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    Home » Recipes » Appetizers

    Corn, Vidalia Onion and Bacon Salsa

    By Nancy Mock July 10, 2019 Updated September 7, 2020 Leave a Comment

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    Corn and bacon salsa in a white dish next to chips

    Sweet Vidalia onion with corn and savory bacon: it's a salsa that's just as tasty on chips as it is on burgers and chicken!

    Image of Corn, Vidalia Onion and Bacon Salsa in a square dish with tortilla chips.
    → Jump to Recipe

    I do so love corn salsas. Which has brought about some corn salsa experimentation over the years. Grilled Corn Salsa is one recipe I came up with, and is exactly what it sounds like: the corn and every veggie in it is grilled. Chopped Taco Salad and Grilled Corn & Jalapeno Queso Dip are two other recipes born from playing around with corn.

    Image of hand holding tortilla chip with Corn, Vidalia Onion and Bacon Salsa on it.

    And then there's this: Corn, Vidalia Onion and Bacon Salsa. The flavors in this salsa are mellow but very savory. It has sweetness, and also a little saltiness from the bacon.

    It's kind of like a relish, too because it's a really tasty accompaniment to hamburgers, hot dogs and grilled chicken.

    In this Corn, Vidalia & Bacon Salsa the flavors are mellow with a sweet twist thanks to caramelized Vidalia onions.

    Sweet onions are key to this recipe, and when they're cooked down and caramelized they bring a lovely balance with the salty and spicy notes of this salsa.

    Image of Corn, Vidalia Onion and Bacon Salsa in a square dish with tortilla chips.

    Why you'll love this recipe as much as I do

    Just imagine all the flavor that's packed into this salsa: fresh, sweet corn sliced right off the cob, together with smoky bacon and sweet, caramelized Vidalia onions. There's a little heat, too.

    It's delicious with grilled meats, and we also love to dig into with a pile of tortilla chips! My husband folded some of this salsa into a fluffy omelet. And this salsa will take average nachos up to a whole new level.

    Image of bacon and a Vidalia onion on a plate.

    🔪 How to make this recipe

    Step 1: Cook the corn

    Image of 4 ears of corn in a stock pot under water.

    Place the ears of corn into boiling water and cook them for about 20 minutes.

    Step 2: Cook the onion

    Image of diced vidalia onion sauteed in a pan.

    Dice the Vidalia onion, then add them to a pan with a little oil. Cook down the onions over low heat until they're soft and caramelized.

    Step 3: Slice the corn

    Image of a knife slicing corn kernels off of a cob.

    Slice the cooked corn kernels off the cobs and add them to a bowl with the cooked onions.

    Step 4: Finish the salsa

    Image of mixing bowl holding corn kernels, bacon, and cooked onions.

    Add in diced bacon and the seasonings, then stir everything together. Enjoy the salsa warm if you can!

    Image of Corn, Vidalia Onion and Bacon Salsa in a mixing bowl.

    Try this Corn, Vidalia Onion and Bacon salsa with your favorite meal - that is, if you can keep from eating the whole, warm bowl in one sitting!

    Image of Corn, Vidalia Onion and Bacon Salsa in a square dish with tortilla chips.

    🧾 The recipe is below, plus a few other appetizer and snack ideas.

    Haley's Easy 4 Ingredient Guacamole
    Though this is a simple guacamole comprised of only four ingredients, it has a bright and vibrant flavor thanks to plenty of lime juice and minced garlic.
    Take me there
    Bowls of guacamole and chips
    Ham and Cheese Toasties
    A delicious, grilled sandwich that's the best for late-night noshing or a midday snack. This recipe for Ham and Cheese Toasties was inspired by a pub lunch in Limerick, Ireland, a Delectable Destination.
    Take me there
    Grilled sandwich with chips on plate.
    Pineapple Jalapeño Salsa (with Coconut and Lime)
    A vibrant salsa with both sweet and heat. Pineapple Jalapeño Salsa with Coconut and Lime is a delicious snack and a topping for burgers and grilled meats.
    Take me there
    Bowl of salsa with pineapple

    💬 Leave me a comment below - I really wanna know what you think of this salsa! Leave a rating on the recipe, too.

    📖 Recipe

    Blue plate holding white dish of corn salsa

    Corn, Vidalia Onion and Bacon Salsa

    Nancy Mock
    Sweet Vidalia onion with corn and savory bacon: it's a salsa that's just as tasty on chips as it is on burgers and chicken!
    5 from 2 votes. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 22 minutes mins
    Cook Time 30 minutes mins
    Total Time 52 minutes mins
    Course Appetizer, Sauces, Snack, Summer Side Dish
    Servings 8 servings

    Ingredients
     
     

    • 4 ears sweet corn, husks and silk removed
    • 1 large Vidalia sweet onion (about 1 lb.)
    • 1½ tablespoons extra virgin olive oil
    • 8 slices bacon, cooked until crisp and drained
    • 2 teaspoons chili powder
    • ½ teaspoon salt

    Instructions
     

    • Bring 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. 

    Nutrition

    Serving: 1servingCalories: 168kcalCarbohydrates: 12gProtein: 5gFat: 12gSaturated Fat: 3gCholesterol: 15mgSodium: 309mgPotassium: 224mgFiber: 1gSugar: 5gVitamin A: 241IUVitamin C: 5mgCalcium: 10mgIron: 1mg
    Tried this recipe?Leave a comment, tell me what you think!

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