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Street Corn Inspired Salad in a nonstick pan

Summer Street Corn Inspired Salad

  • Author: Teri Turner
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Diet: Gluten Free


This Street Corn Salad is perfect for summer eating. It’s a great side dish for a barbecue or weeknight eating. It’s an absolute crowd pleaser.


  •   4 pieces of bacon
  •   6 ears of corn, sliced off the cob, approximately 4 cups
  •   3 tablespoons mayonnaise
  •   3 tablespoons fresh lime juice
  •   2 ounces cotija cheese, crumbled
  •   2 tablespoons thinly sliced chives
  •   2 tablespoons julienned basil
  •   1/2 teaspoon freshly ground black pepper
  •   Pinch of salt, or to taste


Preheat the oven to 375°F.

Place four slices of bacon on a sheet tray lined with parchment and cook on the oven until crispy, around 20 minutes. Reserve the bacon fat. Set the bacon aside and chop once cool.

In a large pan over medium heat, heat the bacon fat (add olive oil if there isn’t enough). Add the corn and cook, stirring frequently, until cooked through to your liking, about 10 minutes until soft. Remove from heat.

Stir in the reserved bacon, mayo, lime juice, cheese, chives, and basil. Finish with pepper and a sprinkle of salt. I dare you not to finish it.


  • Feel free to mix it up with this recipe. It would be delicious with jalapeños, cilantro, red pepper, green onions, tomatoes, red pepper flakes, and much more!
  • You can use queso fresco in place of the cotija cheese. 

Keywords: corn salad, street corn salad