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Grilled corn & bacon salad is meal perfection this summer! It’s loaded with sweet corn, crunchy bacon, and fresh summertime herbs. This grilled corn & bacon salad is best served as an appetizer with chips or enjoy this salad as a side dish alongside your favorite grilled meats and vegetables.


8 slices Hempler’s bacon
4 ears corn
1 red pepper, diced small
3 green onions, thinly sliced
¼ cup fresh herbs, finely chopped (basil, cilantro, mint)
¼ cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
½ teaspoon sea salt

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Place the bacon in a skillet over medium heat. Cook, flipping occasionally, until crisp. Remove bacon from the skillet and place on a paper towel-lined plate to drain. When the bacon is cooled, crumble it with your fingers or chop it with a knife.

Preheat a grill to medium heat. Remove the husks and silks from the corn. Place the corn on the grill and cook for 2–3 minutes or until grill marks appear. Flip and cook for another 2 minutes. Set aside to cool. 

Once cool, use a sharp knife to cut the kernels off the ears of corn directly into a large bowl.

Add the diced red pepper, green onions, fresh herbs, grated cheese, and crumbled bacon to the corn. 

Combine the olive oil, vinegar, honey, and sea salt in a small jar with a tight-fitting lid. Shake to combine. Pour over the corn mixture and toss gently to incorporate. Serve immediately or refrigerate until ready to serve.