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Home » Recipes

Simple Corn Salad Recipe

Simple Corn Salad on 100 Days of Real Food

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It's so fun to see more and more produce popping up at our farmers' market each week as summer nears. Last weekend we got some of the first (greenhouse grown) tomatoes and fresh asparagus - what a treat! And soon enough corn will be available as well, but in the meantime the cobs at the supermarket are starting to taste good again. So take advantage and throw together this simple corn salad for a light dinner (or lunch) side item! Try this Santa Fe Salad or this Creamed Corn too!

But first, a quick video that shares our story (that we recently made with Subzero)!

And now for the recipe...I hope you enjoy it!

Simple Corn Salad on 100 Days of Real Food

Simple Corn Salad

Take advantage of fresh corn available in the summer months and throw together this simple corn salad for a light dinner (or lunch) side item! You can't go wrong with a little bacon mixed in this recipe and tossed with a tasty sauce.
5 Reviews / 4.6 Average
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Course: Salads, Sides
Cuisine: American
Method: Freezer Friendly
Diet: Dairy Free, Egg Free, Gluten Free, Peanut/Tree Nut-Free
Print Recipe
Servings: 4 people
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Ingredients
  

  • 5 ears corn (shucked)
  • 2 slices bacon (diced)
  • 4 green onions (white and green parts, diced)
  • 6 ounces mushrooms (fresh, diced)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon honey
  • salt (to taste)
  • pepper (to taste)

Instructions
 

  • In a pot of boiling water cook the corn until tender, about 5 minutes. Let cool for a few minutes then carefully cut the corn off the cob and transfer to a medium mixing bowl.
  • In a skillet over medium heat cook the bacon pieces while stirring until they begin to brown, about 2 or 3 minutes. Add in the green onions and mushrooms and cook while stirring occasionally until they begin to soften, another 2 or 3 minutes. Stir the mushroom mixture into the corn and set aside.
  • In a small jar combine the olive oil, lemon juice and honey and shake vigorously to emulsify. Pour over corn salad and toss to combine. Season with salt and pepper. It can be served cold, but we prefer it warm.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Simple Corn Salad
Amount Per Serving
Calories 126 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 77mg3%
Potassium 190mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 120IU2%
Vitamin C 4.6mg6%
Calcium 9mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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1.9K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Karen Johnson says

    July 30, 2019 at 1:20 pm

    I'd like to make this for an upcoming party. When I changed the servings to 16 people, the amount of the dressing ingredients also quadrupled. Should I actually use those amounts? I plan to leave the dressing on the side.

    Reply
    • 100 Days Admin says

      August 01, 2019 at 3:19 pm

      Yes, that amount should be sufficient for a large bowl of this corn salad. :) - Nicole

      Reply
  2. Cathi Davis says

    June 18, 2017 at 3:47 pm

    Can this be made ahead and then served either hot or cold?

    Reply
    • Amy Taylor (comment moderator) says

      June 20, 2017 at 4:04 pm

      It can. :)

      Reply
  3. Amanda R. says

    May 31, 2016 at 8:14 am

    5 stars
    Used Trader Joe's frozen roasted corn (thawed) and forgot to add the dressing. Served it warm. It was delicious, definitely a repeater. We will add the dressing next time though.

    Reply
  4. Lady A Janet says

    May 24, 2016 at 12:07 pm

    4 stars
    Hi Amr, thanks for sharing this recipe with us. It looks incrdible and simple to prepare, I will try it out with my kids this weekend. Awesome post.

    Reply
  5. Hafsa says

    May 09, 2016 at 11:31 am

    5 stars
    Delicious recipe !I am going to try this soon. I like your blog :)

    Reply
  6. Deepa Suresh says

    May 06, 2016 at 7:36 am

    4 stars
    Wow. Delicious recipe with simple steps. Worth a try. Thanks.

    Reply
  7. Tracy says

    May 05, 2016 at 4:26 am

    How is bacon a real / unprocessed food?

    Reply
    • Amy Taylor (comment moderator) says

      May 09, 2016 at 10:16 am

      Hi. Lisa occasionally uses bacon in her cooking. She's very picky about what she buys and doesn't claim to live 100% by the rules 100% of the time. :)

      Reply
      • Tracy says

        May 09, 2016 at 10:22 am

        No judgement here as I cook bacon frequently for my husband but I know it's not really the best choice if trying to stick to healthy whole food. I'm a picky vegetarian that could eat & drink my body weight in chocolate & white wine!! Hence my interest in this challenge to try to stick to real food x

  8. Rami @ Tasteaholics says

    May 04, 2016 at 9:48 pm

    5 stars
    Wow thats a super easy recipe! I'll give it a try, maybe for mother's day! Thanks for posting it

    Reply
  9. Jackie Gibbon says

    May 04, 2016 at 5:33 pm

    I do not have easy access to corn on the cob where I live in the Marshall Islands, the produce selection is small. How much frozen corn would I use for this salad?

    Reply
    • molly says

      May 04, 2016 at 6:42 pm

      Just a suggestion, I think one ear of corn yields about 1/2 cup corn, so 5 ears would yield about 2 1/2 cup corn. Wonder if you are on FB? Am really interested in your life in the Marshall Islands.

      Reply
      • Jackie Gibbon says

        May 04, 2016 at 9:06 pm

        Thanks for your reply. I may try this recipe this week to go with hamburgers and grilled veggies.
        As for the Marshall Islands I live on an island called Kwajalein. You can do an internet search and find out all kinds of stuff about it.

  10. Catherine M. says

    May 04, 2016 at 3:49 pm

    If I was to "shortcut' and use organic frozen corn, how much do you recommend using?

    Reply
    • Maggie says

      May 06, 2016 at 3:35 pm

      I personally substitute about 1 cup frozen corn for 1 ear fresh corn whenever I can't find fresh easily, usually in the winter. (Just remember that the frozen corn is already cooked!)

      Reply
  11. Kary says

    May 04, 2016 at 12:46 pm

    Lisa, you continue to amaze & inspire! Great recipe for Cinco De Mayo as well.
    Cheers! Kary~

    Reply
  12. Linda Martin says

    May 04, 2016 at 10:44 am

    When do you add the vinegar? I do not see it mentioned in the directions....just in the ingredients.

    Reply
    • Amy Taylor (comment moderator) says

      May 09, 2016 at 9:51 am

      Hi. There is no vinegar in this recipe.

      Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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