This Gluten Free Corn Salad with Bacon is one of those recipes that is impossible to stop eating once you start. Creamy, cheesy, salty, and loaded with crispy bacon, it is the kind of salad that disappears at every cookout, potluck, and summer gathering before anything else on the table.
What makes it even better is that it works two ways: serve it as a side salad with a fork or set it out as a dip with a bowl of gluten free corn chips and watch it vanish in minutes.
This recipe is made with canned corn which means it comes together in about ten minutes of hands on work and can be made completely ahead of time. In fact it gets better as it sits in the refrigerator, so making it the night before is not just convenient, it is the right move.
The creamy dressing is a combination of mayonnaise and plain Greek yogurt which adds a protein boost and a lighter tang than sour cream without losing any of the richness.
If you are looking for an easy make ahead side dish that works for everything from backyard barbecues to Fourth of July spreads, this is the one to make.
If you are looking for more gluten free corn recipes try my Easy Fried Frozen Corn, my Cheesy Slow Cooker Creamed Corn, my Healthy Mexican Street Corn Salad or my Gluten Free Zucchini Squash and Corn Casserole.
You can find all of my salad recipes here: Gluten Free Salad Recipes
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.
Supplies
More Recipes You Might Enjoy
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Gluten Free Corn Salad with Bacon
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
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
- 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
- ½ cup Mayonnaise
- ½ cup Plain Greek Yogurt
- ½ tsp Salt
- ½ tsp Black Pepper
- Gluten Free Corn Chips, for serving
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
If you make this Gluten Free Corn Salad with Bacon I would love to hear what you think! Leave a comment below and let me know how it turned out or tag me on Instagram so I can see your bowl.
This is one of those recipes that works equally well as a side salad and a dip so save it to your favorite Pinterest board so you always have it ready for your next cookout, potluck, or summer gathering!
Storage Instructions
Store leftover corn salad in an airtight container in the refrigerator for up to four days. Stir before 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.
Top Tip
Make this salad the night before you plan to serve it. The dressing absorbs into the corn and the flavors of the bacon, cheddar, and red onion meld together as the salad chills overnight. A freshly made corn salad is good but a salad that has rested in the refrigerator overnight is significantly better. This also makes it one of the most stress free dishes you can bring to a cookout since all the work is done the day before.
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Frequently Asked Questions
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.
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.
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.
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.
Canned vs Fresh vs Frozen Corn
This recipe uses canned corn for maximum convenience and year round availability. Here is how each option compares.
- Canned corn is the most convenient option and what this recipe is written for. Drain it well before adding to the salad to keep the dressing from becoming watery. Two 15 ounce cans give you the right amount for this recipe.
- Fresh corn cut from the cob is a beautiful option during summer when corn is at its peak. You will need about four ears of fresh corn to replace the two cans. You can use it raw for a crisp fresh texture or quickly char it in a hot skillet for a slightly smoky flavor.
- Frozen corn works well and is a great option when fresh corn is out of season. Thaw it completely and pat it dry with paper towels before adding to the salad to prevent excess moisture in the dressing.
How to Cook Bacon for This Salad
Crispy bacon makes all the difference in this recipe. Here is the easiest way to get perfectly crispy bacon every time.
- Line a large baking sheet with aluminum foil and lay the bacon strips out in a single layer with no overlapping. Bake at 375 degrees for 25 to 30 minutes until the bacon is as crispy as you want it. The foil makes cleanup nearly effortless and the oven method gives you evenly cooked bacon without standing over a stovetop.
- Let the bacon cool completely on the baking sheet before chopping it into small pieces. Chopping warm bacon can cause it to tear unevenly. Fully cooled bacon chops cleanly and stays crispy longer in the salad.
- Cook your bacon the night before you plan to make this salad. Chopped cooked bacon stores well in an airtight container in the refrigerator for up to five days which makes it a great make ahead component.
Serving Suggestions
This salad works beautifully in two different ways depending on your occasion.
- As a side salad serve it chilled alongside grilled burgers, grilled chicken, air fryer steak bites, or your Gluten Free Buttermilk Cornbread for a complete summer spread.
- As a dip transfer it to a serving bowl and surround it with gluten free corn chips for scooping. This is the version that always generates the most conversation at a party because nobody expects a corn salad to double as one of the best dips on the table.
- For a potluck or cookout make it the night before and transport it in a covered bowl. It holds up beautifully for several hours at room temperature and tastes even better after chilling overnight.
Variations
This recipe is easy to customize based on what you have on hand or what flavors you are in the mood for.
- Add jalapeño. Finely dice one jalapeño and stir it into the salad for a subtle kick that pairs beautifully with the sweet corn and salty bacon.
- Add green onions. Thinly sliced green onions add a fresh mild onion flavor that is slightly different from the red onion in the base recipe.
- Swap the cheese. Pepper jack gives the salad a spicy kick. Monterey Jack gives it a milder and creamier flavor. Colby Jack is another great option.
- Add black beans. One drained and rinsed can of black beans adds fiber and makes the salad more substantial as a standalone dish.
