Corn, Bacon, and Blue Cheese Salad


I love this side salad because of it’s combination of sweet corn from the cob with the saltiness of the blue cheese and bacon.  I also think it’s a perfect summer salad to take to any picnic. I made this one on Labor Day with some grilled meat for one last ‘hurrah’ at the pool. 
I also love that this recipe can be made as a cold or warm salad.  Just prepare them all at the same time or do your corn and bacon ahead of time.  

2 + 3 tablespoons extra virgin olive oil
4 ears sweet corn, cut off cob
1 cup cherry tomatoes, halved
4 slices bacon, cooked and crumbled
3 ounces crumbled blue cheese
1 tablespoon lemon juice
1 teaspoon Dijon mustard 
Fresh parsley, for garnish

salt and pepper

Prepare corn: Add 2 tablespoons olive oil in a large saute pan. Add corn and a pinch of salt and pepper. Saute uncovered on medium-low for 8-10 minutes (until the starchiness is gone.) Allow to cool in order not to melt the blue cheese.  (Can do this ahead of time and chill.) 


In a large bowl, combine corn, tomatoes, bacon and blue cheese.  

In a small bowl, whisk Dijon mustard, lemon juice and olive oil to make the dressing.  

Combine dressing with corn salad. 


Serve at room temperature or chilled.


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