This simple corn salad gets a BLT flavor upgrade with sweet cherry tomatoes, peppery arugula, salty bacon, and tender basil for a great summer salad side dish.
Course Salad
Cuisine American
Keyword corn salad
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 259kcal
Ingredients
6slices bacon, chopped
6ears fresh sweet corn, kernels cut from the cob
2cupsbaby arugula
1cupcherry tomatoes, halved or quartered
¼cupchopped fresh basil
¼cupcanola oil
3tablespoonsred wine vinegar
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
Instructions
Heat a large skillet over medium heat and add the chopped bacon. Cook until the bacon is crisped and the fat is rendered, turning occasionally. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel to drain.
In a large bowl, toss the corn kernels with the bacon, arugula, cherry tomatoes, and basil. Drizzle with the canola oil and red wine vinegar and season with the salt and pepper. Toss to coat and serve at room temperature or chilled.