Sweet and Savory Corn Salad Ready in 20 Minutes

I first tried something like this at a friend’s backyard BBQ. I didn’t even ask for the recipe at the time, I just kept going back for more because it was sitting next to grilled meat and somehow stole the show.

When I got home, I tried to recreate it from memory. First version was off—too sweet, too heavy, and I used frozen corn that turned watery. Not great. After a few tries, I landed on a version that actually works every time.

Here’s the thing: this corn salad works because it balances sweet, creamy, and salty without going overboard on any of them. If you push one direction too hard, it becomes either dessert or straight-up mayo soup.

I usually use canned or well-drained frozen corn because it keeps things consistent. Fresh corn works too, but I’m not always in the mood to boil and cut it off the cob. The dressing is a simple mix of mayo, sour cream, a little sugar, vinegar, salt, and pepper. Nothing complicated, but the balance matters.

What I figured out the hard way is that you absolutely need to let the corn cool before mixing. If it’s warm, the dressing gets loose and everything turns watery. I made that mistake once before a family BBQ and had to basically fix it last minute by draining liquid off the bowl.

For crunch and flavor, I use turkey bacon instead of regular bacon. I tried it with beef bacon too and it works fine, just changes the flavor a bit. The green onions bring everything together at the end.

This is one of those recipes that actually tastes better after sitting in the fridge for a couple hours. It thickens slightly and everything blends properly.

I usually serve it cold straight from the fridge with grilled chicken, burgers, or anything coming off a grill.

Sophie Bennett

Sweet and Savory Corn Salad Ready in 20 Minutes

A creamy sweet and savory corn salad made with corn, a tangy dressing, and crispy turkey bacon for the perfect summer side dish.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 4 cups corn kernels canned drained or frozen thawed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp sugar adjust to taste
• 1 tsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices turkey bacon cooked crispy and crumbled
• 3 green onions sliced
• 1/2 cup shredded cheddar cheese optional but recommended

Method

 

1. If using frozen corn, thaw completely and drain well. If using canned corn, drain excess liquid thoroughly.
2. Cook turkey bacon until crispy, then crumble and set aside.
3. In a large bowl, mix mayonnaise, sour cream, sugar, vinegar, salt, and pepper until smooth.
4. Add cooled corn to the dressing and stir until evenly coated.
5. Fold in turkey bacon, green onions, and cheddar cheese if using.
6. Chill for at least 1 hour before serving for best flavor.

Notes

Store in the fridge up to 3 days in an airtight container. Do not mix while corn is warm or the dressing will thin out. Add bacon just before serving if you want it extra crispy. Adjust sugar depending on how sweet your corn already is.