Frozen Corn, Pickle, and Crispy Bacon Salad

A bright, tangy, savory salad built from freezer and pantry staples.

A quick, make-ahead salad with sweet corn, crunchy pickles, and crispy bacon tossed in a creamy tangy dressing. It is simple, punchy, and great as a side dish or a light lunch.

25Min

4Servings

230Cal

EasyLevel

Gluten freeKid friendlySpicy 1/5gluten_free

#quick#make-ahead#savory#tangy#budget-friendly

Equipment

Knife

Cutting board

Mixing bowl

Pan

Spatula

Colander

Measuring spoon

Ingredients

frozen corn (frozen)

300 g

dill pickles (chopped)

200 g

bacon (diced)

150 g

mayonnaise

60 g

pickle juice

15 ml

black pepper (ground)

1 g

salt

1 g

Instructions

Cook the bacon

Place the diced bacon in a pan and cook until crisp, then drain excess fat.

10 min190°Ctimer 8 min

Cook over medium heat so the bacon browns evenly without burning.

Heat the corn

Warm the frozen corn briefly, then drain well and let it cool slightly.

5 min100°Ctimer 3 min

Drain thoroughly so the salad does not become watery.

Prep the pickles

Chop the pickles into bite-size pieces.

5 min

Keep the pieces small and even for better texture in every bite.

Mix the salad

Combine the corn, pickles, bacon, mayonnaise, pickle juice, and pepper in a bowl. Toss until evenly coated and adjust seasoning.

5 min

Taste before adding extra salt because the pickles and bacon already bring plenty of seasoning.

Storage

Fridge: 3 days

Reheat: Serve cold; do not reheat.

Store in an airtight container. Stir before serving because the dressing may separate slightly.

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