Southern corn salad is simple side dish with lots of flavor. Perfect for your next picnic, a potluck, or family dinner, this easy corn salad a crowd pleaser.
Ingredients For Southern Corn Salad
The ingredients for this corn salad are very simple and readily available in your local grocery store.
- Corn: Fresh, frozen, or canned you can use your preferred corn in the salad. Just make sure the corn is cooked.
- Red onion: You can use your preferred onion but since it’s going in raw, I suggest you use red onion.
- Mayonnaise: The mayo gives the salad a bit of creaminess.
- Bell peppers: Grab 1 red or green bell pepper. I used a combination of half green & half red so my corn salad would be colorful.
- Bacon: While the bacon is used as a garnish, it’s an essential ingredient for flavor. You can use your preferred type of bacon whether it be pork or turkey.
- Seasonings: The seasonings are simple: salt, pepper, and a pinch of garlic powder.
- Hot sauce: Adding the hot sauce is optional. If you don’t want the heat, omit it. You can also use red pepper flakes.
How To Make Southern Corn Salad
Making Southern corn salad is very easy. The corn and the bacon are the only 2 ingredients that needs to be cooked beforehand. The remaining ingredients, simply add to the bowl. If you use canned corn, the recipe is even easier since it’s already cooked.
- Add the corn, red onion, tomatoes, seasonings, mayo, and hot sauce (if using) to a medium-size bowl. Stir to mix well.
- Garnish with cooked bacon.
What Type Of Corn To Use
This corn salad calls for 30 ounces of cooked corn. How you get there is up to you. During the summer, I prefer to grill fresh corn on the cob for this recipe. During the offseason, I use frozen or canned. If you use canned corn, be sure to drain & rinse it first.
How To Serve Southern Corn Salad
Serve this corn salad chilled, at room temperature, or even warmed. I’ll leave it up to personal preference. Personally, I like to serve this corn salad chilled. 30 minutes before serving, I’ll put the salad in the refrigerator. Most people will serve this corn salad as a side dish but if you add more protein, it can be a complete meal. Leftover rotisserie chicken is great in this recipe.
Tips For This Recipe
- Make this ahead of time! Save yourself some time and make this corn salad up to a day in advance. Some might even say it’s even better the next day.
- Get creative! Feel free to jazz up this salad with some of your favorite veggies like bell peppers.
Storing Leftover Corn Salad
Store leftover Southern corn salad in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing any leftovers.
Other Salad Recipes You Might Enjoy:
Southern Corn Salad
- 30 ounces cooked corn
- 2-3 slices cooked bacon
- 1/3 cup red onion diced
- 2 tablespoons mayonnaise
- 1 red or green bell pepper, diced
- 1 teaspoon salt (or more)
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon hot sauce (optional)
- Add the cooked corn, mayo, red onion, bell pepper, salt, pepper, garlic powder, and hot sauce (if using) to a medium-size bowl. Stir to mix well and all the ingredients are well blended.
- Garnish with bacon before serving.