Broccoli, Fresh Corn & Bacon Salad
This Broccoli, Fresh Corn & Bacon Salad is crisp, colorful, and full of flavor. Fresh broccoli, sweet corn, crispy bacon, and cheddar cheese are tossed in a creamy, tangy dressing—perfect for picnics, potlucks, or family dinners.
Ingredients (Serves 6–8)
Salad
- 5 cups fresh broccoli florets, cut into bite-sized pieces
- 2 ears fresh corn, kernels removed (about 2 cups), or 2 cups frozen corn, thawed
- 8 slices bacon, cooked until crispy and crumbled
- 1 cup sharp cheddar cheese, cut into small cubes or shredded
- ½ cup red onion, finely diced
- ¼ cup sunflower seeds
- ¼ cup dried cranberries (optional)
Creamy Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the corn (if using fresh)
- Bring a pot of water to a boil.
- Cook the corn for 3–4 minutes, then transfer to ice water to cool.
- Cut the kernels from the cob.
- Prepare the dressing
- In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper until smooth.
- Assemble the salad
- Add the broccoli, corn, bacon, cheddar cheese, red onion, sunflower seeds, and dried cranberries (if using) to the bowl.
- Toss gently until everything is evenly coated with the dressing.
- Chill
- Cover and refrigerate for 30–60 minutes before serving to allow the flavors to blend.
- Serve
- Stir the salad before serving.
- Garnish with extra bacon, cheddar cheese, or sunflower seeds if desired.
Tips
- For a slightly softer broccoli texture, blanch the florets in boiling water for 1 minute, then cool them immediately in ice water.
- Add the bacon just before serving if you want it to stay extra crispy.
- Fresh corn gives the sweetest flavor, but frozen corn works well too.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Servings: 6–8