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.
Keyword corn salad
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
6slices bacon, chopped
6ears fresh sweet corn, kernels cut from the cob
1cupcherry tomatoes, halved or quartered
1/4cupchopped fresh basil
3tablespoonsred wine vinegar
1/2teaspoonfreshly ground black pepper
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.