Description
Smoky bacon bits meet sweet, charred corn and melty cheddar in a creamy, tangy dressing brightened with cilantro and green onions. Chill until flavors meld for a refreshing side bursting with crunch and zest.
Ingredients
- 2 cups frozen corn kernels
- 4 slices bacon
- 1/2 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh cilantro
Instructions
- Cook bacon in a skillet over medium heat until crispy then remove, drain on paper towels, and crumble.
- In the same skillet, add corn kernels and cook until lightly charred about 5 minutes then remove from heat.
- In a large bowl whisk together mayonnaise, sour cream, white vinegar, sugar, salt, and black pepper.
- Add crumbled bacon, charred corn, shredded cheddar cheese, chopped green onions, and chopped fresh cilantro to the bowl.
- Toss everything together until well coated.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
- You can substitute bacon with cooked pancetta or omit for a vegetarian version.
- For extra color and crunch, stir in diced red bell pepper.
- Salad can be made up to one day in advance and stored covered in the fridge.
- Adjust sugar and vinegar amounts to suit your taste preference.