Footprints® Plants Edibles Recipes

Corn and Bacon Salsa

Makes about 1 1/2 cups
Corn and Bacon Salsa

This bacon and corn salsa – sweet, salty, spicy and fresh – goes great with burgers or steaks. But go ahead and buy some chips, you'll be snacking on this long before the main course reaches the grill!


  • 5 slices thick cut bacon
  • 1 small red onion, diced
  • 1 red pepper, diced
  • 1 jalapeño pepper, seeded and minced
  • 2 ears raw corn, kernels removed
  • 1/2 cup chopped Footprints Edibles Calypso cilantro
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Sherry vinegar



Fry bacon in a large skillet over medium heat until browned on both sides. Remove from pan and dry on paper towels. Drain bacon fat, leaving 2 tbs in pan.

Return pan to medium heat and add red onion. Cook until softened. Add red pepper and jalapeño. Sauté 3 additional minutes.

Add raw corn, increase heat to medium-high and cook for 3-5 minutes until edges of corn turn golden.

Chop bacon and stir into salsa along with Footprints Edibles Calypso cilantro, cumin and chili powder. Remove from heat.

Season to taste with a splash of vinegar, salt and pepper. Add additional cumin or chili powder as needed.