Charred Corn, Bacon and Berry Summer Salad

Sharing a favorite summer salad recipe today! My Corn, Bacon Berry Summer Salad is colorful and delicious. Perfect for summer entertaining!

Table of Contents

• Summer Salads
• What You’ll Need
• How To Make Charred Corn
• How To Make Summer Salads
• How To Make Honey Vinaigrette
• How To Serve
• How To Store Leftovers
• Get the Recipe

Summer Salads

Loving summer salads these days! One of my newest favorite salads is this little beauty I call Corn, Bacon and Berry Summer Salad. It’s so simple to prepare and full of so many of my favorite ingredients.

Try my Orange Beet Salad recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

What You’ll Need

• arugula leaves– Arugula leaves are peppery and have a slight lemon flavor. Perfect for salads. You can substitute for your favorite salad blend if needed.
• strawberries– Wash and dry your fresh strawberries before using in salad.
• blueberries– Make sure to wash and dry your fresh blueberries before using in salad. I wouldn’t recommend using frozen fruit.
• charred corn on the cob– If you have time to char the corn, it’s fantastic. Note: Trader Joe’s has a bag of charred corn in the frozen foods section that works great too.
• feta cheese– Look for the feta cheese already crumbled in a container for quick usage.
• candied pecans– Check the nuts section at the grocery store for candied pecans. They add the perfect sweet and salty touch to the salad.
• olive oil– You’ll use olive oil to make the dressing for the salad.
• vinegar– You’ll use a balsamic vinegar as part of the homemade salad dressing.
• mustard– I prefer a Dijon mustard when making dressing.
• honey- Honey gets added to the salad dressing.
• kosher salt- Kosher is a coarse salt commonly used in cooking and baking.
• freshly ground black pepper– For best tasting results use freshly cracked black pepper.

How To Make Charred Corn

For the charred corn, I placed my ears of corn right on the grill brushed with just a little olive oil. I used my indoor stovetop grill.

How To Make Summer Salads

1. To char corn, place ears of corn, brushed with olive oil directly onto an indoor or outdoor grill/pan. Use tongs and turn until you get charred kernels. Remove and let cool. In a large salad bowl, layer the arugula leaves, strawberries, blueberries, charred corn, feta cheese and glazed pecans.
2. To prepare dressing, place olive oil, balsamic vinegar, mustard, honey, salt and pepper into a mason jar. Close with lid and shake for a minute, or until emulsified.
3. Drizzle desired amount of dressing over salad and serve.

If you haven’t had charred corn before, you are in for a treat. It has the best smoky flavor….and paired with bacon, yum!

I like to prepare my dressing in a mason jar. Start with olive oil and balsamic.

How To Make Honey Vinaigrette

1. To prepare dressing, place olive oil, vinegar, mustard, honey, salt and pepper into a mason jar. Close with lid and shake for a minute, or until emulsified.
2. Drizzle desired amount of dressing over salad and serve.

I just love everything about this salad, you’ll love it!

How To Serve

Serve salad at any occasion where salad is being served. It’s refreshing in the summer, but also easy to switch out any topping ingredients to enjoy all year round.

How To Store Leftovers

Store any undressed salad into an airtight container in the refrigerator for a couple days. Dress as needed.

Corn Bacon Berry Summer Salad

This Summer Salad Recipe is colorful and so delicious! Just what you need for summer entertaining.

Course: Salad

Cuisine: American

Prep Time 20 mins

Cook Time 0 mins

Servings: 4

Calories: 365kcal

Author: Jenny

Cost: $25

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Equipment

• cutting board
• chef knife
• indoor or outdoor grill/pan
• salad serving bowls
• Mason jar to prepare salad dressing
• measuring cups
• measuring spoons

Ingredients

• 8 cups fresh arugula leaves
• 2 cups sliced fresh strawberries
• 1 1/2 cups fresh blueberries
• 2 ears corn grilled/charred then kernels removed
• 1/2 cup feta cheese
• 1/2 cup glazed pecans

Honey Vinaigrette

• 1 cup olive oil
• 4 tablespoons balsamic vinegar
• 4 tablespoons spicy brown mustard
• 4 tablespoons honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

• To char corn, place ears of corn, brushed with olive oil directly onto an indoor or outdoor grill/pan. Use tongs and turn until you get charred kernels. Remove and let cool. In a large salad bowl, layer the arugula leaves, strawberries, blueberries, charred corn, feta cheese and glazed pecans.
• To prepare dressing, place olive oil, vinegar, mustard, honey, salt and pepper into a mason jar. Close with lid and shake for a minute, or until emulsified.
• Drizzle desired amount of dressing over salad and serve.

Nutrition

Calories: 365kcal | Carbohydrates: 51g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 1039mg | Potassium: 483mg | Fiber: 5g | Sugar: 38g | Vitamin A: 1142IU | Vitamin C: 57mg | Calcium: 194mg | Iron: 2mg

Keywords: easy summer salads, summer corn salad, summer salad recipe, summer salad recipes, summer salads