Bacon Corn Salad with Creamy Chipotle Dressing Recipe

Ingredients

Corn Salad

• 4 ears of corn (about 3–4 cups of corn if using canned or frozen)
• 6 slices of bacon, cooked and crumbled
• 3 green onion stalks, sliced
• 1 cup cherry tomatoes, sliced
• ⅓ cup feta cheese, crumbled
• 2 Tbsp cilantro, chopped
• 1–2 avocados, diced

Chipotle Dressing

• ¼ cup plain Greek yogurt
• 2 Tbsp lime juice
• 2 Tbsp mild olive oil
• 1 Tbsp sour cream
• 1 Tbsp canned chipotle peppers in adobo sauce (only use the sauce)
• 2 tsp maple syrup (or honey)
• ½ tsp salt
• ¼ tsp cumin

Instructions

1. Bring a large pot of water to a boil over high heat. Add the corn cobs, cover, and boil for 2 minutes. Transfer the corn to a tray and let it cool completely before cutting off the kernels.
2. In a small bowl or jar, whisk together Greek yogurt, sour cream, chipotle sauce, maple syrup, lime juice, olive oil, salt, and cumin until smooth. Set aside.
3. In a large bowl, combine cooled corn kernels, crumbled bacon, sliced green onions, cherry tomatoes, feta cheese, and chopped cilantro. Pour the desired amount of dressing over the salad and toss gently until everything is evenly coated.
4. Top the salad with diced avocado, extra crumbled feta, and additional cilantro. Serve immediately or chill for 30 minutes to 1 hour before serving for enhanced flavors.

Notes

• The salad ingredient amounts are flexible; adjust quantities to your taste preferences.
• Use a mild-tasting olive oil such as extra light olive oil for the best dressing flavor.
• If fresh corn is unavailable, canned or frozen corn can be used as a convenient alternative.
• Chilling the salad before serving intensifies the flavors and makes it more refreshing.