I do so love corn salsas, and I just can’t resist creating different varieties. Experimenting with recipes has brought about the delicious Grilled Corn Salsa which is exactly what it sounds like: grilled. Every veggie in it is grilled. A cooked salsa with fresh flavor.
Another round of playing with corn and salsas was the beginning of this Corn, Vidalia Onion & Bacon Salsa. The flavors in this salsa are mellow but very savory.
Corn sliced right off the cob comes together with diced, crisp bacon and caramelized Vidalia onions.
There is a dash of chili powder too, to bring just a little heat and a nice warming flavor to the whole shebang.
The salsa has a sweetness, and also a saltiness from the bacon.
I debated calling this salsa a relish because it is a really tasty accompaniment to hamburgers, hotdogs and with grilled chicken.
We did also eat a whole lot of just piled onto tortilla chips! And my husband folded some of the salsa into his omelet.
He is a genius.
If you can keep from eating the whole, warm bowl of salsa in one sitting try it with your favorite meal and let me know how it goes! The recipe is below, and here are a few other ways to enjoy fresh corn and salsas:
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- CHOPPED TACO SALAD
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- Grilled Corn Salsa
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- FRESH TOMATO BASIL SALSA
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- Spicy Island Salsa with Pineapple & Coconut
Corn, Vidalia Onion & Bacon Salsa
Prep Time: 22 minutes
Cook Time: 30 minutes
Total Time: 52 minutes
Servings: 8 servings
Calories: 149kcal
Vidalia onion cooked until mellow and soft bring together the fresh, sweet corn and savory bacon in this tasty salsa.
Print RecipeIngredients
- 4 ears sweet corn, husks and silk removed
- 1 large Vidalia sweet onion (about 1 lb.)
- 1-1/2 tablespoons extra virgin olive oil
- 8 slices bacon, cooked until crisp and drained
- 2 teaspoons chili powder
- 1/2 teaspoon salt
Instructions
- Bring the water that is deep enough to cover the corn to a boil in a large pot. When the water comes to a boil place the corn in the water. Cook the corn for 15 to 20 minutes until kernels are cooked, but still crisp. Use tongs to remove the corn to a plate and allow the corn to rest while prepping the other ingredients.
- While the corn is cooking, remove the papery outer skin from the onion. Dice the onion.
- Heat the olive oil in a medium skillet over medium-high heat. Add in the diced onion. Saute the onions, stirring them often for 5 minutes. Reduce the heat to low and cover the pan. Cook the onions for 20 minutes more, stirring them occasionally as they brown and soften. Remove the pan from the stove and spoon the onions with any drippings into a large bowl.
- Hold an ear of corn on its flat end on a cutting board. Use a sharp knife to slice through the kernels from the tip down, and repeat this around the whole cob to remove all the cooked corn. Repeat these steps with the rest of the corn, then add the kernels to the bowl with the onions.
- Chop the cooked bacon on a cutting board into small pieces, and then add these to the bowl, too.
- Sprinkle the chili powder and salt over the contents of the bowl, then stir everything together making sure the spices are well distributed.
- Serve this salsa while it is still warm with tortilla chips. It is also a delicious condiment on burgers and hot dogs, and on grilled chicken. Leftover salsa can be stored in a covered dish for up to three days. The recipes makes about 4 cups.
Notes
Be creative, curious and festive with food!
Nutrition
Serving: 1half cup | Calories: 149kcal | Carbohydrates: 20g | Protein: 5.8g | Fat: 6.6g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.9g | Cholesterol: 10mg | Sodium: 213.8mg | Potassium: 168.8mg | Fiber: 3.3g | Sugar: 2.4g | Vitamin A: 3.7% | Vitamin C: 8% | Calcium: 1.7% | Iron: 3.6%
When you try this recipe leave me a comment below – I really wanna know what you think! You can also click the stars at the top of the recipe to rate it. Cheers! (with tortilla chips laden with salsa of course!)
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