Warm Corn Salad

Yield: 8-10 servings

This salad was inspired by a recipe I read for Warm Corn Chowder Salad with Bacon and Cider VInegar in Food and Wine magazine. A few tweaks to ingredients and process made it fit into my repertoire for yummy summer salads. I hope you enjoy it!


  • 1/4 medium red onion, sliced thin
  • 1 6-ounce package of Canadian bacon, chopped
  • 3 tablespoons olive oil
  • 1 pound sweet potatoes, peeled and cut into 1/4-inch dice
  • 2 red bell peppers. chopped
  • 8 ears of corn, kernels removed (or 6 cups of frozen kernels, thawed)
  • 1/4 cup apple cider vinegar
  • 1 teaspoon crushed red pepper


  1. While preparing the salad, take the sliced onion and soak it in cold water. Set aside.
  2. In a large skillet over medium heat (cast iron is nice here), saute the Canadian bacon until lightly browned, about 5 minutes.
  3. To the skillet, add the oil and the potatoes and cook for about 5 minutes, stirring occasionally. Sprinkle with salt and pepper. Add the chopped peppers and saute for an additional 10 minutes, until potatoes and peppers are tender.
  4. Add the corn to the skillet and heat through, stirring to combine, for about 5 minutes.
  5. Drain the onions from the water. Discard the water. Transfer the onion and vegetables to a large mixing bowl. Toss to coat with apple cider vinegar and crushed red pepper. Season to taste with salt and pepper.


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