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Bacon & Roasted Corn Salad

5 min
25 min


  • 1 package Coleman Natural Bacon
  • 4 cups sweet corn kernels
  • 1 large red onion, diced small
  • 2 red bell peppers, diced small
  • ½ cup alsamic vinaigrette
  • 2 cloves garlic, minced
  • ½ cup feta cheese, crumbled
  • 2 tablespoons fresh Italian parsley, chopped


1 Lay the bacon out in a single layer on a baking sheet tray, and bake at 325°F for 20-25 minutes depending on desired crispness. Remove the bacon from the tray and transfer onto a plate lined with paper towels. Save the rendered fat from the sheet tray.

2 Increase the temperature of the oven to 425°F.

3 Place the corn, bacon fat, and the minced garlic in a large mixing bowl. Season with salt and pepper, and stir to evenly combine ingredients.

4 Transfer this mixture back to the baking sheet tray, and place into the preheated oven. Bake for 6-8 minutes or until the corn becomes lightly charred.

5 In another large mixing bowl, add the corn mixture with the red onion, bell peppers, oregano, and vinaigrette. Crumble the cooked bacon into the mixture, and mix to incorporate.

6 Transfer the bacon salad to a serving dish, and top with crumbled feta.