4 cups corn kernels (fresh, frozen, or canned and drained)
8 slices turkey bacon, chopped into small pieces
1 large red bell pepper, finely diced
1/2 small red onion, finely minced
1/4 cup fresh cilantro or parsley, chopped
2 tablespoons olive oil
1 tablespoon fresh lime juice or lemon juice
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1/2 cup crumbled feta or cotija cheese (optional)
Instructions
Start by dicing your red bell pepper and finely mincing the red onion. If you are using fresh corn, carefully cut the kernels off the cob. If you are using frozen corn, ensure it is fully thawed and drained of any excess moisture to prevent the salad from becoming soggy.
Place the chopped turkey bacon in a large skillet over medium heat. Cook the pieces, stirring occasionally, until they become golden brown and crispy. This usually takes about 5 to 7 minutes. Once finished, use a slotted spoon to transfer the turkey bacon to a plate lined with paper towels to drain.
In a small bowl, whisk together the olive oil, lime juice, smoked paprika, salt, and black pepper. This simple vinaigrette will tie all the savory and sweet elements together without overpowering the fresh vegetables.
Transfer the warm corn and pepper mixture to a large serving bowl. Add the minced red onion, crispy turkey bacon, and fresh herbs. Pour the dressing over the top and toss everything gently until well coated. If you are using cheese, sprinkle it on top just before serving to maintain the texture.
