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!
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.
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.
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.
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.
🔪 How to make this recipe
Step 1: Cook the corn
Place the ears of corn into boiling water and cook them for about 20 minutes.
Step 2: Cook the onion
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
Slice the cooked corn kernels off the cobs and add them to a bowl with the cooked onions.
Step 4: Finish the salsa
Add in diced bacon and the seasonings, then stir everything together. Enjoy the salsa warm if you can!
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!
🧾 The recipe is below, plus a few other appetizer and snack ideas.
💬 Leave me a comment below - I really wanna know what you think of this salsa! Leave a rating on the recipe, too.
Corn, Vidalia Onion and Bacon Salsa
- 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
- 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.