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You are here: Home / Salads / Smoky Sauteed Corn and Leek Salad

Smoky Sauteed Corn and Leek Salad

Modified: Jan 27, 2024 · Published: Oct 7, 2021 by Carissa · This post may contain affiliate links · Leave a Comment

This Smoky Sauteed Corn and Leek Salad is served warm and gets its flavor from bacon and smoked paprika. It's a delicious addition to any meal!

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Do you buy frozen vegetables? If not, now might be the time to start.

There are so many varieties of frozen vegetables available, many of which are cheaper than fresh when the particular variety is not in season. Some types (like okra and edammamme) can be difficult, or impossible, to find fresh.

Hands placing a bowl of corn and leek salad on a table

And keep in mind that frozen vegetables are just as healthy as fresh vegetables, if not more so. They're quickly frozen just after harvesting, which preserves the nutrients during transportation and storage.

The nutrients (and quality) of fresh vegetables can begin to degrade if they are stored and transported for long periods.

Smoky corn and leek salad in a pale blue bowl

Today's recipe makes use of a frozen vegetable that I almost always have on hand in my freezer - corn. Today we're making Smoky Sauteed Corn and Leek Salad.

Corn is one of those vegetables that doesn't store well. Its sugars begin turning to starch quickly after harvest, so fresh corn should be eaten quickly. It's not typically available when it's not in season locally.

Also, when you use frozen corn, the work of cutting the kernals off the cob is already done for you!

Of course, you can use fresh corn to make this delicious salad if it's in season and you happen to have some.

Corn and leek salad in a pale blue bowl.

How do you make Smoky Sauteed Corn and Leek Salad?

First things first: you should serve this "salad" warm or at room temperature. If that makes you feel like this isn't a salad at all, fine. Just call it a vegetable side dish.

I avoid serving it cold because the bacon fat solidifies and makes the texture of this dish unappealing. If you happen to have leftovers, refrigerate them but warm it up in the microwave before eating.

Corn and leek salad in a pale blue bowl.

Smoky Sauteed Corn and Leek Salad Ingredients:

  • bacon 
  • leeks 
  • kosher salt
  • fresh or frozen corn
  • apple cider vinegar
  • smoked paprika
  • freshly ground black pepper
Overhead photo of a bowl of corn and leek salad

Want more warm salad recipes?

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Warm Spinach Salad with Bacon, Eggs, and Mushrooms
Warm Spinach Salad with Bacon, Eggs, and Mushrooms
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Roasted Vegetables with Black Lentils and Tahini Dressing

Smoky Sauteed Corn and Leek Salad Nutrition Notes

If you want to reduce the total and saturated fat content of this recipe, you could use turkey bacon instead of regular (pork) bacon.

Keep in mind that you may need to add a little bit of vegetable oil to the skillet in step 1 to prevent the bacon from sticking, then again in steps 2 and 3 for the leeks and corn.

Corn and leek salad in a pale blue bowl.

Smoky Sauteed Corn and Leek Salad

Carissa Serink
This Smoky Sauteed Corn and Leek Salad is served warm, and gets its flavor from bacon and smoked paprika. It's a delicious addition to any meal!
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Salad, Side Dish
Cuisine Universal
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 ounces bacon chopped (4 slices regular cut or 3 slices thick cut)
  • 2 medium leeks thinly sliced and washed
  • ¾ teaspoon kosher salt
  • 4 cups fresh or frozen corn
  • 2 Tablespoons apple cider vinegar
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
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Instructions
 

  • Heat a 12 inch skillet over medium heat. Add the chopped bacon and cook until crisp. Remove bacon from skillet with a slotted spoon and transfer to a paper towel-lined plate, leaving the bacon grease in the skillet.
  • Add the sliced leeks and ¼ teaspoon of salt to the skillet with the bacon grease and cook until softened and beginning to brown, about 5-7 minutes. Remove the leeks from the skillet with a slotted spoon and transfer to a medium bowl, leaving any remaining bacon grease in the skillet.
  • Increase the heat to medium-high. Add 4 cups fresh or frozen corn and ¼ teaspoon more salt to the skillet. Without stirring, let the corn cook until you hear it beginning to pop, about 3 minutes. Stir well, and continue to cook until the corn is spotty brown all over, about 3 more mintues, stirring occasionally.
  • Transfer the corn to the bowl with the leeks and add 2 Tablespoons apple cider vinegar, remaining ¼ teaspoon of salt, cooked bacon, ½ teaspoon smoked paprika, and ¼ teaspoon freshly ground black pepper. Stir well. Serve warm or at room temperature.

Nutrition

Calories: 300kcal | Carbohydrates: 39g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 635mg | Potassium: 485mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1281IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 2mg
Keyword corn, dairy free, gluten free, leek, leeks, salad, side dish, vegetables
Tried this recipe?Please remember to Leave a Review!
Corn and leek salad in a pale blue bowl.
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Hi, I'm Carissa!

I'm the face behind Domestic Dreamboat. I love to cook, I love to eat, and I love to stay healthy. Thanks for joining me in my homemade journey!

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