Corn Salsa Dip with Bacon – Today I’m serving a must-try bar snack that is perfect for summer and fall parties. This salty-sweet Bacon Corn Salsa Recipe will brighten your day!

Candied Bacon Corn Salsa

Childhood Fable Lessons

Have you ever read the children’s book Alexander and the Terrible, Horrible, No Good, Very Bad Day by Judith Viorst?

It used to be one of my favorite read-alouds back when I taught third grade. I would read it to my class at the beginning of the school year and talk about how some days just don’t turn out the way we want.

Sweet and Spicy Candied Bacon

Choose Positivity, Always

Yet instead of having a bad attitude, like Alexander, we could choose to be positive through the tough times, knowing things will change. They always change.

On occasion, I still have to remind myself that the tough times don’t last forever.

Sometimes the situation changes; sometimes we create the change.

Bacon Corn Salsa

Food + Family = Blessings

Some seasons are light-hearted fun and smooth sailing, while other seasons are a seemingly endless storm of personal, relational, financial and/or health issues.

I find these hard times are much more bearable when you look for little blessings each day. For me, that can sometimes be a special recipe that I can make with my family. 

How to make Candied Bacon

Enjoy the Little Things

Through all the daily muck we put up with, we have to stop and enjoy the little things:  A clear blue sky, a long walk, a smile from a stranger, an honest response from a friend, a napping baby, a hearty meal, a mailbox without bills, a comfy pair of shoes, a full tank of gas, an early bedtime.

There is always something positive to focus on, if you look for it.

How to make Bacon Candy

Simple Pleasures

Today I’m focusing on simple ingredients that I love:



Fresh Corn.

I mean, who doesn’t love bacon, am I right?

Get The Full (Printable) Recipe Below For How To Make Corn Salsa Dip.

Corn Salsa Dip

Corn Salsa Recipe Ingredients: 

  • Cooked bacon –  Chopped or crumbled. The pièce de résistance, takes this dish to a new level.
  • Butter – To add richness to the sweet corn.
  • Fresh corn cut off the cobs – Try to buy sweet corn in season for the best flavor.
  • Red bell pepper – Seeded and diced. This adds color, crunchy texture, and tang to the dish.
  • Chopped green onion – For fresh perky onion flavor.
  • Chopped cilantro – Provides a fresh pop of herby essence. (Use parsley if you don’t love cilantro.) 
  • Fresh lime juice – A little acidity balances the heavier ingredients.
  • Hot sauce – To make the salsa a little spicy. Use your favorite brand.
  • Salt and pepper – Always. 

This Corn Salsa utilizes the bold fatty flavor of the bacon for contrast, in a crisp fresh corn salsa, with corn cut straight off the cob. It’s fantastic for scooping with tortilla chips, but also makes a great corn salad side dish.

Searing Red Peppers

How to Make Corn Salsa

  1. Start off by making your bacon. You can cook it up any way that you wish, on the stove, in the oven, or candied. 
  2. In a warm skillet, add butter and corn. Cook just enough to brighten the color and add sweetness. 
  3. Remove the corn and do the same with the red bell peppers.
  4. After just barely cooking the red peppers, combine all the ingredients in a bowl and serve as a dip, or even on top of a steak. 

I hope you’re having a fabulous day. But if not, make Bacon Corn Salsa your silver lining.

Fresh Corn Salsa

Frequently Asked Questions: 

How long does corn salsa good last? 

This corn salsa dip is good for four to five days when kept in an airtight container in the refrigerator. 

Can I eat salsa that was left out overnight? 

Salsa is not safe to eat if it sits out at room temperature for longer than 2-3 hours. It could even potentially make you sick. It is best to keep this corn salsa dip in the fridge until ready to serve.

Can I freeze salsa? 

Yes, you can freeze this salsa, make sure it is in an airtight container with a little bit of headspace at the top.

However, freezing fresh slightly-cooked ingredients will change their texture when you thaw it. So it’s always best fresh.

More Fun Bar Snacks:

Antipasto Skewers with Herb Vinaigrette

Bacon and Pecorino Popcorn

Napa Style Potato Chips

Zucchini Chips ~ Table for Two

Goat Cheese Hushpuppies ~ Heather Christo

Bacon Corn Salsa |
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Corn Salsa Dip with Bacon

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Today I'm serving a must-try bar snack that is perfect for summer and fall parties. This salty-sweet Bacon Corn Salsa Recipe will brighten your day!
Servings: 6


For the Bacon:

  • 6 strips thick-cut bacon

For the Bacon Corn Salsa:

  • 6 strips thick-cut cooked bacon chopped or crumbled
  • 1 tablespoon butter
  • 4 ears fresh corn cut off the cobs
  • 1 red bell pepper seeded and diced
  • 1/2 cup chopped green onion
  • 1/4 cup chopped cilantro
  • 2-3 tablespoons fresh lime juice
  • 1-3 teaspoons hot sauce
  • Salt and pepper


For the Bacon:

  • Preheat the oven to 400 degrees F. Lay the bacon strips out on a roasting pan with a rack and shallow tray below. (The kind that comes with an oven.)
  • Bake the bacon for 15-20 minutes, until almost crisp. Using tongs, flip the bacon strips and cook another 5 minutes, if needed, until cooked through and red in color. Remove from the oven and place on a paper towel to dry. Once cooled, the bacon should be firm and crisp, not flimsy.

For the Corn Salsa:

  • Crumble or chop the bacon. Heat a large skillet over medium-high heat. Add the butter to the skillet. Sear the fresh corn for approximately 1 minute, just long enough to add color and sweetness, but not cook through.
  • Remove the corn, then repeat with the red bell peppers. Add the corn, peppers, green onion and cilantro to a bowl. Toss with the crumbled bacon, lime juice, and hot sauce. Then salt and pepper to taste. Serve as a corn salad, with chips, or as a steak topper.


Want to CANDY the Bacon? Rub it down with 1 cup brown sugar and 1 tablespoon crushed red pepper before baking.


Serving: 1serving, Calories: 170kcal, Carbohydrates: 14g, Protein: 5g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 191mg, Potassium: 270mg, Fiber: 2g, Sugar: 5g, Vitamin A: 920IU, Vitamin C: 33mg, Calcium: 6mg, Iron: 1mg
Course: Condiment
Cuisine: American, Mexican, Tex-Mex
Author: Sommer Collier
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