Best Vicki Fs Bacon Corn Salad Recipes

CORN AND BACON SALAD

Corn and Bacon Salad image

This is a great recipe that I've modified over the years. The flavors are terrific and the ingredients and ratios are very flexible. Adapt to make it your own specialty. Great for picnics and pot lucks. This recipe is very flexible. It is a great, clean-out-the-refrigerator kind of dish. It also stores well and actually tastes better the next day. Serve warm or chilled.

Provided by jerrijohnson

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

5 ears corn, shucked
2 teaspoons olive oil
3 slices bacon, chopped
½ pound Yukon Gold potatoes, cut into 1/2-inch cubes
1 red bell pepper, cut into cubes
salt to taste
1 small red onion, thinly sliced
1 tablespoon cider vinegar
½ teaspoon red pepper flakes, or more to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.
Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 35.4 g, Cholesterol 7.4 mg, Fat 6.8 g, Fiber 4.9 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 178.4 mg, Sugar 5.6 g

BACON RANCH CORN SALAD

Bacon Ranch Corn Salad image

This is a recipe I tried when I needed a side dish for a cookout. It was a big hit and everyone wanted the recipe.

Provided by islandgirl77551

Categories Corn

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) package frozen corn (thawed & drained)
1 cucumber (chopped)
1 large tomatoes (diced)
1 small red onion (chopped)
1 green pepper (chopped)
1 (8 ounce) package bacon bits
1 cup sharp cheddar cheese (grated)
1 cup ranch dressing

Steps:

Add all ingredients together in mixing bowl and stir gently until well blended.
Chill for a few hours or overnight.
Serve cold.

VICKI F'S BACON CORN SALAD

Vicki F's Bacon Corn Salad image

Make and share this Vicki F's Bacon Corn Salad recipe from Food.com.

Provided by Kathy

Categories Penne

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups fresh spinach or 4 cups salad greens, broken into bite-size pieces
1 red bell pepper, chopped
1 cup sliced fresh mushrooms
1 small onion, chopped
1 (15 ounce) can kidney beans, drained and rinsed
1 1/2 cups sweet corn, cooked and cooled
1 cup penne pasta, cooked and cooled
1 lb bacon, browned, drained, diced
1 cup mayonnaise
1/2 cup sugar
1/2 cup cider vinegar

Steps:

Toss salad ingredients in a large bowl.
Prepare dressing: Mix all ingredients in a saucepan. Heat until blended and sugar is dissolved. Pour hot dressing over salad ingredients just before serving.

Nutrition Facts : Calories 554.2, Fat 36.4, SaturatedFat 10.1, Cholesterol 46.2, Sodium 857.3, Carbohydrate 46.2, Fiber 5.3, Sugar 17.6, Protein 12.5