BLT Corn Salad with Warm Bacon Shallot Vinaigrette

Large salad bowl with BLT Corn salad served in it.

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

Cook Time 25

Cooling Time & Assembly 10

Total Time 55

Servings

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