Can I use fresh or frozen corn instead of canned corn?

Yes, both work well in this recipe. For fresh corn you will need about four ears to replace the two cans. Cut the kernels off the cob and use them raw for a crisp texture or quickly char them in a hot skillet for a slightly smoky flavor. For frozen corn thaw it completely and pat it dry with paper towels before adding to the salad to prevent excess moisture in the dressing.

Can I make this corn salad ahead of time?

Yes and I strongly recommend it. This salad gets significantly better after chilling in the refrigerator overnight. The dressing absorbs into the corn and all the flavors meld together beautifully. Make it the night before your cookout or gathering and it will be ready to serve with no last minute work required.

Can I use sour cream instead of Greek yogurt in the dressing?

es. Sour cream is a one to one substitute for the Greek yogurt in this recipe and gives the dressing a slightly richer and more traditional flavor. Greek yogurt is my preference because it adds a protein boost and a lighter tang but either option produces a delicious creamy dressing.

How long does corn salad with bacon last in the refrigerator?

Store this salad in an airtight container in the refrigerator for up to four days. Stir before each serving since the dressing may settle slightly as it sits. This salad does not freeze well since the mayonnaise and Greek yogurt dressing will separate after thawing.

Gluten Free Corn Salad with Bacon

Name: Gluten Free Corn Salad with Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 - 15 ounce cans Whole Kernel Corn, drained; 6 slices Bacon, cooked and chopped; 1 small Red Onion, finely diced; 2 cups Cheddar Cheese, shredded; 1/2 cup Mayonnaise; 1/2 cup Plain Greek Yogurt; 1/2 tsp Salt; 1/2 tsp Black Pepper; Gluten Free Corn Chips, for serving

Description

Creamy gluten free corn salad made with canned corn, crispy bacon, cheddar cheese, red onion, and a tangy mayonnaise and Greek yogurt dressing. Serve it as a side salad or set it out as a dip with gluten free corn chips. The perfect make ahead summer side dish for cookouts, potlucks, and Fourth of July gatherings.

Ingredients

Scale

2 - 15 ounce cans Whole Kernel Corn, drained
6 slices Bacon, cooked and chopped
1 small Red Onion, finely diced
2 cups Cheddar Cheese, shredded
1/2 cup Mayonnaise
1/2 cup Plain Greek Yogurt
1/2 tsp Salt
1/2 tsp Black Pepper
Gluten Free Corn Chips, for serving

Cook Mode Prevent your screen from going dark

Instructions

Cook your bacon the day before so it is ready to chop up and use in the salad. I like to cook my bacon in the oven. I line a baking sheet with aluminum foil and then lay out the bacon in a single layer. I bake at 375 degrees for 25-30 minutes until the bacon get as crispy as I want it. Let the bacon cool completely and then chop it into small pieces. Set aside.

Open and drain the canned corn using a colander.

In a large mixing bowl add the cans of drained corn, chopped bacon, red onion, cheddar cheese, mayonnaise, greek yogurt, salt and pepper. Stir to combine.

Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving.

Serve this salad on it's own or with gluten free corn chips for dipping.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish, Salads
Method: Mixing
Cuisine: American