Southern Corn Salad
Southern corn salad made with charred sweet corn, crispy bacon, and a creamy smoked paprika dressing. An easy summer side that comes together in one skillet and one bowl.
Servings: 8 servings
Calories: 236kcal
Ingredients
- 4 cups fresh sweet corn (about 6 ears)
- 5 strips thick-cut, cooked and crumbled bacon
- 1 seeded and diced jalapeño
- ½ medium finely diced red onion
- ½ cup halved cherry tomatoes
- ¼ cup fresh chopped parsley or cilantro
- ¼ cup crumbled feta cheese
- salt and pepper to taste
Dressing
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons buttermilk
- 1 lime, juiced
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
- Heat a large cast iron skillet over high heat until very hot. Cut the corn kernels from the cob and add to the dry skillet in a single layer - do not add oil or butter. Let sit (without stirring)for 1-2 minutes until it gets charred, golden edges. Stir and char for another 2 minutes. Transfer to a large bowl and let cool.
- Whisk together the mayonnaise, sour cream, buttermilk, smoked paprika, garlic powder, and cayenne until smooth. Add ½ lime juice, salt, and pepper. Stir and taste; adjust with more lime juice if needed.
- Add jalapeñeno, red onion, tomatoes, and most of the bacon to the bowl with the corn. Pour over the dressing and gently toss to combine.
- Transfer to a pretty serving bowl and top with the remaining bacon, cheese and fresh parsley. Serve immediately or chill for 20-30 minutes.
Nutrition
Calories: 236kcal | Carbohydrates: 20g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 317mg | Potassium: 302mg | Fiber: 3g | Sugar: 5g | Vitamin A: 669IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1mg