Summer Street Corn Salad Recipe You’ll Crave All Season
This creamy, tangy Summer Street Corn Salad is bursting with flavor from sweet corn, lime, cotija cheese, and smoky bacon fat. A must-serve side for any BBQ or weeknight meal.
Ingredients
- 6 ears of corn or 4 cups frozen/canned
- 4 slices bacon
- 3 tbsp mayonnaise
- 2 oz cotija cheese crumbled
- 3 tbsp fresh lime juice
- 2 tbsp chopped chives
- 2 tbsp chopped basil
- Salt and black pepper to taste
Instructions
- 1. Bake bacon at 375°F until crispy (20 min). Save bacon fat.
- 2. Slice corn from cob (or use drained frozen/canned).
- 3. Sauté corn in bacon fat or olive oil until golden, ~10 mins.
- 4. Let corn cool 1–2 mins off heat.
- 5. Mix in bacon, mayo, lime juice, cotija, chives, basil.
- 6. Season with salt and pepper. Stir well.
- 7. Serve warm or chilled. Store leftovers for 3 days.
Notes
Substitute queso fresco or feta if cotija is unavailable.
Use Greek yogurt or avocado instead of mayo for a twist.
Skip bacon for a vegetarian version.
Add jalapeños or chili powder for extra heat.