Best 5 Chipotle Corn Salad With Grilled Bacon Recipes

Chipotle corn salad with grilled bacon is a delightful dish that combines smoky, sweet, and savory flavors. With its vibrant colors and textures, this salad is sure to become a hit at your next barbecue or potluck. The chipotle peppers add a subtle smoky heat, while the grilled bacon provides a crispy and savory crunch. The sweetness of the corn and the freshness of the cilantro balance out the flavors, creating a truly tantalizing dish.

Let's cook with our recipes!

GRILLED CORN AND CHIPOTLE PEPPER SALAD

Grilled Corn and Chipotle Pepper Salad image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

8 ears fresh corn, husks and silk removed
1/2 red bell pepper, diced
1/2 red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced
1 1/2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper

Steps:

Preheat the grill to medium.
Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

CHIPOTLE CORN SALAD

Chipotle Corn Salad image

Chipotle Corn Salad is full of fresh summer corn, bacon, poblano peppers, and red bell pepper all tossed in a spicy, smoky sour cream and ranch dressing.

Provided by Christin Mahrlig

Categories Salad Side Dish

Number Of Ingredients 13

Ingredients

1/3 cup sour cream
1/3 cup Ranch dressing
1 1/2 tablespoons lime juice
1 1/2 teaspoons ground cumin
1 teaspoon honey
2 chipotle peppers in adobo sauce, (finely chopped)
6 ears corn
olive oil
2 poblano peppers
4 slices bacon
1/2 red bell pepper, (diced)
3 green onions, (sliced)
salt and pepper

Steps:

Stir together all dressing ingredients in a small bowl. Cover and refrigerate until needed.Can be made 24 hours in advance.
Remove the husks and silk from the corn. Drizzle corn with olive oil. Grill corn for 10 to 15 minutes, turning every 3 to 4 minutes. Place the poblano peppers on the grill and grill until skin is black in spots on all sides.
Remove corn from grill and let cool. When cool, cut kernels from the cob and place in a large bowl. Season with salt and pepper.Remove peppers from grill and place in a plastic ziptop bag for 5 minutes. Remove peppers from bag. Scrape the skin off. Cut them open, discard the seeds and dice the peppers. Add diced peppers to bowl with corn.
Cook bacon in a nonstick skillet until crispy. Let cool and then crumble the bacon.
Add bell pepper and green onions to bowl with corn. Add bacon.Add dressing to bowl and stir to mix everything. Add salt and pepper to taste.
Serve immediately or refrigerate until ready to serve.

Nutrition Facts : Calories 174 kcal, ServingSize 1 serving

GRILLED FINGERLING-POTATO SALAD WITH CHIPOTLE BACON VINAIGRETTE

Grilled Fingerling-Potato Salad With Chipotle Bacon Vinaigrette image

A vinegary potato salad with bacon is one of the great Germanish summertime traditions. Here I've added a Mexican accent in the form of the canned, smoked jalapeño known as chipotle chile en adobo. (A small can, well covered, will keep for months in the refrigerator.)

Provided by Sam Sifton

Categories easy, salads and dressings

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

12 to 14 small fingerling potatoes
4 slices bacon
1 large red onion, peeled and sliced in rounds
5 tablespoons extra-virgin olive oil
1 tablespoon rendered bacon fat
4 tablespoons red-wine vinegar
1 chipotle chile en adobo, or to taste, mashed and minced
Kosher salt and freshly ground black pepper to taste

Steps:

Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)
Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.
Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.
Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.
For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams

GRILLED CORN SALAD

Grilled Corn Salad image

A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.

Provided by AMBERT77

Categories Side Dish Vegetables Tomatoes

Time 1h10m

Yield 6

Number Of Ingredients 7

Ingredients

6 ears freshly shucked corn
1 green pepper, diced
2 Roma (plum) tomatoes, diced
¼ cup diced red onion
½ bunch fresh cilantro, chopped, or more to taste
2 teaspoons olive oil, or to taste
salt and ground black pepper to taste

Steps:

Preheat an outdoor grill for medium heat; lightly oil the grate.
Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g

HONEY BUTTER GRILLED CORN

Honey Butter Grilled Corn image

This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.

Provided by J. Kenji López-Alt

Categories vegetables, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 tablespoons honey
6 tablespoons unsalted butter
2 teaspoons mild chile flakes, such as gochugaru (see Tip)
Salt
6 ears corn, shucked
Small handful of minced fresh parsley leaves or chives

Steps:

Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have a grill, you can cook the bacon in a skillet over medium heat.
Be sure to let the bacon cool slightly before chopping it, so that it doesn't burn your fingers.
If you want a spicier salad, add more chipotle powder or a diced jalapeño pepper.
For a creamier salad, add some sour cream or Greek yogurt.
Serve the salad immediately, or chill it for later.

Conclusion:

Chipotle Corn Salad with Grilled Bacon is a delicious and easy-to-make salad that is perfect for summer gatherings. With its smoky chipotle flavor, crispy bacon, and sweet corn, this salad is sure to be a hit. So next time you're looking for a quick and tasty side dish, give this recipe a try. You won't be disappointed!