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Nutrition: per serving

  • kcal300
    low
  • fat17g
  • saturates5g
  • carbs18g
  • sugars11g
  • fibre4g
  • protein16g
  • salt3.5g

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Make the dressing in a small bowl – mix the mayo, mustard, lemon juice, sugar and some seasoning. Tip the sweetcorn onto a non-stick baking tray and roast in the oven for 10-15 mins until crispy and golden. Set aside to cool.

  • step 2

    Meanwhile, combine the bacon bits with the lettuce and tomatoes in a large bowl. Add the sweetcorn and coat in the creamy dressing. Divide into 4 portions and top each with a rasher of bacon. The salad will keep in the fridge for up to 2 days without the dressing.

RECIPE TIPS
PACKED LUNCH

If you’re making this as a take-to- work lunch, put the dressing in a small separate container alongside your salad box, then dress just before eating. 

Recipe from Good Food magazine, July 2015

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Comments, questions and tips (3)

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Overall rating

A star rating of 4 out of 5.2 ratings

skodaguy

replace the corn with roasted and skinned red or orange pepperr

dreamweaver avatar

dreamweaver

A star rating of 4 out of 5.

Lovely Lunch! The saltiness of the bacon contrasts well with the sweetcorn and the dressing isn't even needed but I am tempted to add pine nuts the next time :)

skodaguy

A star rating of 4 out of 5.

Made this for a BBQ and daughter asked for it again before she goes to Spain for a year as part of her degree. I substituted roast peppers for the sweetcorn.

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