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Summer Corn Salad

Fresh corn salad with bacon, cucumbers, and tomatoes.


  • 6 slices bacon
  • 12 fresh corn cobs shucked
  • 2 cups diced cucumber from 1 cucumber
  • 2 cups diced tomato from about 4 Roma tomatoes
  • ¼ cup diced jalapeno pepper from 1 jalapeno
  • ½ cup diced red onion (from ½ a red onion)
  • ¾ cup mayonnaise
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon smoked paprika
  • ½ cup feta cheese
  • ¼ cup sliced green onion


  • In a cast iron skillet over medium heat, fry the bacon until crisp and set aside on a plate lined with paper towels.
  • Drain off all but two tablespoons of bacon grease from the skillet. Add corn cobs to the skillet and cook, over medium-high heat, for about 10 minutes, rotating every 2 minutes until all sides have been seared.
  • Alternatively, you may boil the corn cobs or cook over the grill.
  • Cut kernels off of the cooked corn cobs. You should have about 7-8 cups of kernels. Add to a large bowl.
  • Add in diced cucumber, tomatoes, jalapeno, and red onion and toss to combine.
  • In a separate small bowl mix together mayo, salt, pepper, and paprika. Add to corn mix and fold to combine well.
  • Fold feta cheese into the salad.
  • Dice or crumble the cooked bacon and sprinkle on top of the salad along with the sliced green onion. Refrigerate until ready to serve.