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Creamy Corn Bacon Salad

Creamy Corn Bacon Salad combines sweet corn, crispy turkey bacon, crunchy cucumber, juicy cherry tomatoes, and fresh herbs with a tangy lemon-Dijon dressing. This easy summer side dish is perfect for barbecues, potlucks, picnics, and family dinners.
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Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 236
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups sweet corn kernels, cooked and cooled or canned and drained
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 6 slices turkey bacon, cooked crispy and crumbled
  • 0.25 cup fresh chives or green onions, chopped
  • 0.25 cup fresh parsley, chopped
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream or plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon salt, or to taste

Equipment

  • large mixing bowl
  • Small mixing bowl
  • Sharp kitchen knife
  • cutting board
  • Measuring Cups and Spoons
  • whisk
  • Large spoon or spatula
  • Colander
  • Nonstick skillet for cooking turkey bacon
  • paper towels
  • Airtight storage container

Method
 

  1. Drain canned corn thoroughly, or cook fresh or frozen corn until tender, drain, and allow it to cool completely.
  2. Cook the turkey bacon according to the package instructions until crispy. Allow it to cool, then crumble into small pieces.
  3. Wash and dice the cucumber, halve the cherry tomatoes, and finely chop the chives or green onions and fresh parsley.
  4. Place the corn, cucumber, cherry tomatoes, chives or green onions, and parsley into a large mixing bowl. Add most of the crumbled turkey bacon, reserving some for garnish if desired.
  5. In a separate small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, fresh lemon juice, Dijon mustard, honey, garlic powder, black pepper, and salt until smooth and creamy.
  6. Pour the creamy dressing over the corn and vegetable mixture. Gently toss with a large spoon or spatula until evenly coated.
  7. Taste the salad and adjust the seasoning with additional lemon juice, black pepper, or salt as desired.
  8. Cover the mixing bowl and refrigerate for 20–30 minutes to allow the flavors to blend.
  9. Remove the salad from the refrigerator and gently toss again. Add any reserved crispy turkey bacon.
  10. Transfer the salad to a serving bowl, garnish with reserved turkey bacon and fresh herbs if desired, and serve chilled.

Nutrition

Calories: 236kcalCarbohydrates: 21.5gProtein: 6gFat: 15.5gSaturated Fat: 3gPolyunsaturated Fat: 7.1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 29mgSodium: 390mgPotassium: 350mgFiber: 2.7gSugar: 7gVitamin A: 500IUVitamin C: 11mgCalcium: 35mgIron: 0.8mg

Notes

Yield: 8 side-dish servings. Prep time: 15 minutes with cooked and cooled corn and bacon. Additional cooking and cooling time may be necessary. Chill time: 20–30 minutes. Total time: 35–45 minutes when ingredients are ready. Drain corn thoroughly to prevent a watery dressing. For maximum crunch, reserve crispy turkey bacon until serving. Store dressing and salad components separately for make-ahead preparation. Refrigerate leftovers promptly at 40°F or below and enjoy within 1–2 days for best quality. Nutrition estimates use regular mayonnaise, full-fat sour cream, six typical turkey bacon slices, and 1/4 teaspoon salt, divided into 8 portions.

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