Hey Y’all! Let’s Make Summer Sing with This Bacon Blue Cheese Corn Salad
Picture this: It’s golden hour in New Orleans, the air thick with jazz and the promise of a backyard barbecue. The grill’s humming, friends are laughing, and there’s that magical moment when sweet summer corn meets smoky bacon and tangy blue cheese. That’s where this Bacon Blue Cheese Corn Salad was born—right in my kitchen at Martine’s, inspired by the city that taught me food is love with a side of sass. 🌽🥓
This ain’t just a salad, honey—it’s a flavor fireworks show! We’re talking juicy grilled corn kernels, crispy bacon bits, creamy blue cheese crumbles, and pops of sweet cherry tomatoes, all tossed in a zesty lemon-balsamic hug. It’s the kind of dish that disappears faster than beads at Mardi Gras. Whether you’re feeding a crowd at a cookout or treating yourself to a solo picnic, this salad brings that New Orleans joie de vivre to every bite. Ready to make magic? Let’s get cookin’!
Nana’s Porch & the First Bite That Stole My Heart
This recipe takes me straight back to my grandmother’s porch in the Ninth Ward. Nana would shuck corn while telling stories, her laugh echoing as bacon sizzled inside. One sticky August evening, I watched her toss charred corn with leftover blue cheese from her famous stuffed peppers. “Life’s too short for boring food, chère,” she’d wink. That wild combo—sweet, smoky, funky—made my 10-year-old eyes go wide. I begged her to make it weekly, dancing around her apron strings.
Years later, when I opened Martine’s, I added tomatoes and green onions for color and crunch. Now, every time I make it, I swear I smell her gardenias and hear her humming along to Louis Armstrong. It’s my edible love letter to her—unapologetically bold, just like she taught me. ❤️
Gather Your Flavor Crew (and Clever Swaps!)
Here’s your VIP ingredient list—fresh, simple, and flexible. Pro tip: Taste as you go! Cajun cooking is all about intuition.
- 8 ears sweet corn – Grilled is best (hello, smokiness!), but boiled or baked works. Frozen? Thaw 4 cups kernels in a hot skillet with 1 tbsp butter for charred vibes.
- 2 cups cherry tomatoes – Halved! Their burstiness balances richness. Swap with sun-dried tomatoes in oil for intense sweetness.
- 12 oz bacon – Cooked crispy and chopped. Save that golden drippings! (More on that later). Turkey bacon? Go for it—just add ½ tsp smoked paprika.
- 5 oz crumbled blue cheese – Gorgonzola works if blue’s too punchy. Vegan? Use almond-based “blue” or creamy feta-style tofu crumbles.
- ½ cup sliced green onions – Scallions add fresh zing! No onions? Chives or diced celery add crunch.
Dressing (The Secret Handshake):
- ¼ cup olive oil – Extra virgin for fruity notes. Bacon drippings? Swap half for bonus umami!
- 2 tbsp lemon juice – Freshly squeezed, please! Lime or apple cider vinegar in a pinch.
- 2 tbsp white balsamic vinegar – Milder than regular balsamic. Sub with champagne vinegar or 1 tbsp honey + 1 tbsp rice vinegar.
- ¼ tsp garlic powder – No chopping, all flavor. Fresh minced garlic? Use 1 clove.
- ¼ tsp salt + ⅛ tsp black pepper – Season like you mean it! Bacon adds saltiness, so taste before adding extra.
Let’s Build Flavor, Step by Sizzling Step
Don’t rush—this is where the kitchen dance happens! I’ll share all my chef hacks along the way.
- Corn Prep is Queen: Husk those ears! Grill corn over medium-high 10-12 mins, turning for even char (or roast at 400°F for 20 mins). Let cool slightly, then slice kernels off the cob into a large bowl. Pro tip: Stand cob in a Bundt pan—keeps kernels from flying!
- Bacon’s Big Moment: Cook bacon in a skillet until crispy. Drain on paper towels, BUT reserve 1 tbsp drippings. Crumble bacon. Chef’s hack: Bake bacon at 400°F on parchment paper—hands-free perfection!
- Chop & Drop: Halve tomatoes, slice green onions (both whites and greens!), and add to corn with bacon and blue cheese. Gently fold—blue cheese crumbles bruise easily!
- Dressing Whisk-Off: In a jar, combine olive oil, lemon juice, vinegar, garlic powder, salt, and pepper. Shake like a tambourine! Secret: Add 1 tsp bacon drippings here for smokier depth.
- The Grand Toss: Pour dressing over salad. Mix with love using two large spoons—don’t smash those tomatoes! Let it chill 15-30 mins if time allows (flavors mingle beautifully). Tip: If serving immediately, add an ice cube to the bowl—cools it fast without watering down.
Plate It Pretty (or Just Dig In!)
I serve this in a rustic wooden bowl at Martine’s—it screams backyard feast! Garnish with extra green onions, cracked pepper, and blue cheese crumbles. For summer parties, pile it onto butter lettuce cups as finger food. Pack it for picnics in mason jars (dressing at the bottom, salad on top—shake before eating!). Pair with icy sweet tea, a zesty rosé, or a cold beer. Remember: This salad shines at room temp, so no stress about serving it straight from the fridge!
Mix It Up, Sugar! 5 Tasty Twists
Make this salad your own—it’s as adaptable as a jazz standard!
- Southern “Elote” Style: Add 1/4 cup mayo + 1 tsp chili powder to dressing. Top with cotija cheese and cilantro.
- Protein Powerhouse: Fold in 1 cup shredded BBQ chicken or blackened shrimp.
- Veggie-Loaded: Add diced avocado, black beans, or grilled zucchini.
- Nutty Crunch: Sprinkle with toasted pecans or candied walnuts.
- Heat Lover’s Dream: Toss in pickled jalapeños or a dash of hot sauce!
Behind the Apron: Stories & Evolution
This recipe’s been on quite a journey! At Martine’s, we once ran out of white balsamic mid-rush—I subbed cane vinegar and a pinch of sugar, and a regular begged us to keep it! Now I encourage playfulness. One hilarious disaster? I tripped carrying a huge batch, sending corn kernels flying like confetti. My sous-chef yelled, “Mardi Gras came early!” We salvaged it, renaming it “Confetti Salad” for weeks. Over time, I dialed back the blue cheese for newcomers—start with 3 oz, add more to taste. The soul remains: big flavors, zero pretension. That’s Nana’s legacy.
Your Questions, My Answers (Let’s Fix Kitchen Oops!)
Q: Can I use frozen or canned corn?
A: Absolutely! For frozen, char 4 cups in a dry skillet 5-7 mins. Canned? Drain well, rinse, and pat dry—but grilled fresh corn is worth the effort!
Q: My salad’s too tangy. Help!
A: Easy fix! Stir in 1 tsp honey or maple syrup. Add extra bacon or a dollop of sour cream to mellow it.
Q: Make-ahead tips? How long does it last?
A: Prep ingredients separately; combine max 2 hours before serving. Store dressed salad airtight in the fridge 1-2 days—the tomatoes soften, but it’s still delish!
Q: Blue cheese too strong for my crew. Sub ideas?
A: Feta, goat cheese, or sharp cheddar work beautifully. For creaminess without tang, try cubed mozzarella.
Nutritional Nibbles (Per Serving)
Calories: ~360 | Protein: 10g | Carbs: 20g | Fat: 28g | Fiber: 2g
Note: Using turkey bacon reduces fat by 5g; adding avocado increases healthy fats!
Bacon Blue Cheese Corn Salad
- Total Time: 20 minutes
- Yield: 6 1x
Description
Smoky, creamy, and full of summer flavor
This salad reminds me of backyard barbecues and late summer nights—sweet corn still warm from the grill, smoky bacon crackling in the skillet, and that unmistakable tang of blue cheese. It’s bold, colorful, and impossible to stop eating. Whether you serve it as a side or the main event, it brings serious flavor and smiles to the table.
Ingredients
8 ears sweet corn (grilled, boiled, or baked), kernels removed
2 cups cherry tomatoes, halved
12 oz bacon, cooked and chopped
5 oz crumbled blue cheese
½ cup sliced green onions
Dressing:
¼ cup olive oil
2 tbsp lemon juice
2 tbsp white balsamic vinegar
¼ tsp garlic powder
¼ tsp salt
⅛ tsp black pepper
Instructions
In a large bowl, combine corn, tomatoes, bacon, blue cheese, and green onions.
In a separate small bowl or jar, whisk together olive oil, lemon juice, vinegar, garlic powder, salt, and pepper.
Pour dressing over the corn mixture and toss gently until coated.
Chill for 15–30 minutes if desired, or serve immediately.
Notes
Creamy, crunchy, and packed with sweet and savory bites—this salad is summer in a bowl.
- Prep Time: 20 minutes
Nutrition
- Calories: 360 per serving
- Fat: 28g per serving
- Carbohydrates: 20g per serving
- Fiber: 2g per serving
- Protein: 10g per serving
Final Thoughts: Let the Good Flavors Roll
Some recipes come and go, but this one? It sticks like a summer song you can’t stop humming. It’s the dish that shows up when the grill’s hot, the laughter’s louder than the cicadas, and someone hollers, “Who made this?!” Every time I toss this salad, I feel Nana’s spirit—bold, joyful, unafraid to shake up the rulebook (and the spice rack).
It’s not just the sweet corn or smoky bacon or creamy blue cheese—it’s the way they all come together, like a band improvising in perfect harmony. That’s what this salad is to me: a jam session of flavor. It’s backyard comfort with a side of sass. A love letter to summer and all the moments that feel like home.
So whether you’re making this for a block party, a picnic for two, or just because Tuesday needed a little sparkle, know this—you’re not just making a salad. You’re telling a story. You’re passing down something soulful, one bite at a time.
Now go ahead, serve it proud. Maybe even barefoot on the patio with a glass of something cold in hand. And if someone asks for the recipe? Just smile and say, “It’s a little New Orleans magic—and a whole lotta love.”
From my kitchen to yours,
Keep cooking bold, sugar. Always. 💛🌽🥓
