Corn and Bacon Salad

Ingredients and Weight:

• 6 cups fresh or frozen corn kernels
• 12 slices bacon, cooked and chopped
• 1 cup chopped red onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons vinegar (white or apple cider)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

15 minutes (for bacon)

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the pan and chop it.
2. In a large bowl, combine the corn, cooked bacon, red onion, green bell pepper, and celery.
3. In a small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt, and black pepper.
4. Pour the dressing over the corn mixture and toss to combine.

Nutritional Information:

One serving (1 cup) contains:

• Calories: 250
• Fat: 15 grams
• Cholesterol: 30 milligrams
• Sodium: 450 milligrams
• Carbohydrates: 20 grams
• Protein: 5 grams

Dish Characteristics:

• Creamy, tangy, and savory
• Sweet from the corn and tangy from the dressing
• Refreshing and flavorful
• Great for summer gatherings or potlucks

User Comments:

• "This salad is a hit at every party I bring it to!" - Sarah
• "I love the combination of sweet corn and salty bacon." - John
• "This is the perfect side dish for grilled meats." - Mary
• "I added some diced avocado to give it a creamy texture." - Susan
• "I made this salad with leftover bacon and it turned out great." - Tom

Special Precautions and Tips:

• If using frozen corn, thaw it before using.
• Cook the bacon until it is crispy but not burnt.
• Use a sharp knife to chop the vegetables for a clean cut.
• Taste the dressing before adding it to the salad and adjust the seasonings as needed.