Corn Confetti Salad

This is a great trick to make a basic corn side into a full flavored masterpiece. It’s not at all like Cornsuello and I’d say just a delicious depending on your mood. Great hot and cold.
Course Side Dish
Cuisine Southern, Texan
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Calories 433kcal
Author Shawn


  • 2 cup corn frozen or grilled about 3 ears
  • 1 cup cheddar shredded
  • .5 lb bacon chopped to about 1/2”
  • 1 oz serranos chopped = about 2
  • 6 tsp garlic chopped about 3 cloves
  • 1/2 tsp salt


  • If your grilling your corn get that started and remove to cool.
  • In a medium heat pan add the bacon. 325° to 350°
  • Once bacon is cooked drain all but 1 tbs of the grease.
  • Pan back on stove add the garlic and cook until toasty.
  • If your corn is grilled slice off the kernels.
  • Otherwise add the frozen or grilled corn to the pan with garlic.
  • Add the salt and cooked about 2 minutes. Let cool
  • In a large bowl add, corn garlic from pan, bacon, cheddar, and serranos.
  • Mix it all up and you are ready to roll.


If you want less spicy scrape the seeds out the serranos and wash off. Clean hands with soap.


Serving: 355g | Calories: 433kcal | Carbohydrates: 19g | Protein: 17g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 844mg | Potassium: 347mg | Fiber: 2g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 15.8mg | Calcium: 214mg | Iron: 0.9mg