Add this delicious Summer Corn Salad to your BBQ menus. With bacon, cheese, spices, and fresh corn, you’ll love this simple side dish for barbecues.
Summer Corn Salad
Can you believe that we’re inching our way this week to the unofficial start of summer? Memorial Day weekend is traditionally when we all mentally switch over to summertime in our heads.In Michigan, we can still be feeling cool temps, but summer mode kicks in. BBQ grills start getting their seasonal workouts starting now.
Looking at our weather, we may not even see the sun but that’s not gonna stop us from enjoying the beginning of a glorious season. Winter was way too long to keep us down now.
One thing that the grilling season brings along with it…a freshness and change in flavors that I love embracing. Whether you have a garden, hit up the farmers market or just load up at the grocery store, what gets purchased would be summer favorites.
I also enjoy incorporating corn into other dishes such as this amazing Summer Corn Salad. This side dish is simple to prepare ahead of time and great with anything you decide to grill.
Salads are an obvious go-to during the summer season. I’m always looking to vary our choices and Summer Corn Salad is a welcome addition to our favorite summer sides. I bet your family will love it too.
What do you need to make Summer Corn Salad?
- Grilled corn
- Cheddar cheese
- Green onions
- Sour Cream
- Lime Juice
- Chili Powder
- Salt and Pepper
Some tips for making Summer Corn Salad:
- I grilled my corn and removed kernels. Approximately 8 ears of medium size corn.
- Like things spicy? Add in chopped jalapeno.
- Add in diced tomato if desired.
- Refrigerate at least one hour prior to serving.
- Refrigerate any leftovers.
- 1 cup mayonnaise
- 1 cup sour cream
- 2 teaspoons fresh lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups corn (approximately 8 ears)
- 1 cup cheddar cheese, shredded
- 1/2 cup green onions, sliced
- 1/2 cup bacon, cooked & crumbled
In bowl combine: mayonnaise, sour cream, lime juice, and seasonings. Stir to combine.
Add to bowl: corn, cheese, and green onions. Stir to combine.
Stir in bacon.
Refrigerate at least one hour prior to serving.
Add additional chese and green onions prior to serving if desired.
Find this recipe at the Weekend Potluck
and Meal Plan Monday