd or looking for an easy Corn Salad with Bacon to brighten a weeknight dinner, this fresh side dish delivers bold flavor with simple seasonal ingredients. I am beyond excited about the flavor delivery!

 WHY YOU'LL LOVE THIS BLT CORN SALAD

This dish evaporates into thin air, it’s so good!  I may have ruined plain corn for myself forever.

Fresh summer produce deserves recipes that let every ingredient shine, and this BLT Corn Salad does exactly that. The naturally sweet corn pairs beautifully with smoky bacon, garden-fresh tomatoes, and a warm bacon shallot vinaigrette, creating a vibrant Corn Salad with Bacon that's just as welcome at a neighborhood barbecue as it is beside a simple grilled dinner. 

You'll love how quickly it comes together, how easily it can be prepped ahead, and how every bite captures the flavors of peak harvest without a lot of fuss. Run and make this now!

INGREDIENTS FOR THIS BLT CORN SALAD

Can I say “WOW JUST WOW!” We immediately loved this salad in our home. One of my favorite things about this recipe is how every ingredient has a purpose, and together they create a fresh, colorful salad that's just as happy on a picnic table as it is on your weeknight dinner plate.

• Bacon: Crispy bacon brings smoky, savory flavor and irresistible crunch. The rendered bacon fat becomes the foundation of the warm vinaigrette, adding richness without waste. 
• Fresh Sweet Corn: Sweet corn is the heart of this BLT Corn Salad, providing juicy bursts of natural sweetness in every bite. It's also a good source of fiber, vitamin C, and antioxidants that support overall health. 
• Baby Arugula: Baby arugula contributes a light, peppery bite that balances the sweetness of the corn and the richness of the bacon. Its tender leaves add freshness without overpowering the other ingredients. 
• Cherry Tomatoes: Cherry tomatoes add juicy acidity and vibrant color that brighten the entire salad. They're naturally rich in vitamin C and the antioxidant lycopene. 
• Scallions (Green Onions): Green onions provide a mild onion flavor that ties the bacon, corn, and tomatoes together. Their fresh, crisp texture keeps each bite lively. 
• Fresh Basil: Basil adds sweet herbal notes and a fragrant finish that makes this salad taste like summer. Fresh basil pairs beautifully with tomatoes while complementing the smoky bacon. 
• Reserved Bacon Fat: Rendered bacon fat creates a silky vinaigrette with incredible depth of flavor. It's a delicious way to use every part of the ingredient while adding richness to the dressing. 
• Extra Virgin Olive Oil: Olive oil softens the richness of the bacon fat and helps create a balanced vinaigrette. Its fruity flavor rounds out the dressing while contributing heart-healthy unsaturated fats. 
• White Balsamic Vinegar or Red Wine Vinegar: White balsamic creates a slightly sweeter, mellow dressing, while red wine vinegar adds brighter acidity. Either option balances the sweetness of the corn and cuts through the richness of the bacon. 
• Dijon Mustard: Dijon mustard emulsifies the vinaigrette, helping the oil and vinegar stay beautifully blended. It also contributes subtle tang and complexity without overpowering the dressing. 
• Honey: A touch of honey smooths the acidity of the vinaigrette and enhances the natural sweetness of the corn. It helps create a well-balanced dressing with just the right amount of brightness. 
• Shallot: Finely minced shallot adds delicate onion flavor with a hint of sweetness. It gives the vinaigrette a refined depth that complements the fresh vegetables. 
• Freshly Cracked Black Pepper: Freshly cracked black pepper adds gentle warmth and enhances the flavors throughout the salad. Freshly ground pepper provides a more vibrant aroma than pre-ground pepper. 
• Kosher Salt: A small pinch of kosher salt may be all you need to finish the salad. Since bacon naturally contributes saltiness, always taste before adding more.

HOW TO MAKE THIS BLT CORN SALAD

I thought I loved fresh corn... then I made this salad.  This recipe comes together with simple techniques and fresh ingredients, making it approachable for cooks of every skill level. Once you've made this Corn Salad with Bacon once, you'll find yourself reaching for it all summer long whenever sweet corn is in season. It’s actually a crazy addictive, good salad!

1. Cook the bacon: Place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is crisp and the fat has fully rendered, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon. Reserve 3 tablespoons (45 ml) of the rendered bacon fat for the dressing. Tip: You can also follow my How to Cook Bacon Pieces in the Oven guide (Coming Soon). 
2. Cook the corn: Leave the corn in its husks and microwave on high for about 2 minutes per ear, or 12 to 14 minutes for 6 ears, until the kernels are crisp-tender. Allow the corn to cool just enough to handle, then remove the husks and silk. Cut the kernels from the cobs and let them cool to room temperature before assembling the salad. 
3. Prepare the dressing: Add the reserved bacon fat, olive oil, vinegar, Dijon mustard, honey, and minced shallot to a small bowl or jar. Whisk, or shake if using a jar with a lid, until smooth and emulsified. Season with freshly cracked black pepper. Taste before adding salt, as the bacon and bacon fat may provide enough seasoning. 
4. Assemble the salad: In a large serving bowl, combine the cooked corn, crispy bacon, arugula, cherry tomatoes, green onions, and basil. 
5. Dress the salad: Pour about three-quarters of the dressing over the salad and gently toss until everything is lightly coated. Add more dressing as needed until the salad is dressed to your liking. 
6. Serve: Enjoy immediately, or refrigerate for up to 30 minutes before serving to allow the flavors to mingle while the vegetables remain crisp.

EXPERTISE FROM MY KITCHEN, WHY THIS BLT CORN SALAD WORKS

As a professional recipe developer since 2008, I've learned that memorable recipes aren't just about combining great ingredients. They're about understanding how those ingredients interact to create better flavor, texture, and balance.

This BLT Corn Salad relies on a few simple techniques that elevate everyday ingredients into something truly special. Lightly cooking the corn enhances its sweetness without sacrificing its crisp texture. A warm bacon shallot vinaigrette coats every kernel more evenly than a chilled dressing, while balancing rich, smoky flavors with bright acidity. Finally, assembling the salad just before serving preserves the fresh textures that make summer produce so enjoyable.

These are small details, but they're the difference between a good corn salad and one that's vibrant, balanced, and worthy of sharing all season long.

Why I Lightly Cook the Corn

Fresh sweet corn is delicious raw, but I prefer lightly cooking it for this salad. A quick trip through the microwave keeps the kernels crisp while enhancing their natural sweetness. The slightly tender kernels also soak up more of the warm bacon shallot vinaigrette, giving every bite even more flavor.

Why I Make a Warm Bacon Shallot Vinaigrette

Instead of discarding the rendered bacon fat, I use it to build the vinaigrette. Warm bacon fat blends beautifully with olive oil and vinegar, creating a silky dressing that lightly coats every kernel of corn. The shallot softens in the warm fat, adding gentle sweetness and depth while the Dijon mustard keeps the vinaigrette naturally emulsified.

Why I Dress the Salad Just Before Serving

Arugula is one of my favorite salad greens because of its delicate peppery flavor, but it's also quite tender. Waiting until just before serving keeps the leaves crisp, the tomatoes juicy, and the basil fragrant. Tossing with only about three-quarters of the dressing first also gives you control over the final texture, ensuring the salad stays light, fresh, and beautifully balanced.

WHEN THIS RECIPE SHINES!

It’s magical making this salad when every ingredient is at its seasonal peak. Sweet corn is naturally sugary, tomatoes are bursting with flavor, basil is wonderfully fragrant, and local farm stands are overflowing with fresh produce. I made this from produce straight out of my CSA box. This is the kind of recipe that reminds me why eating with the seasons is always worth the wait.

Season: Summer

Months: July, August, September

Harvest Fact: Sweet corn begins converting its natural sugars into starch the moment it's harvested. That's why corn picked fresh from the field or farmers market delivers the sweetest flavor and juiciest kernels. Pairing it with vine-ripened tomatoes and fresh basil captures some of summer's very best produce in a single bowl.

HARVEST FACTS

One of my favorite parts of seasonal cooking is watching familiar ingredients come into their prime together. This BLT Corn Salad is built around produce that naturally overlaps during the height of summer, creating flavors that simply belong together.

Sweet Corn

Fresh sweet corn reaches its peak from July through September, though warmer regions may see harvest begin in late June. The sweetest ears have bright green husks, moist golden silk, and plump kernels that release a milky juice when pierced. Because corn loses sweetness quickly after harvest, enjoy it as soon as possible for the best flavor.

Cherry Tomatoes

Cherry tomatoes thrive from July through September, with many gardens producing well into early fall. Unlike refrigerated tomatoes, freshly harvested tomatoes develop exceptional sweetness, balanced acidity, and a rich aroma that shines in fresh salads.

Basil

Basil flourishes during the warmest months of the year, typically June through September. Harvesting basil regularly encourages new growth and helps prevent flowering, which can make the leaves more bitter. Add fresh basil just before serving to preserve its delicate aroma and vibrant flavor.

Arugula

Although arugula is often associated with spring, many growers produce excellent crops again from late summer into early fall. Younger leaves are milder and more tender, while mature leaves develop the peppery bite that pairs beautifully with sweet corn and smoky bacon.

Green Onions (Scallions)

Green onions have one of the longest harvest seasons, often available from late spring through early fall. Their mild flavor adds freshness without overpowering delicate summer vegetables, making them a natural companion for salads like this one.

KEEP YOUR SUMMER KITCHEN COOKING WITH ME

If your kitchen looks anything like mine during the summer, one great recipe usually leads to another. This BLT Corn Salad is wonderful alongside grilled chicken, especially if you start with one of my 12 Amazing Chicken Marinades. If you're building a salad for a barbecue or family dinner, pair it with my Bougie Wedge Salad  drizzled with Jalapeño Ranch Dressing, or keep things extra fresh with my Shaved Carrot Salad, Ribboned Carrot Salad, Peach Burrata Prosciutto Salad, Israeli Cucumber Salad, or Cucumber Tomato Avocado Salad. Before long, you've turned a handful of seasonal ingredients into one of those easy summer meals everyone lingers around just a little longer.

FEATURED FARMER: McFarland Family Farms

Some farms are measured in acres. Others are measured in generations.

McFarland Family Farms began in 1859 when the McFarland family settled along the banks of Utah's Weber River. More than 165 years later, six generations of the same family are still tending that land, carrying forward a legacy of hard work, resilience, and stewardship. What began with grain and livestock eventually grew into a dairy, and when farming changed, so did they. In 1987, Layne McFarland planted just three acres of sweet corn and sold it from the back of his truck. Today, that small beginning has grown into a thriving family farm known for exceptional sweet corn, onions, squash, pumpkins, and other seasonal produce enjoyed across Utah.

I love stories like this because they remind us that every ear of corn has a history long before it reaches our kitchen. Behind every harvest are families who rise before sunrise, adapt to changing seasons, and continue traditions that stretch across generations. The next time sweet corn finds its way onto your table, take a moment to appreciate the hands that planted it, nurtured it, and harvested it. That's the kind of stewardship worth celebrating.

EQUIPMENT NEEDED

• Large Skillet – Perfect for cooking the bacon until crisp. Or use an oven baked method. 
• Large Pot – Use to quickly blanch fresh corn before cooling it to preserve its crisp, sweet texture. Or use the microwave method as described in the recipe for a quick perfect result. 
• Mixing Bowl – A large bowl makes it easy to gently toss all the ingredients together without bruising the tomatoes or arugula. 
• Cutting Board – Provides a stable surface for safely preparing the vegetables and herbs. 
• Sharp Chef's Knife – Makes quick work of slicing corn from the cob, halving cherry tomatoes, chopping herbs, and dicing the shallot. 
• My Fave Tomato Knife
• Slotted Spoon or Spider Strainer – Handy for removing the bacon from the skillet while leaving the flavorful bacon fat behind for the vinaigrette. 
• Small Whisk – Helps emulsify the bacon fat, olive oil, vinegar, Dijon mustard, and honey into a smooth dressing. 
• Measuring Cups and Measuring Spoons – Ensure consistent flavor and balanced proportions every time you make the salad. 
• Paper Towel-Lined Plate – Drains excess grease from cooked bacon while keeping it crisp. 
• Serving Bowl or Platter – A wide, shallow serving bowl beautifully showcases the colorful layers of sweet corn, tomatoes, bacon, basil, and arugula.

Print Pin

BLT Corn Salad with Warm Bacon Shallot Vinaigrette

This fresh BLT Corn Salad combines sweet summer corn, crispy bacon, juicy tomatoes, peppery arugula, and basil, all tossed in a warm bacon shallot vinaigrette. It's the perfect side dish for barbecues, picnics, potlucks, and weeknight dinners.

Course BBQ, Dinner, Lunch, Potluck, Side Dish

Cuisine American

Keyword BLT Corn Salad, Corn Salad with Bacon

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cooling Time & Assembly 10 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 298kcal

Ingredients

For the Salad

• 6 slices bacon (170 g) chopped
• 6 ears fresh sweet corn (about 5 cups/825 g kernels) kernels cut from the cob
• 2 cups baby arugula (60 g)
• 1 cup cherry tomatoes (170 g) halved or quartered
• 4 scallions (60 g) green onions, thinly sliced
• ¼ cup fresh basil (10 g) chopped

For the Dressing: Warm Bacon Shallot Vinaigrette

• 3 tablespoons reserved bacon fat (45 ml)
• 2 tablespoons extra virgin olive oil (30 ml)
• 3 tablespoons white balsamic vinegar (45 ml) or red wine vinegar
• 1 teaspoon Dijon mustard (5 g)
• 2 teaspoons honey (7 g)
• 1 tablespoon shallot (10 g) finely minced
• Freshly cracked black pepper to taste
• Kosher salt if needed

Instructions

• Cook the bacon: Place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is crisp and the fat has fully rendered, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon. Reserve 3 tablespoons (45 ml) of the rendered bacon fat for the dressing. Tip: You can also follow my How to Cook Bacon Pieces in the Oven guide (Coming Soon).
  6 slices bacon
• Cook the corn: Leave the corn in its husks and microwave on high for about 2 minutes per ear, or 12 to 14 minutes for 6 ears, until the kernels are crisp-tender. Allow the corn to cool just enough to handle, then remove the husks and silk. Cut the kernels from the cobs and let them cool to room temperature before assembling the salad.
  6 ears fresh sweet corn
• Prepare the dressing: Add the reserved bacon fat, olive oil, vinegar, Dijon mustard, honey, and minced shallot to a small bowl or jar. Whisk, or shake if using a jar with a lid, until smooth and emulsified. Season with freshly cracked black pepper. Taste before adding salt, as the bacon and bacon fat may provide enough seasoning.
  3 tablespoons reserved bacon fat, 2 tablespoons extra virgin olive oil, 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 2 teaspoons honey, 1 tablespoon shallot, Freshly cracked black pepper
• Assemble the salad: In a large serving bowl, combine the cooked corn, crispy bacon, arugula, cherry tomatoes, green onions, and basil.
  2 cups baby arugula, 1 cup cherry tomatoes, 4 scallions, ¼ cup fresh basil
• Dress the salad: Pour about three-quarters of the dressing over the salad and gently toss until everything is lightly coated. Add more dressing as needed until the salad is dressed to your liking.
  Kosher salt
• Serve: Enjoy immediately, or refrigerate for up to 30 minutes before serving to allow the flavors to mingle while the vegetables remain crisp.

Notes

Make-Ahead Tips

• This salad is easy to prep ahead for entertaining or quick weeknight meals. Cook the bacon, microwave the corn, cut the kernels from the cob, slice the tomatoes, and whisk together the dressing up to 1 day in advance. Refrigerate each component separately. When you're ready to serve, toss everything together with the arugula, basil, and green onions for the freshest flavor and texture.
• Storage: Leftover BLT Corn Salad will keep in an airtight container in the refrigerator for up to 3 days. For the best texture, enjoy it the day it's made, as the arugula will naturally soften once dressed. If you're planning for leftovers, store the arugula separately and add it just before serving.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 23g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 21mg | Sodium: 187mg | Potassium: 407mg | Fiber: 2g | Sugar: 10g | Vitamin A: 589IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 1mg

 DIETARY CONSIDERATIONS

The dietary categories below are provided as a quick reference to help you determine whether this recipe may fit your dietary preferences. They are intended as a helpful guide, not as medical or nutritional advice. Individual ingredients and brands can vary, so always check product labels if you have food allergies, sensitivities, or specific dietary needs.

• DF (Dairy Free): Yes, naturally dairy free. 
• EF (Egg Free): Yes, no eggs are used. 
• GF (Gluten-Free): Yes, naturally gluten free. 
• NF (Nut Free): Yes, no nuts are used. 
• PB (Plant Based): No, it contains bacon. 
• SF (Sugar Free): No, the vinaigrette contains honey. 
• VE (Vegetarian): No, it contains bacon. 
• VG (Vegan): No, it contains bacon and honey. 
• Paleo: Yes, if using a Paleo-compliant Dijon mustard. 
• Keto: No, sweet corn and honey are too high in carbohydrates. 
• Whole30: No, it contains corn, honey, and Dijon mustard that may include non-compliant ingredients.